Warm Kale Antipasto Salad Recipe

Name: Warm Kale Antipasto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the broiler.
2
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.
3
Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes.
4
Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar.
5
Add the broiled vegetables and toss.
6
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.
7
Divide the salad among bowls.
8
Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss.
9
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
10
Photograph by Christopher Testani

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Warm Kale Antipasto Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Kale Antipasto Salad

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