Warm Spinach Antipasto Salad

Sept 30 2017 /Courtesy of: OneDishKitchen


Warm Spinach Antipasto Salad for one, filled with salami, parmesan, roasted eggplant, peppers and red onions, it's healthy and easy to make too.


  • 1/2 red onion, sliced

  • 1/2 cup small Japanese eggplant, peeled, halved lengthwise and cut into cubes (about 2 )

  • 1 small red pepper, thickly chopped

  • 1/2 cup cherry tomatoes, halved

  • 2 1/2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 cup baby spinach

  • 1 cup arugula

  • 1/2 tablespoon balsamic vinegar

  • 1 ounce deli-sliced salami, cut into strips

  • Parmesan cheese, shaved for topping

Strawberry White Chocolate Scones


  1. Preheat oven to 425 degrees F.

  2. 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.

  3. Combine the spinach and arugula in a large bowl with the remaining 1/2 tablespoon olive oil and the vinegar.

  4. Add the roasted vegetables and toss.

  5. Transfer the salad to a plate. Top with salami, Parmesan cheese and gently toss.

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