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


  • Preheat oven to 425 degrees F.
  • 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.
  • Combine the spinach and arugula in a large bowl with the remaining 1/2 tablespoon olive oil and the vinegar.
  • Add the roasted vegetables and toss.
  • Transfer the salad to a plate. Top with salami, Parmesan cheese and gently toss.