Pesto Marinated Veggie Salad

Pesto Marinated Veggie Salad

Another tasty and new way to utilize fresh pesto sauce for a light and refreshing meal.
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Course: Main Course, Salad, Side Dish
Cuisine: American, Italian
Keyword: Basil, Italian, Lettuce, Mushroom, Pesto, Recipes, salad, Simple Recipes, Spinach, Squash, vegetables, Vegetatarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 137kcal


  • Cutting Board
  • Chef Knife
  • Sheet Tray
  • Food Processor
  • 2 Mixing bowls


  • 1 head Romaine Lettuce chopped and washed
  • 1/2 each Squash medium dice
  • 1/4 each Onion medium dice
  • 3 oz Mushroom medium dice
  • 1/2 each Bell Pepper medium dice
  • 1/4 cup Basil
  • 1/4 cup Spinach
  • 2 cloves Garlic
  • 1 oz Parmesan Cheese
  • 1 oz Balsamic Vinegar
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Preheat oven to 350 degrees.
  • Blend the basil, spinach, garlic, salt and pepper in the food processor with a bit of oil, just enough to bring the ingredients together. Pulse in the parmesan cheese and adjust seasoning.
  • Toss the veggies with half of the pesto and pour onto a sheet tray. Roast veggies until tender, about 12 minutes. Let cool and set aside.
  • Mix the remaining pesto with balsamic vinegar for the dressing for the salad. Toss salad with veggies and top with dressing.
  • Serve and enjoy!


Calories: 137kcal | Carbohydrates: 16g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 261mg | Potassium: 929mg | Fiber: 7g | Sugar: 7g | Vitamin A: 27909IU | Vitamin C: 16mg | Calcium: 282mg | Iron: 4mg

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