Tuscan olive harvest autumn salad
Indulge in the flavors of Tuscany with our Tuscan Olive Harvest Autumn Salad. Packed with ripe olives, fresh greens, and a zesty vinaigrette, this dish is a culinary delight.
Ingredients:
- 1 cup pasta
- 4 big wild mushrooms (about 2 cups of mushrooms cleaned and sliced)
- 340g squash with no skin
- 10 baby tomatoes
- 1 pinch brown sugar
- 1/2 cup beetroot
- 1/4 cup Extra Virgin Olive Oil for roasted vegetables
- 1/2 cup parmesan cut in thick slices
- 1 handful baby spinach
- 1 handful radicchio leaves
- 2 tablespoons Calamint or mint f you can't find it
- 4 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1/2 teaspoon Dijon mustard
- salt
- pepper
- 1 tablespoon sunflower seeds
Instructions:
- Preheat the oven to 90 °C. and place 2 racks in the oven. Cover 2 baking sheets with parchment paper.
- Peel and remove the seeds from the squash, then slice it thinly. Clean the mushrooms using a wet cloth and a brush, then slice them. Combine both in a bowl and drizzle with olive oil, a dash of salt and pepper.
- Dice the beetroot, drizzle with olive oil, a dash of salt and pepper.
- Halve the baby tomatoes, place them in a bowl, drizzle with olive oil, sprinkle with a bit of brown sugar, a dash of salt, and pepper.
- Arrange the squash and mushrooms on one baking sheet. On the other sheet, place the beetroot on one side and the baby tomatoes on the other side. Roast in the oven for 3 to 4 hours until the vegetables are tender and rich in flavor.
- Clean and dry the radicchio and baby spinach. If the radicchio leaves are large, cut them into smaller pieces.
- Bring a pot of water to a boil over medium-high heat. Season with salt and add the pasta. Cook until al dente. Drain and transfer to a serving bowl.
- Combine the squash, mushrooms, two-thirds of the tomatoes. Then add the radicchio, baby spinach, two-thirds of the calamint, the vinaigrette (recipe below), and toss gently. Adjust the seasoning as needed.
- Incorporate the beetroot gently to prevent staining the pasta and other veggies. Top with the remaining tomatoes, parmesan, sunflower seeds, and the rest of the calamint. Serve warm.
- For the Simple Vinaigrette: Whisk together olive oil, Balsamic vinegar, mustard until emulsified. Season with salt and pepper.
Summary:
- Calories: 1930 kcal
- Fat: 131 g
- Protein: 50 g
- Carbs: 147 g
- Potassium: 2948 mg
- Magnesium: 288 mg