Potato Pesto Salad
• This salad can be served warm, at room temperature, or chilled. • For meal prep, store the pesto separately and combine just before serving to keep the arugula fresh. • Butter beans add creaminess and additional plant-based protein. • Toasting the nuts enhances the flavor of the pesto. Health Benefits: This salad provides a balance of complex carbohydrates, fiber, healthy fats, and plant-based protein. Potatoes and butter beans support satiety and provide potassium and fiber, while walnuts and pine nuts contribute heart-healthy unsaturated fats. Arugula, basil, tomatoes, and radishes provide antioxidants and phytonutrients that support cardiovascular, metabolic, and digestive health.
1 steps, about 35 minutes
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01Preheat oven to 425°F and line a baking sheet with parchment paper. 2. Add potatoes and butter beans to the baking sheet. 3. Toss with olive oil, garlic powder, onion powder, salt, and black pepper. 4. Roast for 35 to 40 minutes, or until potatoes are tender and lightly golden. 5. Meanwhile, add walnuts and pine nuts to a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant. 6. Transfer toasted nuts to a food processor. 7. Add arugula, basil, olive oil, nutritional yeast, garlic, lemon juice, and salt. 8. Pulse until a chunky pesto forms. 9. Transfer radishes, green onions, cherry tomatoes, sun-dried tomatoes, and arugula to a large serving bowl. 10. When potatoes and beans are done roasting, let cool for a few minutes. 11. Add the warm potatoes and beans to the bowl. 12. Add pesto and lemon zest. 13. Toss gently until everything is evenly coated. 14. Serve warm or chilled.
• This salad can be served warm, at room temperature, or chilled. • For meal prep, store the pesto separately and combine just before serving to keep the arugula fresh. • Butter beans add creaminess and additional plant-based protein. • Toasting the nuts enhances the flavor of the pesto. Health Benefits: This salad provides a balance of complex carbohydrates, fiber, healthy fats, and plant-based protein. Potatoes and butter beans support satiety and provide potassium and fiber, while walnuts and pine nuts contribute heart-healthy unsaturated fats. Arugula, basil, tomatoes, and radishes provide antioxidants and phytonutrients that support cardiovascular, metabolic, and digestive health.
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