I bet you all were wondering what other dish I created using that delicious Paleo Vegan Walnut Sage Pesto I made last week!
I apologize if it’s been keeping you up at night, but never fear, the new recipe is here and you can be guaranteed a good nights rest tonight 😉
This Paleo salad recipe is full of rich flavors and would be perfect served with any of our Paleo main dishes, such as Roasted Balsamic Pork Tenderloin, Lemon Herb Salmon or Herb Crusted Turkey Breast!
- 1 lb green beans
- 1 cup grape tomatoes
- 4 garlic cloves
- 1 red bell pepper (diced)
- 1/4 cup balsamic vinegar
- 1/4 cup Enzo Olive Oil
- 1/2 tsp black pepper
- 1 tbsp fresh basil (chiffonade)
- 1/4 cup Walnut Sage Pesto (click link for recipe)
- 1/3 cup walnuts
Preheat the oven to 400°.
Begin by trimming the ends off the green beans, chopping them into 1 inch pieces and adding them to a large mixing bowl.
Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.
Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.
Top with the fresh basil and place into the oven for 25-30 minutes.
While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.
Remove the vegetables from the oven.
Add the roasted vegetables to a large mixing bowl.
My recommendation: grab the sides of the parchment paper or foil (like this ↓) and simply slide it into the bowl so you make sure to get all the roasted vegetables and the delicious balsamic juices into the bowl.
Next, add the pesto to the roasted vegetables.
Toss well. Place into a serving bowl and top with the toasted walnuts.
My intern Erin and I ate this for lunch last week, but it would also be a great side dish for dinners, BBQs or holidays!
♣ Vegetarian Option: This recipe is vegetarian (and vegan!)
♦ Gluten Free Option: This recipe is gluten free.