Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Roasted Green Bean Pesto Salad
Print Recipe
This simple & delicious vegan, paleo Roasted Green Bean Pesto Salad is bold in flavor and perfect for lunch or a side dish with dinner!
Course
Salad, Side Dish
Cuisine
Italian
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Servings
4
people
Calories
313
Author
Whitney Bond
Ingredients
1
lb
green beans
1
cup
grape tomatoes
4
garlic cloves
1
red bell pepper
diced
1/4
cup
balsamic vinegar
1/4
cup
olive oil
1/2
tsp
black pepper
1
tbsp
fresh basil
chopped
1/4
cup
Walnut Sage Pesto
click link for recipe
1/3
cup
walnuts
Instructions
Preheat the oven to 400°F.
Trim the ends off the green beans, chop into 1 inch pieces and add 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.
Next, add the pesto to the roasted vegetables.
Toss well. Place into a serving bowl and top with the toasted walnuts.
Nutrition
Serving:
2
g
|
Calories:
313
kcal
|
Carbohydrates:
17
g
|
Protein:
5
g
|
Fat:
26
g
|
Saturated Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
159
mg
|
Potassium:
463
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
2370
mg
|
Vitamin C:
57.8
mg
|
Calcium:
90
mg
|
Iron:
2
mg