Lentil, Roasted Eggplant & Walnut Salad

• Cider Vinaigrette
• 2 tablespoons cider vinegar
• 1 tablespoon lemon juice (to taste)
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1/2 cup olive oil
• kosher salt & fresh ground pepper, to taste
• Salad
• 1 globe eggplant, diced
• 1 red onion, cut into large dice
• 2 tablespoons olive oil
• kosher salt & fresh ground pepper, to taste
• 3 cups lentils (cooked or 1 box pre-packaged Trader Joe's cooked lentils)
• 3/4 cup walnuts, toasted coarsely chopped
• 1/4 cup parsley, torn

1. For the dressing: Place the vinegar, 1 tablespoon lemon juice, the mustard, syrup and olive oil in a jar. Season with salt and pepper. Cover the jar and shake vigorously until blended. Set aside. This can be done ahead.
2. For the salad: Preheat the oven to 425u0b0. Toss the eggplant and onions with 2 tablespoons olive oil; season with salt and pepper. Spread out in one layer on an oiled baking sheet. Place in the oven and roast for about 20-25 minutes, shaking the pan and flipping the eggplant after 15 minutes, until golden brown.
3. Rinse the lentils in warm water and lightly separate any clumps. Place in a bowl with the eggplant and onions. Toss with the dressing, and stir in the walnuts and parsley. Season to taste, adding more lemon juice, if needed.

vinaigrette, cider vinegar, lemon juice, mustard, maple syrup, olive oil, kosher salt, salad, eggplant, red onion, olive oil, kosher salt, lentils, walnuts, parsley

Taken from www.food.com/recipe/lentil-roasted-eggplant-walnut-salad-507745 (may not work)