Insalata Ricca

Recipe n. 44

Here is a delicious salad I often make when I want to eat a nutritious meal,
which will also satisfy my appetite.

It’s a celebration of colors and food at the same time.
You can follow my recipes as it is, or getting creative and add more (or less) of your favorite vegetables.
I like a good mix of roasted and raw veggies.
Even young kids will not resist this dish as the sweetness coming from the apple and the butternut squash will conquer their palates…don’t’ be surprised if they will ask for more!

Ingredients:

  • A mix of greens as a base for the salad (I like a nice mix of arugula and lettuce and tiny sliced kale)

  • 1/2 cup of cooked quinoa

  • Roasted butternut squash or sweet potatoes

  • Roasted shallots

  • Roasted white cauliflower florets

  • Sauteed Shitake mushrooms

  • 1 apple  peeled, seeded and cut in small cubes

  • 1 small shaved watermelon radish

  • 2 Tbsp of toasted white and black sesame seeds

Dressing:

  • 1tbs of liquid honey

  • 1/4 cup olive oil

  • 1 tbsp balsamic vinegar

  • pinch of salt and black pepper

 You can roast the vegetables ahead of time and then let them cool down before assembling the salad with all the other ingredients. I like to start with the raw greens as a base, then the quinoa, then the roasted vegetables and then the apple. Prepare the dressing, shake it well. Pour it on top of the salad and mix well. Garnish with shaved watermelon radish and toasted sesame seeds.

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