Spinach Antipasto Salad recipe – a healthy, flavorful salad filled with salami, Parmesan, and roasted eggplant, red peppers, and onions.
This warm Spinach Antipasto Salad is a variation of a salad I eat often. It comes together quickly and is absolutely delicious.
Spinach Antipasto Salad
I roast different vegetables in the oven, usually it’s an assortment of seasonal vegetables that I randomly pick.
The vegetables along with a little olive oil, salt and black pepper are all you need to make the flavors of the vegetables magically come alive when they roast in the oven.
For this easy recipe, I chose to use eggplant because I love the taste of eggplant after it’s been roasted in the oven. Along with the eggplant, I roast a red pepper, tomatoes and sliced red onions.
I place a cup of arugula and a cup of baby spinach in a large bowl. I don’t really use a seasoned vinaigrette because I find the salad to be flavorful enough with the caramelized roasted vegetables. Instead, I pour 1/2 tablespoon of extra virgin olive oil and 1/2 tablespoon of balsamic vinegar to the lettuce and toss.
When the vegetables have finished roasting, I add them while they’re still warm to the spinach salad and give the salad a gentle toss.
Finally, add thin slices of salami and shaved parmesan and enjoy!
Spinach Antipasto Salad Recipe
- 1/2 red onion , sliced
- 1 small Japanese eggplant peeled, halved lengthwise and cut into cubes
- 1 small red pepper , thickly chopped
- 1/2 cup cherry tomatoes , halved
- 2 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup baby spinach
- 1 cup arugula
- 1/2 tablespoon balsamic vinegar
- 1 ounce deli-sliced salami , cut into strips
- Parmesan cheese , shaved for topping
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange the red onions, eggplant, red peppers, and tomatoes on a large baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 20 minutes.
- Combine the spinach and arugula in a large bowl with the remaining 1/2 tablespoon olive oil and the vinegar.
- Add the roasted vegetables and toss.
- Transfer the salad to a plate. Top with salami, Parmesan cheese and gently toss.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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