Lentil, Roasted Eggplant & Walnut Salad - cooking recipe

Ingredients

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

Preparation

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.
For the salad: Preheat the oven to 425\u00b0. 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.
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.