Small Batch Antipasto Salad
Enjoy a small batch Antipasto Salad: salami, Parmesan, roasted veggies. Quick & flavorful, it's the perfect Italian-inspired meal. Easy & delicious.
Servings: 2 servings
Equipment
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 -divided
- ¼ teaspoon kosher 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 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.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 15g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 11mg | Sodium: 742mg | Potassium: 637mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3011IU | Vitamin C: 66mg | Calcium: 57mg | Iron: 2mg
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