Step 1 / 15
Preheat oven to 425°F and line a baking sheet with parchment paper.
Potato Pesto Salad
Ingredients (for 4 servings)
- 1 whole — Roasted Potatoes & Beans
- 1 whole — Pesto
- 1 whole — Salad Assembly
- ½ cup — raw walnuts
- ½ cup — raw pine nuts
- 2 cup — arugula
- 1½ cup — fresh basil leaves
- ⅓ cup — extra-virgin olive oil
- ¼ cup — nutritional yeast
- 2 clove — garlic
- 1 whole — Zest and juice of 2 lemons
- ½ tsp — salt
- 7 whole — whole small radishes
- 2 whole — green onions
- 1⅔ cup — cherry tomatoes
- ¼ cup — oil-packed sun-dried tomatoes
- 2 cup — arugula
- 30 oz — baby potatoes
- 1¾ cup — cooked butter beans
- 1 tbsp — olive oil
- 1 tsp — garlic powder
- ½ tsp — onion powder
- ½ tsp — salt
- ¼ tsp — black pepper