November 8th, 2024
Recipes
Sheet Pan Pesto Salad
Valentina P
- Difficulty
•
- Time 45"
Sheet Pan Pesto Salad! A meal-in-one salad with roasted potatoes, carrots, beans, and mushrooms, all tossed together with arugula and plenty of pesto vinaigrette. Comforting and delicious all year round.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Sheet Pan
- 1 pound yukon potatoes
- 1 (15 ounce) can white beans, drained and rinsed
- 1 1/2 ounces arugula (about 2 small handfuls)
- 4 large carrots
- 5 mushrooms, sliced (such as cremini or shiitake)
- 1/4 cup pine nuts
- 2 unpeeled garlic cloves
- 1 1/2 tablespoons extra-virgin olive oil
- salt and pepper, to taste For the Pesto Vinaigrette
- 1/4 cup basil pesto (store-bought or homemade)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon sugar (optional)
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Chop the potatoes and carrots into 1 inch pieces. Slice any very thick carrots in half vertically.
- Step 2: Place the potatoes on a large baking sheet and toss with 1/2 tablespoon of the olive oil. Roast for 20 minutes.
- Step 3: Add the carrots, drained beans, whole garlic cloves and mushrooms to the pan with the potatoes. Toss everything together with the remaining 1 tablespoon of olive oil. Season with salt and pepper. Roast for 15 more minutes.
- Step 4: Sprinkle the pine nuts over the roasted vegetables and cook for an additional 4 to 5 minutes, or until the nuts are toasted. 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.
- Step 5: Stir together the Pesto Vinaigrette.
- Serve: Toss together the roasted vegetables and arugula with a generous drizzle of pesto vinaigrette. Enjoy with any extra vinaigrette on the side.
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Sheet Pan Pesto Salad
PT45M 1 pound yukon potatoes 1 (15 ounce) can white beans, drained and rinsed 1 1/2 ounces arugula (about 2 small handfuls) 4 large carrots 5 mushrooms, sliced (such as cremini or shiitake) 1/4 cup pine nuts 2 unpeeled garlic cloves 1 1/2 tablespoons extra-virgin olive oil salt and pepper, to taste 1/4 cup basil pesto (store-bought or homemade) 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1/4 teaspoon sugar (optional) Gluten Free Vegan 4 Servings
Ingredients:
