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VEGAN KETO ROASTED VEGGIE SALAD

Drizzled in Rich Pesto Dressing This Salad Is A Cravings God Send!

The glorious green goodness of pesto perfection. Fresh, vibrant and as colorful as it is tasty, this dish knows how to pose for your foodie spam happy snaps! Fun and easy to make, it’s the ideal meal to star in a lovely looooong lunch. Sharing this stunning roasted vegetable salad with good friends is a memory-maker.

Origins of Roasted Vegetable Salad

Originating in Genoa Italy, pesto came to be in the 16th Century. Its name originates from the Genoese word pestâ – which means to pound or crush. The traditional way the sauce is made, in a mortar and pestle, is very deliberate. It is said that grounding the basil (rather than pounding) releases the full aromatic flavor of the leaves.

How easy is this Roasted Vegetable Salad?

​Pesto sounds tricky; but is quick and easy to make. Once you’ve prepped and cooked your veggies and your pesto is perfect, it’s a matter of arranging your fabulous feast! Get on my plate!

Will this vegan keto recipe break the bank?

An innocent vegan roasted vegetable salad would do no such thing. Most of these ingredients are vegan pantry and fridge staples that shouldn’t blow the shopping budget. Keep your eye on the seasons, locally grown basil can be bigger, brighter and fresher at particular times of the year.

Vegan Roasted Vegetable Salad Secret Tip

This recipe is also fabulous with a vibrant red bell pepper pesto rather than basil. For an added kick you can also include some extra fresh red chilli. This dish is quite filling so try not to over cater – watch your portion size because it’s definitely moorish!!

Recipe Tools

​Food Processor or mortar and pestle for the pesto. And your trusty good sharp knife of course.

MOOD

This is a lovely vegan roasted vegetable salad for a keto in a reflective mood at the end of the day. So many lovely fresh vibrant and powerful ingredients to appreciate, ponder and enjoy.

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VEGAN KETO ROASTED VEGGIE SALAD


Description

The glorious green goodness of pesto perfection. Fresh, vibrant and as colorful as it is tasty, this dish knows how to pose for your foodie spam happy snaps! Fun and easy to make, it’s the ideal meal to star in a lovely looooong lunch. Sharing this stunning roasted vegetable salad with good friends is a memory-maker.


Scale

Ingredients

  • ​2 zucchini, cut into cubes
  • 10 cherry tomatoes, halved
  • 1 tsp dried oregano
  • 2 tsp olive oil
  • 10 olives, pitted
  • 1 onion, diced
  • 1 avocado, peeled and cubed
  • Handful mixed greens

For the Pesto

  • 2 cups fresh spinach
  • A few basil leaves
  • 2 garlic cloves
  • 1 tbsp nutritional yeast1 tbsp pine nuts
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • Hemp hearts, toasted walnuts – to garnish

Instructions

Preheat the oven to 175C/356F.

Line a baking sheet with parchment paper and add the cubed zucchini and cherry tomatoes.

Drizzle with olive oil, add the oregano and mix to coat evenly.

Roast for 20 minutes.

Meanwhile, prepare the pesto.

Add the basil, spinach, pine nuts, garlic, nutritional yeast and salt into the food processor and pulse a three or four times to obtain a crumble.

Process more, adding the oil gradually.

Add the lemon juice and pulse two more times, then transfer the pesto into a jar.

Assemble the salad in a bowl, layering the mixed greens, avocado, onion and olives, and the roasted vegetables on top.

Drizzle two tablespoons of pesto, garnish with hemp hearts and walnuts, mix and serve warm.


  • Category: Salads

Nutrition

  • Serving Size: 2
  • Calories: 637
  • Fat: 48.1
  • Carbohydrates: 12.6
  • Protein: 14.6

Keywords: Vegan keto veggie salad

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