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Rocket Salad with Roasted Aubergine and Sweet Pomegranate Dressing

This vibrant rocket salad with roasted aubergine and sweet pomegranate dressing is a wonderful celebration of Mediterranean flavours. The earthy, tender aubergine provides a satisfying contrast to the peppery rocket leaves, while the fennel and garlic-infused dressing adds a sophisticated depth of flavour. This vegan dish is visually stunning, making it a perfect centrepiece for a seasonal lunch or a refreshing side for a larger dinner party.

Packed with healthy fats from the toasted pine nuts and antioxidants from the fresh pomegranate seeds, this salad is as nutritious as it is delicious. The sweet and tangy notes of the pomegranate molasses balance the savoury roasted vegetables beautifully. Serve it alongside some shop-bought crusty olive bread for a simple yet elegant meal that everyone can enjoy.

Continue reading below

Ingredients for Rocket Salad with Roasted Aubergine and Sweet Pomegranate Dressing

  • 2 medium aubergines

  • 60ml peanut and olive oil, combined

  • Sea salt

  • 2 teaspoons whole fennel seeds

  • 1 clove garlic

  • 60ml balsamic vinegar

  • 60ml honey

  • Juice of 1 lemon

  • 1 tablespoon Dijon mustard

  • 60ml pomegranate molasses

  • 1/4 cup extra virgin olive oil

  • 4 large handfuls rocket leaves

  • 1 small red onion, thinly sliced

  • 300g cherry tomatoes, sliced

  • Salt and pepper

  • 80g toasted pine nuts

  • 80g fresh pomegranate seeds

How to make Rocket Salad with Roasted Aubergine and Sweet Pomegranate Dressing

Preheat the oven to 204°C.

Peel and cut the aubergines into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.

Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.

In a shallow serving platter lay the rocket leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the aubergine slices on the salad.

Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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