Site icon Two Chef Mission

Vegan Pesto Marinated Veggie Salad

Advertisements
Print

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.
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
Author Two Chef Mission

Equipment

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

Ingredients

  • 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
US Customary – Metric

Instructions

  • 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!

Nutrition

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
Exit mobile version