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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Recipe Information
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)
Instructions
Wash the asparagus and trim off the woody ends. Cut the spears into 2-inch pieces.
Cut the cherry tomatoes in half and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
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.
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.
Season the mixture with sea salt, black pepper, and crushed red pepper flakes (if using). Stir well.
Remove the skillet from the heat and transfer the warm salad to a large serving bowl.
Drizzle the remaining 1 tablespoon of olive oil over the salad, then sprinkle with lemon zest and pour the lemon juice over the top.
Finish with chopped fresh basil. Toss gently to combine all the flavors.
Serve immediately as a warm entree salad. Optionally, pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2797 mg | 122% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 16.1 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2815 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
