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    Home » Recipes » Salads

    By Kaleigh McMordie - October 21, 2015, Updated July 22, 2021

    Warm Eggplant, Mushroom and Kale Salad

    Jump to Recipe·Print Recipe

    Salads don't have to be cold or boring! This delicious warm eggplant, mushroom and kale salad with tangy goat cheese, walnuts and balsamic vinaigrette is the perfect side dish for cold weather! (gluten-free, vegetarian)

    A delicious warm eggplant, mushroom and kale salad with tangy goat cheese, walnuts and balsamic vinaigrette. It's the perfect side dish for cold weather! (#glutenfree, #vegetarian) | #kalesalad #fall #sidedish | via livelytable.com

    It's finally starting to feel like fall! Hopefully, it won't warm back up to 100° next week. While I won't be pulling out the sweaters or pumpkin spice any time soon, I'm ready to embrace some fall comfort foods. One of my go-to salads for cooler months is a warm kale salad, like this roasted eggplant, mushroom and kale salad.

    Why You'll Love This Warm Eggplant, Mushroom, and Kale Salad

    This roasted eggplant salad is the perfect cozy fall salad. It is served warm straight from the oven with fall flavors like thyme and balsamic vinegar, with creamy goat cheese that makes the mushrooms, kale, and eggplant so comforting and perfect for cooler temperatures when a cold salad just sounds dreadful. If a salad were ever comfort food, this would be it.

    A delicious warm eggplant, mushroom and kale salad with tangy goat cheese, walnuts and balsamic vinaigrette. It's the perfect side dish for cold weather! (#glutenfree, #vegetarian) | #kalesalad #fall #sidedish | via livelytable.com

    How To Make Eggplant and Mushroom Warm Kale Salad

    1. Preheat the oven to 400°F and line two baking sheets with parchment or silicone baking mats. 
    2. Chop eggplant, mushrooms and kale and toss them in olive oil. 
    3. Spread the mushrooms and eggplant on one baking sheet, and the kale and walnuts on the other. 
    4. Roast the eggplant and mushrooms for 20 minutes, stirring halfway through. Roast the kale for 10 minutes. 
    5. Meanwhile, make the dressing by heating the balsamic, honey, olive oil and garlic in a small saucepan until thickened. Remove the garlic and stir in pepper to taste.
    6. Remove the vegetables from the oven and add to a large bowl. Toss with dressing goat cheese and thyme. Sprinkle with salt to taste and serve warm!

    A delicious warm eggplant, mushroom and kale salad with tangy goat cheese, walnuts and balsamic vinaigrette. It's the perfect side dish for cold weather! (#glutenfree, #vegetarian) | #kalesalad #fall #sidedish | via livelytable.com

    Recipe Variations

    • If you don't want to mess with making the dressing, a drizzle of balsamic vinegar works just fine too! Or you could use your favorite balsamic vinaigrette. Whatever you’d like.
    • For vegan, omit the goat cheese and substitute the honey for maple syrup.

    What To Serve With This Warm Kale Salad

    I like to serve this salad with roasted bone-in chicken or pork loin but experiment with what you like. You can also make it a vegetarian meal by throwing in some roasted chickpeas or tofu or topping with a poached egg. If you decide to meal prep, whip up your favorite whole grain to serve it with.

    A delicious warm eggplant, mushroom and kale salad with tangy goat cheese, walnuts and balsamic vinaigrette. It's the perfect side dish for cold weather! (#glutenfree, #vegetarian) | #kalesalad #fall #sidedish | via livelytable.com

    More Delicious Fall Kale Salads

    • Fall Kale Salad with Sorghum, Apples and Pears
    • Delicata Squash Wild Rice Kale Salad
    • Fall Harvest Warm Kale Salad
    • Roasted Eggplant Quinoa Salad with Kale
    • Butternut Squash Kale Salad

    Did you make this recipe? Please leave a star rating in the comments!

