Preheat the Oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius).
Prepare the Vegetables: On a large baking sheet, spread out the red onions, eggplant, red peppers, and tomatoes. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast in the oven for 20 minutes.
Prepare the Greens: In a large bowl, mix the spinach and arugula with the remaining ½ tablespoon of olive oil and the balsamic vinegar.
Combine Salad: Add the roasted vegetables to the bowl with the greens and toss everything together to combine well.
Serve: Transfer the salad to a serving plate. Top with strips of salami and shaved Parmesan cheese. Gently toss again before serving.
Notes
Roast for flavor: Don't skimp on roasting time – it brings out the best in the vegetables.
Use fresh: Crisp greens and freshly shaved Parmesan make a huge difference.
Make it a meal: Add grilled chicken, baked chicken or tofu for extra protein.