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Enjoy a taste of Italy with our single serve Antipasto Salad, featuring salami, Parmesan, and roasted vegetables. This quick, delightful salad is a personal twist on a favorite, combining health and flavor for a satisfying meal. Perfect for an easy lunch or dinner, it brings Italian flair to your table effortlessly.

What Is In An Antipasto Salad?

Oven roasted vegetables are added to spinach and arugula.

Depending on what time of the year I make this salad, the vegetables I use change. This is my favorite combination of vegetables but feel free to use the vegetables that are in season.

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 red onions, eggplant, red pepper, and cherry tomatoes with olive oil and seasoned on a baking sheet

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Ingredients

  • red onion
  • small Japanese eggplant
  • red bell pepper
  • cherry tomatoes
  • olive oil
  • salt and pepper
  • spinach
  • arugula
  • balsamic vinegar
  • salami
  • Parmesan cheese
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How To Make An Antipasto Salad

  1. Place a cup of arugula and a cup of baby spinach in a large bowl.
  2. I don’t really use a seasoned vinaigrette because I find the salad to be flavorful enough with the caramelized roasted vegetables. Instead, pour 1/2 tablespoon of extra virgin olive oil and 1/2 tablespoon of balsamic vinegar to the lettuce and toss.
  3. When the vegetables have finished roasting, add them while they’re still warm to the salad greens and give the salad a gentle toss.
  4. Finally, add thin slices of salami and shaved parmesan and enjoy!
Antipasto Salad on a plate

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

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Your Cooking For One Source
Because you’re worth it

Antipasto Salad For One

5 from 3 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 1 serving
Savor a single serve Antipasto Salad: salami, Parmesan, roasted veggies. Quick & flavorful, it's the perfect Italian-inspired meal for one. Easy & delicious.

Ingredients 
 

  • ½ small red onion , sliced
  • 1 small Japanese eggplant peeled, halved lengthwise and cut into cubes
  • 1 small red bell pepper , thickly chopped
  • ½ cup cherry tomatoes , halved
  • 2 ½ tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 1 cup baby spinach
  • 1 cup arugula
  • ½ 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

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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6 Comments

  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. 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!