Everything But the Bagel Salad

So here’s what we’ve got: roasted eggplant for the chew, crumbly cheese for the creaminess, pickles for that bite, and Everything bagel spice for that zesty bagel flavor. Really, are you even missing the bagel? Of course you are. Toast it generously and have it on the side of this delicious salad.

Ingredients

Everything But the Bagel Salad

1 eggplant, cubed
olive oil, to taste
salt, to taste
pepper, to taste
1 and 1/2 tablespoons sesame seeds
1 red pepper, diced
1 7-ounce (200-gram) package spring mix or lettuce of your choice
2 large dill pickles, diced
1 cup grape tomatoes, halved
3 scallions, diced
1 red onion, sliced into half-moons
2/3 cup crumbled Ta’amti Feta Cheese
1 jalapeño, diced (optional)
2 handfuls pretzel crisps, coarsely crushed

Dressing

1/2 cup Gefen Mayonnaise
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Gefen Maple Syrup
2 tablespoons pareve milk (I used Gefen Oat Milk)
2 and 1/2–3 tablespoons Everything bagel spice

Everything But the Bagel Salad

Name: Everything But the Bagel Salad
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 eggplant, cubed; olive oil, to taste; salt, to taste; pepper, to taste; 1 and 1/2 tablespoons sesame seeds; 1 red pepper, diced; 1 7-ounce (200-gram) package spring mix or lettuce of your choice; 2 large dill pickles, diced; 1 cup grape tomatoes, halved; 3 scallions, diced; 1 red onion, sliced into half-moons; 2/3 cup crumbled Ta’amti Feta Cheese; 1 jalapeño, diced (optional); 2 handfuls pretzel crisps, coarsely crushed; 1/2 cup Gefen Mayonnaise; 2 tablespoons Tuscanini Balsamic Vinegar; 2 tablespoons Gefen Maple Syrup; 2 tablespoons pareve milk (I used Gefen Oat Milk); 2 and 1/2–3 tablespoons Everything bagel spice

Sima Kazarnovsky

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Everything But the Bagel Salad

1 eggplant, cubed
olive oil, to taste
salt, to taste
pepper, to taste
1 and 1/2 tablespoons sesame seeds
1 red pepper, diced
1 7-ounce (200-gram) package spring mix or lettuce of your choice
2 large dill pickles, diced
1 cup grape tomatoes, halved
3 scallions, diced
1 red onion, sliced into half-moons
2/3 cup crumbled Ta’amti Feta Cheese
1 jalapeño, diced (optional)
2 handfuls pretzel crisps, coarsely crushed

Dressing

1/2 cup Gefen Mayonnaise
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Gefen Maple Syrup
2 tablespoons pareve milk (I used Gefen Oat Milk)
2 and 1/2–3 tablespoons Everything bagel spice

Directions

Step 1 - Prepare the Everything but the Bagel Salad

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Sprinkle eggplant cubes with salt and let sit on the counter for 30 minutes. Wipe off excess water.
Place the eggplant on one side of a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and sesame seeds. Toss to coat.
On the other side of the baking sheet, place the red pepper. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast for 20–30 minutes, stirring halfway through.

Step 2 - Prepare the Dressing

Combine dressing ingredients in a small container and shake well to combine.

Step 3 - Assemble

To assemble: Layer lettuce leaves in a bowl. Top with the fresh vegetables, roasted vegetables, and crumbled feta mixed with jalapeños, if desired.
Add the crushed pretzel crisps. Toss with dressing and enjoy.

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Everything But the Bagel Salad

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