Vegan Pesto Marinated Veggie Salad

Vegan Pesto Marinated Veggie Salad

Another tasty and new way to utilize fresh pesto sauce for a light and refreshing meal. We've made this recipe vegan by omitting the parmesan cheese that's traditionally used when making pesto.
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Course: Main Course, Salad, Side Dish
Cuisine: American, Italian
Keyword: Basil, Italian, Lettuce, Mushroom, Pesto, Recipes, roast, salad, Simple Recipes, Spinach, Squash, Vegan, vegetables
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 81kcal


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


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


  • Preheat oven to 350 degrees.
  • Blend basil, spinach, garlic, salt and pepper in a food processor with just enough oil to bring the pesto together. Adjust seasoning if needed.
  • Toss the veggies with 1/2 of the pesto and pour onto a sheet tray. Roast until tender, about 12 minutes. Set aside and let cool.
  • Mix the remaining pesto with the balsamic vinegar for the dressing for the salad.
  • Toss the salad with veggies and top with the pesto dressing.
  • Serve and enjoy!


Calories: 81kcal | Carbohydrates: 15g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 929mg | Fiber: 7g | Sugar: 7g | Vitamin A: 27799IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 4mg

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