Vegan Ricotta & Sun-Dried Tomato Pesto Salad

I know that summer is over and all (at least on this side of the planet), but can we please pretend like the sun is out and we’re in tank tops, riding bikes to get ice cream? Or at least can we keep making pretty salads for lunch? I can settle for the latter if you throw in a fireplace (’cause dang, it’s cold outside).

Deal.

DELICIOUS Green Salad with Almond Ricotta, Vibrant Pesto, and Sun-Dried Tomatoes! 30 minutes, simple ingredients, SO healthy! #vegan #plantbased #pesto #salad #recipe #glutenfree #minimalistbaker

This salad was inspired by a sandwich I had when we were in Iceland. I found a juice shop (Jo & The Juice!) that served up sandwiches on GF bread with a pesto-y dressing, fresh tomatoes, and ripe avocado. Swoon.

I had intentions of making a similar sandwich as the recipe. But, honestly, I need more greens (and less bread) in my life right now, so salad it was. (However, this would be bomb with avocado on toasted sourdough instead of greens.)

DELICIOUS Green Salad with Almond Ricotta, Vibrant Pesto, and Sun-Dried Tomatoes! 30 minutes, simple ingredients, SO healthy! #vegan #plantbased #pesto #salad #recipe #glutenfree #minimalistbaker

This recipe requires less than 30 minutes to throw together even with the Easy Vegan Pesto dressing and Whipped Almond Ricotta.

The only other elements are cooked chickpeas and pine nuts for some plant-based fiber and protein and sun-dried tomatoes for texture and depth of flavor. You could also throw in some avocado, but I didn’t find it necessary. And for more carbs (#carblife), toss in some cooked gluten-free pasta (like this Pea Pesto Pasta Salad!).

I hope you all love this easy, bright-and-cheery salad. It’s versatile, flavorful, satisfying, and the perfect lunch or light dinner.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

DELICIOUS Green Salad with Almond Ricotta, Vibrant Pesto, and Sun-Dried Tomatoes! 30 minutes, simple ingredients, SO healthy! #vegan #plantbased #pesto #salad #recipe #glutenfree #minimalistbaker

Pesto & Sun-Dried Tomato Green Salad

 

Quick-and-easy salad with mixed greens, almond ricotta, sun-dried tomatoes, pine nuts, chickpeas, and pesto dressing! A 30-minute plant-based meal!

Author:

Recipe type: Salad, Side, Entrée

Cuisine: Vegan, Gluten-Free, Grain-Free, Italian-Inspired

Serves: 2

Ingredients

TOPPINGS

  • 3/4 cup (180 g) Whipped Almond Ricotta
  • 1/2 cup (55 g) sun-dried tomatoes (I buy Trader Joe’s brand – otherwise, buy packed in oil, then loosely pat dry and chop)
  • 1/2 cup (67 g) pine nuts
  • 1/2 cup (82 g) cooked chickpeas

DRESSING

GREENS

  • 5-6 cups (150-180 g) mixed greens or spinach (organic when possible)

Instructions

  1. Start by preparing Whipped Almond Ricotta (follow link for instructions). Then set in refrigerator until serving.
  2. Next prepare Easy Vegan Pesto dressing (follow link for instructions). Then cover and set in refrigerator until serving.
  3. To plate, arrange greens on a serving platter (or bowl) and top with sun-dried tomatoes, pine nuts, and cooked chickpeas. Dollop on spoonfuls of almond ricotta and drizzle with vegan pesto. You can also squeeze with fresh lemon juice (optional) for extra flavor and moisture.
  4. Best when fresh. Store leftovers separately (undressed) up to 3 days in the refrigerator.

Notes

*Nutrition information is a rough estimate for 1 of 2 servings with all of the ingredients included (1/2 cup pesto dressing, 3/4 cup almond ricotta).

Nutrition Information

Serving size: 1/2 of recipe Calories: 781 Fat: 57.3 g Saturated fat: 4.7 g Carbohydrates: 50.8 g Sugar: 9.8 g Sodium: 488 mg Fiber: 18 g Protein: 27.7 g

3.5.3226

 

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