Warm Kale Antipasto Salad

Total Time:
30 min
15 min
15 min

4 servings

  • 2 red onions, halved and sliced
  • 2 small Japanese eggplants, halved lengthwise and sliced
  • 12 baby bell peppers (any color), halved
  • 1 pint cherry tomatoes, halved
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 1 5 -ounce package baby kale or 8 cups chopped kale leaves
  • 1 romaine lettuce heart, chopped
  • 2 tablespoons balsamic vinegar
  • 1 crusty whole-wheat roll, cubed
  • 2 ounces deli-sliced soppressata or salami (about 8 slices), cut into strips
  • 2 ounces pecorino romano cheese, shaved
  • 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.

  • Per serving: Calories 448; Fat 25 g (Saturated 7 g); Cholesterol 29 mg; Sodium 666 mg; Carbohydrate 45 g; Fiber 11 g; Protein 17 g

  • Photograph by Christopher Testani

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    This recipe is featured in:

    Fall Produce Guide