Asparagus and Squash Salad with Cilantro Pesto - Bravabod
Recipes

Asparagus and Squash Salad with Cilantro Pesto

Valentina

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

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Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    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
  1. 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.
  2. Step 2: Preheat the oven to 400 degrees Fahrenheit.
  3. 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.
  4. 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.
  5. 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.
  6. 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:

4 Servings

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Takes 1 min