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Warm Roasted Veggie Salad with Sundried Tomato Pesto & Gluten-Free Toast

Name: Warm Roasted Veggie Salad with Sundried Tomato Pesto & Gluten-Free Toast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 cups mixed greens (baby spinach, arugula, kale); 1 cup cherry tomatoes, halved; 1 cup baby potatoes, quartered; ½ cup thinly sliced turnip, radish, or vegan cheese slices; 1 tbsp olive oil; Salt & pepper to taste; ¼ cup sundried tomatoes (in oil, drained); 1 garlic clove; 1 tbsp lemon juice; 2 tbsp olive oil; 1 tbsp walnuts or pumpkin seeds; 1 tbsp nutritional yeast; Salt to taste; 2 slices of gluten-free, dairy-free bread; Olive oil for brushing; Garlic powder or minced garlic (optional)

Category:

Salad

Difficulty: Easy

Serves:

2 people

Prep Time: 15 Minutes

Cook Time: 25 minutes

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

A hearty, vibrant, and nutrient-dense salad featuring roasted potatoes, fresh greens, cherry tomatoes, and creamy slices of white vegetable (possibly turnip or vegan cheese), finished with a punchy sundried tomato pesto and gluten-free toast on the side. Perfect for a comforting lunch or light dinner.

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What You’ll Need:

For the Salad

2 cups mixed greens (baby spinach, arugula, kale)
1 cup cherry tomatoes, halved
1 cup baby potatoes, quartered
½ cup thinly sliced turnip, radish, or vegan cheese slices
1 tbsp olive oil
Salt & pepper to taste

For the Sundried Tomato Pesto

¼ cup sundried tomatoes (in oil, drained)
1 garlic clove
1 tbsp lemon juice
2 tbsp olive oil
1 tbsp walnuts or pumpkin seeds
1 tbsp nutritional yeast
Salt to taste

For the Toast

2 slices of gluten-free, dairy-free bread
Olive oil for brushing
Garlic powder or minced garlic (optional)

Prepration for:Warm Roasted Veggie Salad with Sundried Tomato Pesto & Gluten-Free Toast

Step 1/4

Roast the Potatoes

Preheat oven to 400°F (200°C). Toss potatoes in olive oil, salt, and pepper. Spread on a baking sheet. Roast for 25 minutes or until golden and crispy. Set aside.

Step 2/4

Make the Pesto

In a food processor or blender, add sundried tomatoes, garlic, lemon juice, olive oil, walnuts/pumpkin seeds, nutritional yeast, and a pinch of salt. Blend until slightly chunky or smooth depending on preference. Add more oil if needed for consistency.

Step 3/4

Assemble the Salad

On a plate, lay down the mixed greens and cherry tomatoes. Add the roasted potatoes and thin vegetable slices. Drizzle generously with the sundried tomato pesto.

Step 4/4

Make the Toast

Brush the gluten-free bread slices with olive oil and a sprinkle of garlic powder. Toast in a pan or oven until golden and crispy.

Chef's Tips & Notes

Notes: Add protein: Top with roasted chickpeas or grilled tofu. Turnip alternative: Use jicama, daikon, or sliced avocado for creaminess. Make it nut-free: Use sunflower seeds instead of walnuts in the pesto.

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Warm Roasted Veggie Salad with Sundried Tomato Pesto & Gluten-Free Toast