Vegetarian Pesto Salad Recipe

Inspired by CIBO

Time45m

Serves4

Organic mixed greens topped with grape tomatoes, pine nuts, roasted potatoes and shaved parmigiano with pesto dressing

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Roasted Potatoes
Preheat your oven to 425°F (220°C). Wash and chop the potatoes into bite-sized pieces. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes or until golden brown, stirring halfway through.
2
Prepare the Mixed Greens
In a large bowl, add the organic mixed greens. Rinse them under cold water and gently dry with a salad spinner or paper towels.
3
Add Grape Tomatoes
Slice the grape tomatoes in half and add them to the bowl of mixed greens.
4
Toast the Pine Nuts
In a small skillet over medium heat, add the pine nuts. Toast them for about 3-4 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them.
5
Combine Ingredients
Once the potatoes are roasted and cooled slightly, add them to the salad bowl with the greens and tomatoes. Sprinkle the toasted pine nuts and shaved Parmigiano over the top.
6
Dress the Salad
Drizzle your favorite pesto dressing over the salad, tossing gently to combine. Serve immediately.