This salad has a very diverse texture and flavor, from the soft, melt-in-your-mount aubergines and courgettes, to the juicy raw cherry tomatoes and crunchy nutty walnuts. All the ingredients go incredibly well together. However, the dressing takes this salad to a completely new level.

Eggplant, Zucchini, and Walnut Salad [Vegan]








  • 2 medium-sized eggplants, chopped
  • 2 zucchini, chopped
  • 7-ounces cherry tomatoes (whole or halved)
  • 5-ounces walnuts (chopped) (For those with nut allergies, you can use sunflower seeds)
  • 3 tablespoons olive oil
  • Salt
  • Black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 to 5 tablespoons apple cider vinegar (you can also use lemon juice)
  • 2 teaspoons dijon mustard
  • 2 teaspoons maple syrup
  • 3 cloves of garlic, minced
  • 1 cup chopped coriander
  • Black pepper
  • Salt


  1. Preheat the oven to 350°F.
  2. In a bigger bowl mix the chopped aubergines and courgettes with olive oil, salt, and black pepper.
  3. Place them on a baking tray.
  4. Bake for 20 to 25 min (or until they soften)
  5. In another bowl add the olive oil, apple cider vinegar, mustard, maple syrup, garlic, and coriander. Stir until well combined, according to your taste season with salt and black pepper
  6. Once the veggies are baked let them cool for 5 to 10 min.
  7. In a salad bowl combine the veggies with the salad dressing, top it with chopped walnuts and more coriander.
  8. Enjoy!

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Nutritional Information

Per Serving: Calories: 519 | Carbs: 27 g | Fat: 44 g | Protein: 7 g | Sodium: 8 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.