Warm Entree Salad of Tomato Asparagus Olives and Cannellini
Brighten up your menu with this delightful Warm Entrée Salad of Tomato, Asparagus, Olives, and Cannellini—an effortless one-pan dish that’s bursting with Mediterranean flavors and wholesome ingredients. Perfect as a light yet satisfying meal, this warm salad features crisp-tender asparagus, juicy roasted cherry tomatoes, creamy cannellini beans, and tangy Kalamata olives, all tossed in a fragrant garlic and lemon dressing. Fresh basil and a hint of red pepper flakes elevate the dish with vibrant herbal and spicy notes. Ready in just 25 minutes, this healthy, gluten-free, and vegan-friendly recipe makes for a perfectly balanced entree that's as nourishing as it is flavorful. Serve it with a slice of crusty bread for an irresistible, full-bodied experience!
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Ingredients
- 300 grams asparagus
- 250 grams cherry tomatoes
- 400 grams cooked cannellini beans (drained and rinsed)
- 100 grams pitted kalamata olives
- 3 tablespoons extra-virgin olive oil
- 2 pieces garlic cloves (minced)
- 2 tablespoons fresh basil leaves (chopped)
- 1 piece lemon (zested and juiced)
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 0.125 teaspoons crushed red pepper flakes (optional)
Directions
Step 1
Wash the asparagus and trim off the woody ends. Cut the spears into 2-inch pieces.
Step 2
Cut the cherry tomatoes in half and set aside.
Step 3
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Step 4
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Step 5
Add the asparagus to the skillet and stir to coat in the garlic oil. Sauté for 3-4 minutes until the asparagus is tender but still crisp.
Step 6
Add the halved cherry tomatoes, drained cannellini beans, and pitted kalamata olives to the skillet. Toss gently to combine and warm through, about 2-3 minutes.
Step 7
Season the mixture with sea salt, black pepper, and crushed red pepper flakes (if using). Stir well.
Step 8
Remove the skillet from the heat and transfer the warm salad to a large serving bowl.
Step 9
Drizzle the remaining 1 tablespoon of olive oil over the salad, then sprinkle with lemon zest and pour the lemon juice over the top.
Step 10
Finish with chopped fresh basil. Toss gently to combine all the flavors.
Step 11
Serve immediately as a warm entree salad. Optionally, pair with crusty bread for a complete meal.
Nutrition Facts
| Serving size | (1162.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1047.0 |
| Total Fat 63.3g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2797.2mg | 0% |
| Total Carbohydrate 102.2g | 0% |
| Dietary Fiber 40.5g | 0% |
| Total Sugars 16.1g | |
| Protein 39.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 389.7mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 2815.4mg | 0% |
Source of Calories