This salad may not be the most kid-friendly option out there, but we all deserve to treat ourselves to something delicious every once in a while, and this salad is a perfect example of that.

Yield: 4–6 servings

Ingredients:

Salad:

1 baby eggplant, diced

1 Portobello mushroom, sliced

Olive oil for drizzling

Salt to taste

Black pepper to taste

½ teaspoon cumin

3 cups arugula

½ cup pomegranate seeds

Tahini dressing:

½ cup raw tahini

½ ice cold water

Pinch of salt

½ teaspoon cumin

2 cloves garlic

Juice and zest of ½ lemon

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Place eggplant, mushroom, and garlic (for the dressing) on baking sheet.

Drizzle with olive oil, salt, pepper, and cumin.

Bake for 20 minutes until golden brown.

Set aside to cool.

Assemble salad, layering arugula, roasted vegetables (except for the garlic), and pomegranate seeds.

In a food processor, blend all dressing ingredients until creamy.

If you prefer a thinner dressing, continue adding water till you get the right consistency.