Autumn Salad

Autumn is here and instead of eating classic comfort food, we decided to opt for something a bit healthier. Let me know what you think!

1 cup cooked quinoa
1 eggplant
5 radishes, sliced
1 bunch kale, stems removed
Fresh blueberries
2 soft boiled eggs
za’atar

Optional

Hummus
Toasted pumpkin seeds
Extra virgin olive oil
Garlic Expressions dressing

Preheat oven to 350 degrees.
Slice eggplant into cubes and toss with olive oil, salt, and pepper and place on a baking sheet. Bake for 35-40 minutes until the flesh is golden brown.
Place eggs in a pot of cold water and bring to a boil. Once the pot starts boiling, remove from heat and let sit for 5-6 minutes (for hard boiled eggs, let them sit for 12 minute). Remove from pot and place in ice cold bowl for a couple minutes.
Arrange Kale, quinoa, radishes, eggplant, and blueberries in a bowl. Sprinkle a little za’atar over the eggs to taste.
You may add a dollop of hummus or drizzle some dressing over the top.