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Roasted Eggplant and Caramelized Onion Farro Salad with Walnut Mustard Dressing

Jessica
  • 60 minutes
  • Serves 6

INGREDIENTS

5 oz

Baby spinach, fresh

2

Eggplants, small

2 cups

Grapes, red

1/4 cup

Parsley, fresh

2

Yellow onions

2 tsp

Dijon mustard

1 tbsp

Honey

2

Salt pepper

1

Olive oil

1/3 cup

Olive oil

2 tbsp

White wine vinegar

1/3 cup

Pistachios, toasted

1/3 cup

Walnuts, toasted

2 tbsp

Butter

1/3 cup

Feta cheese

1/3 cup

Water