Small Batch Antipasto Salad

Course Salad

Cuisine American

Keyword antipasto salad, roasted vegetable salad, salami salad, small batch salad

Prep Time 15

Cook Time 20

Total Time 35

Servings 2 servings

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

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

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.