April 18th, 2024
Recipes
Asparagus and Squash Salad with Cilantro Pesto
Valentina P
- Difficulty
•
- Time 30"
This Asparagus and Squash Salad is so good, and so good for you — easy roasted vegetables, greens, and tangy feta over a big dollop of the most delicious cilantro pesto to scoop into every bite.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 1 pound(s) butternut squash, peeled and sliced 1/2-inch thick
- 8 ounces asparagus, trimmed
- 4 small handfuls spring mix
- 3/4 cup cherry tomatoes, halved
- 1/2 cup feta (dairy or non-dairy)
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- balsamic vinegar, for drizzling For the Cilantro Pesto
- 1 cup cilantro, packed (leaves only)
- 1/4 cup olive oil
- 1/4 cup slivered almonds (or pistachios)
- 1 tablespoon balsamic vinegar
- 1/2 garlic clove, chopped
- 1/4 teaspoon salt
Instructions
- Step 1: Start by preparing the Cilantro Pesto. Combine the cilantro, olive oil, almonds, vinegar, garlic, and salt in a high-powdered blender (or use an immersion blender). Blend until it looks like a chunky pesto with small nut fragments. Add an additional spoonful of water only if needed to loosen. It should be quite a thick pesto.
- Step 2: Preheat the oven to 400 degrees Fahrenheit.
- Step 3: Peel and slice the squash into 1/2-inch thick pieces. Place on a baking sheet and toss with 1 tablespoon(s) of the olive oil. Roast for 10 minutes.
- Step 4: After 10 minutes, add the asparagus and the remaining 1 tablespoon(s) olive oil. Season everything with salt and pepper and roast another 8 to 10 minutes, or until the squash is fork tender.
- Step 5: Assembly time! Spread a generous spoonful of the pesto over the center of each plate. Top with the roasted squash and asparagus. Divide a small handful of salad greens over each plate and top with the tomatoes, red onion, and crumbled feta.
- Serve: Drizzle each salad with some balsamic vinegar and enjoy (and be sure to scoop up that tasty pesto in every bite).
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Asparagus and Squash Salad with Cilantro Pesto
PT30M 1 pound(s) butternut squash, peeled and sliced 1/2-inch thick 8 ounces asparagus, trimmed 4 small handfuls spring mix 3/4 cup cherry tomatoes, halved 1/2 cup feta (dairy or non-dairy) 1/4 cup red onion, thinly sliced 2 tablespoons olive oil balsamic vinegar, for drizzling 1 cup cilantro, packed (leaves only) 1/4 cup olive oil 1/4 cup slivered almonds (or pistachios) 1 tablespoon balsamic vinegar 1/2 garlic clove, chopped 1/4 teaspoon salt Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
