Recipe courtesy of Food Network Kitchen
Warm Kale Antipasto Salad
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper. Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes. Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar. Add the broiled vegetables and toss. 

Make the croutons: Spread the bread cubes on the same baking sheet, season with salt and pepper and broil until golden, turning once, 1 to 2 minutes. 

Divide the salad among bowls. Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss. 

Photograph by Christopher Testani

More from:

Fall Produce Guide

IDEAS YOU'LL LOVE

Kale and Brussels Sprout Salad

Recipe courtesy of Nancy Fuller

Killer Kale Salad

Recipe courtesy of Ree Drummond

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Massaged Kale Salad

Recipe courtesy of Aarti Sequeira

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Kale Soup

Recipe courtesy of Trisha Yearwood

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking