Kale Salad With Grilled Eggplant, White Beans and Fresh Figs [Vegan]

Contents

Kale Salad With Grilled Eggplant, White Beans and Fresh Figs [Vegan]Ingredients You Need for Kale Salad With Grilled Eggplant, White Beans and Fresh Figs [Vegan]How to Prepare Kale Salad With Grilled Eggplant, White Beans and Fresh Figs [Vegan]Notes Summary

I always love to see our beloved and talented contractor, Ted Zappia, show up…perhaps most especially when he arrives with his tools AND a bucket of plump figs fresh from his family tree.

I am passionate about figs, fresh or dried, but right now the local fig trees are bursting with fruit, so I am all about fresh. Ted’s gift has, so far, inspired two stunning main-dish salads; they look like a garden on a plate! And they are perfect one-dish summer suppers even though the August heat has eased up a bit lately.

In this one, raw kale, grilled veggies, white beans and figs are lightly coated in a hummus-based dressing inspired by a non-traditional pizza topping I recently saw in a culinary magazine. But I infuse mine with fragrant home-grown basil and sage. For crunch and that special little crowning touch, I garnish the salad with toasted sunflower seeds.

Though, this spectacular salad serves 4, don’t be surprised if you want half of it for yourself!

Kale Salad With Grilled Eggplant, White Beans and Fresh Figs [Vegan]

Ingredients You Need for Kale Salad With Grilled Eggplant, White Beans and Fresh Figs [Vegan]

1/4 cup olive oil
2 medium-large cloves garlic
1/4 teaspoon smoked paprika
1/4 teaspoon ground turmeric
Pinch sea salt
1 Japanese eggplant, about 10 inches long, ends removed, and cut on the diagonal into 1/4-inch thick slices
1/2 of a large orange or yellow bell pepper, cut into 1/3-inch or slightly wider pieces
Approximately 1/4 cup red onion, cut into 1/4-inch slices
1-15 ounce can white beans, rinsed and drained
2 generous cups lightly packed fresh kale, stems removed, and torn into bite size pieces (if the farmer’s market doesn’t have any, I purchase the pre-washed, pre-torn kale in a bag and remove any remaining thick stems)
5 ounces plain or garlic-flavored hummus (half of a typical carton–I use Sabra brand Roasted Garlic)
Approximately 1/3 cup olive oil
8 small-medium leaves fresh basil chiffonade (stacked, tightly rolled, and sliced into very narrow slivers), or finely chopped
8 small-medium leaves fresh sage chiffonade (stacked, tightly rolled, and sliced into very narrow slivers), or finely chopped
Pinch sea salt and freshly ground black pepper or to taste
8 fresh figs, stemmed, and sliced in half vertically
1/4 cup roasted and lightly salted sunflower seeds
Optional garnish: sprigs of fresh basil

See also What to Serve at Your Friendsgiving? Here are 15 incredible vegan recipes that incorporate nuts for a delicious and memorable Turkey Day celebration. From savory main courses to sweet treats, these plant-based dishes are sure to impress your guests.1. Maple Roasted Brussels Sprouts with Pecans: A classic Thanksgiving side dish gets a nutty twist with the addition of toasted pecans.2. Stuffed Acorn Squash with Wild Rice and Walnuts: This vibrant orange squash is filled with a savory blend of wild rice, mushrooms, and crunchy walnuts.3. Butternut Squash Lasagna with Pecan Cream Sauce: A creamy sauce made with cashew cream and toasted pecans adds a rich and indulgent touch to this fall-inspired lasagna.4. Roasted Cauliflower Steaks with Lemon-Tahini Sauce and Pistachios: A flavorful and nutritious main course that combines the earthy taste of cauliflower with the tanginess of lemon and the crunch of pistachios.5. Quinoa Stuffed Bell Peppers with Almonds and Mushrooms: These colorful bell peppers are filled with a savory mixture of quinoa, mushrooms, and toasted almonds for a nutritious and filling side dish.6. Vegan Pumpkin Ravioli with Sage Brown Butter and Walnuts: A seasonal twist on traditional ravioli, these pumpkin-filled pasta pockets are topped with a nutty sage brown butter and crispy walnuts.7. Spiced Apple Cider Donuts with Pecan Glaze: These soft and fluffy donuts are drizzled with a sweet pecan glaze for a delicious dessert that's perfect for the fall season.8. Vegan Meatloaf with Mushrooms, Onions, and Pistachios: A hearty and satisfying main course that combines the savory flavors of mushrooms and onions with the crunch of pistachios.9. Cranberry-Orange Scones with Pecan Streusel: Flaky scones are topped with a crunchy pecan streusel and a sweet cranberry-orange glaze for a delicious breakfast or brunch option.10. Roasted Sweet Potato Gnocchi with Sage Brown Butter and Pistachios: Soft and fluffy gnocchi are tossed in a nutty sage brown butter and topped with crispy pistachios for a flavorful side dish.11. Maple-Glazed Carrots with Pecans and Thyme: Sweet and sticky carrots are glazed with maple syrup and topped with toasted pecans and thyme for a delicious fall-inspired side dish.12. Vegan Pumpkin Pie with Walnut Crust: A seasonal twist on traditional pumpkin pie, this version features a nutty walnut crust and a creamy pumpkin filling.13. Creamy Spinach and Mushroom Risotto with Toasted Pecans: A rich and creamy risotto is flavored with the earthy taste of mushrooms and spinach, and topped with toasted pecans for added crunch.14. Roasted Butternut Squash Soup with Pistachio Croutons: A comforting and nutritious soup that combines the sweet flavor of butternut squash with the crunch of pistachio croutons.15. Vegan Pumpkin Bread with Pecan Streusel: Moist and flavorful pumpkin bread is topped with a crunchy pecan streusel for a delicious fall-inspired breakfast or snack option.

How to Prepare Kale Salad With Grilled Eggplant, White Beans and Fresh Figs [Vegan]

In a medium-large bowl, whisk together the 1/4 cup olive oil, garlic, smoked paprika, turmeric, and pinch of sea salt. Add the eggplant, bell pepper, and red onion and toss to coat.
Let marinate for a few minutes.
Then, heat a seasoned grill pan over medium high and grill the veggies in batches for 2 to 3 minutes on each side or until nice grill marks develop.
Return them to the bowl they were marinating in.
While the veggies grill, whisk together the hummus, 1/3 cup olive oil, fresh herbs, and salt and pepper to taste.
Add the white beans and kale to the veggies, pour the dressing over and toss to coat.
Arrange the salad on a serving platter or individual plates, nestle the fig halves, flesh side up, over the top, sprinkle with sunflower seeds and garnish, if desired, with fresh basil springs.
Serve immediately.