Warm Italian Vegetable Salad


I love a good hardy soup on a cold day, but a warm salad to go along along with it makes it even better. Add a gluten free bread to the meal and you're set! This Italian inspired warm salad would go along great with just about anything though. I used balsamic vinegar to bring out the sweetness of the purple onion, combined with simple seasonings there'll be no need to worry about salad dressing. It's also just vegetables so it's a great salad to serve to guests with food allergies - it's dairy free, gluten free, nut free, grain free, egg free...you get the idea. Just healthy, wholesome goodness. Everything is sauteed in olive oil, but not too long, keeping all the veggies bright and fresh.

My tomato-loving daughter kept picking grape tomatoes off the cutting board and then off right out of the bowl when it was ready. While my mushroom-eating daughter  nibbled on the sauteed mushrooms. I'm sure if my onion-loving husband could have, he'd have just eaten all the onions. My oldest son will just eat anything.


Warm Italian Vegetable Salad

Serves 4-6

1 large bunch kale; rinsed, stems removed, roughly chopped

1 pint grape or cherry tomatoes

1 pint baby Portabella mushrooms, sliced

1 medium purple onion, thinly sliced

2-3 tbsp. olive oil

1 tbsp. balsamic vinegar

2 cloves garlic, minced

1/2 tsp. fennel seeds

5-7 basil leaves, chopped or 1/2 tbsp. dried basil

Sea salt or pink salt and pepper to taste

Rinse, chop, and prepare ingredients. Heat a large skillet with the olive oil and garlic. Once the garlic starts to sizzle add in the onions and fennel seeds. Salt and pepper while they cook. Sautee on med-high heat, stirring with a spatula often. As the onions start to soften, after a couple minutes, add in the balsamic vinegar  and stir for another minute. This will help the onions caramelize and bring out their natural sweetness. Toss in the mushrooms and cook for just a couple minutes before add in the tomatoes. When the tomatoes just begin to burst throw in the chopped kale and basil and toss to coat in the oil. You want the kale to wilt just a little. Taste and adjust salt and pepper accordingly. Scoop into a serving bowl and enjoy right away!


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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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