Sheet Pan Pesto Salad - Bravabod
Recipes

Sheet Pan Pesto Salad

Valentina

This is a hands-off recipe that embraces the ease of a simple sheet pan meal. Tender roasted potatoes and carrots are combined with creamy beans, pine nuts, arugula, and plenty of pesto vinaigrette. It's a comforting plant-based meal in one that's perfect all year round.

How To MakeDiet Type: Plant-based

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Freeze For Not recommended

Best by 3-5 days


Shopping List
    Sheet Pan
  • 1 pound yukon gold or new potatoes
  • 1 (15 ounce) can white beans, drained and rinsed
  • 1 1/2 ounces arugula
  • 4 large carrots
  • 4 cremini mushrooms, sliced (optional)
  • 1/4 cup pine nuts (or chopped walnuts)
  • 2 unpeeled garlic cloves
  • 1 1/2 tablespoons extra-virgin olive oil
  • salt and pepper, to taste Pesto Vinaigrette
  • 1/4 cup prepared vegan basil pesto (store-bought or homemade)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water

Instructions
  1. Step 1: Preheat the oven to 400°F. Chop the potatoes and carrots into 1 to 2 inch pieces. If any carrots or potatoes seem very thick, slice them in half vertically.
  2. Step 2: Toss the potatoes with 1/2 tablespoon of the olive oil, salt, and pepper. Roast for 25 minutes.
  3. Step 3: Add the carrots, beans, whole garlic cloves and optional mushrooms to the pan with the potatoes. Drizzle with the remaining 1 tablespoon of olive oil and toss to combine. Roast for 15 minutes.
  4. Step 4: Sprinkle the pine nuts over the roasted vegetables and cook for an additional 5 minutes, or until the nuts are toasted.
  5. Step 5: Remove the sheet pan from the oven. When cool enough to handle, squeeze the soft roasted garlic cloves out of their peel and into the vegetables. Chop if needed.
  6. Serve: Add the pesto vinaigrette ingredients and arugula to the warm vegetables. Toss to thoroughly combine. Taste and adjust seasonings as needed. Enjoy.

Recipe Notes

Note 1: Recipe inspired from the lovely Deliciously Ella.

Nutrition

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Sheet Pan Pesto Salad

PT50M 1 pound yukon gold or new potatoes 1 (15 ounce) can white beans, drained and rinsed 1 1/2 ounces arugula 4 large carrots 4 cremini mushrooms, sliced (optional) 1/4 cup pine nuts (or chopped walnuts) 2 unpeeled garlic cloves 1 1/2 tablespoons extra-virgin olive oil salt and pepper, to taste 1/4 cup prepared vegan basil pesto (store-bought or homemade) 1 tablespoon extra-virgin olive oil 1 tablespoon apple cider vinegar 1 tablespoon water Gluten Free Vegan 4 Servings Ingredients:

4 Servings

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Takes 1 min