    Print

    Warm Eggplant, Mushroom and Kale Salad

    Warm eggplant mushroom kale salad on a white plate.
    Print Recipe

    ★★★★★

    5 from 2 reviews

    Salads don't have to be cold or boring! This delicious warm eggplant, mushroom and kale salad with tangy goat cheese, walnuts and balsamic vinaigrette is the perfect side dish for cold weather! (gluten-free, vegetarian

    • Author: Kaleigh
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 4-6 servings 1x
    • Category: side dish
    • Method: roasted
    • Cuisine: American

    Ingredients

    Scale
    • 2 tbsp olive oil, divided
    • ½ large eggplant (about 4 cups)
    • 1 pint cremini mushrooms, sliced
    • 4 cups roughly chopped kale
    • ½ cup walnuts
    • ¼ cup goat cheese, crumbled
    • 4 sprigs thyme, leaves removed

    For dressing:

    • 1 clove garlic, crushed
    • 2 tbsp balsamic vinegar
    • 1 tbsp olive oil
    • ½ tsp honey
    • Freshly cracked black pepper to taste
    • Sea salt to taste

    Instructions

    1. Preheat oven to 400°F. Line 2 baking sheets with parchment or silicone baking mats.
    2. Cut eggplant into uniform 1 inch cubes. Wash mushrooms and thickly slice mushrooms. Toss with 1 tablespoon of the olive oil and spread onto one of the baking sheets.
    3. Roughly chop kale into uniform pieces and toss with remaining 1 tablespoon of olive oil. Spread onto other baking sheet, leaving a little space for the walnuts.
    4. Add walnuts to the baking sheet with the kale in a single layer.
    5. Roast kale 10 minutes or until crispy but not burned.
    6. Roast eggplant and mushrooms 20 minutes, stirring halfway through. Let vegetables cool slightly before handling.
    7. Meanwhile, prepare the dressing. In a small saucepan, combine garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
    8. In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Gently stir and sprinkle with salt to taste. Serve immediately.

    Notes

    • If you don't feel like making the dressing, you can use your favorite balsamic vinaigrette, or a drizzle of balsamic vinegar and olive oil.
    • For vegan, omit goat cheese, and substitute maple syrup for the honey.

     

    Keywords: warm kale salad, eggplant mushroom and kale salad, roasted eggplant and mushroom salad

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

    Reader Interactions

    Comments

    1. Irene says

      May 13, 2022 at 9:26 am

      now one of my go-to salads!

      ★★★★★

      Reply
    2. Kari Slater says

      November 27, 2020 at 6:00 pm

      Very good recipe! Both me and my boyfriend enjoyed it!

      ★★★★★

      Reply
    3. Steph says

      March 12, 2020 at 7:37 am

      If you have leftovers can you heat it up ? More specifically in the microwave? I’m looking for something to bring to work with me. I get bored with just cold salads.

      Reply
      • Kaleigh says

        March 13, 2020 at 6:23 am

        Hi Steph,
        Yes, I've heated the leftovers and it works just fine!

        Reply
    4. Jessica says

      June 28, 2019 at 2:32 pm

      Not poorly written at all.

      Thank you for the recipe.

      Reply
    5. Anne P says

      October 09, 2018 at 5:58 pm

      This is a fave in my house! I'm always looking for winter/cold weather salads, and I've been making this one for a while and now. I thought it was time I let you know 🙂 It is the perfect combination of yummy stuff! Thank you!

      Reply
      • Kaleigh says

        October 10, 2018 at 6:34 am

        Hi Anne,
        Thanks so much for your comment! I'm so glad you enjoy it! 🙂

        Reply
    6. Lindsay says

      October 09, 2017 at 7:40 pm

      Very good, love this recipe! Maybe weird but I added a sprinkle of cinnamon to the eggplant and mushrooms for a fall vibe and it worked out well for me!

      Reply
      • Kaleigh says

        October 09, 2017 at 10:16 pm

        Hi Lindsay, thanks for stopping by. I think the cinnamon sounds like a lovely addition! Glad you enjoyed the recipe!

        Reply
    7. Eva says

      October 08, 2017 at 5:23 pm

      It is confusing - it says to use a crushed clove of garlic for the dressing but then it says "remove garlic clove"...other than being poorly written - its a great recipe!

      Reply
      • Kaleigh says

        October 08, 2017 at 5:39 pm

        Glad you enjoyed this recipe, Eva! The garlic is gently crushed so that it remains whole to infuse into the dressing while it cooks, then it is removed. Hope that clarifies the steps a little.

        Reply
    8. Julie says

      February 20, 2017 at 3:44 pm

      This is absolutely delicious! My mother immediately made the salad because I raved about it and she enjoyed it as well. I am now in the process of making it again ?

      Reply
      • Kaleigh says

        February 21, 2017 at 9:37 am

        Hi Julie, I'm so glad to hear that y'all enjoyed this salad! Thanks for stopping by!

        Reply
    9. Julie @ RDelicious Kitchen says

      October 27, 2016 at 9:30 pm

      My favorite combo! I'm on a kale kick lately

      Reply
      • Kaleigh says

        October 31, 2016 at 6:59 am

        Thanks Julie! I love kale and luckily my hubby does too!

        Reply

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