Antipasto Salad For One

Antipasto Salad recipe – a healthy, flavorful salad filled with salami, Parmesan, and roasted eggplant, red peppers, and onions.

antipasto salad made with spinach | one dish kitchen


This warm antipasto salad is a variation of a salad I eat often. It comes together quickly and is absolutely delicious.

What Is In An 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.

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roasted vegetables for antipasto salad | one dish kitchen

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.

 Antipasto Salad on a plate | One Dish Kitchen

How To Make An Antipasto Salad

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 salad greens and give the salad a gentle toss.

Finally, add thin slices of salami and shaved parmesan and enjoy!

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Antipasto Salad Recipe

Spinach Antipasto Salad For One | One Dish Kitchen

Antipasto Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 35 minutes
Course: Main/Salad
Cuisine: Salad
Keyword: salad
Servings: 1 serving
Calories: 503kcal
Author: Joanie Zisk

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 503kcal | Carbohydrates: 16g | Protein: 9g | Fat: 45g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 1848mg | Potassium: 747mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5970IU | Vitamin C: 127mg | Calcium: 74mg | Iron: 2.5mg
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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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antipasto salad recipe | one dish kitchen

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6 thoughts on “Antipasto Salad For One”

  1. This sounds like such a flavorful salad! I love the simple dressing too — I do the same thing if I’m the only one having a salad, and a lot of times, that’s all you need. 🙂

  2. Julie | This Gal Cooks

    This looks like a great salad for lunch! I’ve been eating grilled chicken salads with berries lately but I think I need a change soon. Thanks for the salad idea!

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