Roasted Green Bean Pesto Salad
This simple & delicious vegan, paleo Roasted Green Bean Pesto Salad is bold in flavor and perfect for lunch or a side dish with dinner!
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 Facts
Serving 2servingCalories 313kcal (16%)Carbohydrates 17g (6%)Protein 5g (10%)Fat 26g (40%)Saturated Fat 3g (15%)Cholesterol 1mgSodium 159mg (7%)Potassium 463mg (13%)Fiber 5g (20%)Sugar 9g (10%)Vitamin A 2370mg (47%)Vitamin C 57.8mg (70%)Calcium 90mg (9%)Iron 2mg (11%)
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