Warm Kale Antipasto Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

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

Directions

  1. 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. 
  2. 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. 
  3. Divide the salad among bowls. Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss. 

Massaged Kale Salad

Kale and Apple Salad

Kale and Butternut Squash Salad with Warm Bacon Vinaigrette

Warm Endive Salad

Kale and Pear Salad

Kale Caesar Salad

Butternut and Kale Salad

Kale Caesar Salad