Small Batch Antipasto Salad
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Roasted eggplant, red pepper, and tomatoes piled on dressed greens and topped with salami and shaved Parmesan. Serves two.
Ingredients
- ½ small sliced red onion
- 1 small Japanese eggplant peeled and diced
- 1 small red pepper chopped
- ½ cup halved cherry tomatoes
- 2½ Tbsp olive oil divided: 2 Tbsp roasting; ½ Tbsp greens
- ¼ tsp kosher salt
- ¼ tsp coarse pepper
- 1 cup baby spinach
- 1 cup arugula
- ½ Tbsp balsamic vinegar
- 1 oz sliced salami cut in strips
- Shaved Parmesan to top
Equipment
- baking sheet
- mixing bowl
Directions
- Heat the oven to 425°F.
- On a baking tray, toss the red onion, eggplant, red pepper, and tomatoes with 2 Tbsp of the oil, the salt, and the pepper.
- Roast for 20 minutes.
- In a bowl, toss the spinach and arugula with the remaining ½ Tbsp oil and the vinegar.
- Mix in the roasted vegetables and divide the salad between 2 plates.
- Top with the salami and shaved Parmesan.
Nutrition
Serving: 197g | Calories: 242kcal | Carbohydrates: 10g | Protein: 5.2g | Fat: 21g | Saturated Fat: 3.7g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 562mg | Potassium: 463mg | Fiber: 3.4g | Sugar: 5.8g | Vitamin A: 2753IU | Vitamin C: 46mg | Calcium: 51mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; Japanese eggplant counted as raw eggplant (a Japanese eggplant about 150 g), red pepper counted as red bell pepper (a small one 77 g). Brands and portions vary, so use it only as an approximation.