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Roasted potato pesto salad in a bowl.

Roasted Potato Pesto Salad

Nele
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Cook Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

For the pesto:

  • 1 cup herbs of your choice
  • ¼ cup sunflower seeds
  • 2 tbsp grated parmesan or nutritional yeast
  • 1 garlic clove
  • 3 tbsp olive oil
  • salt & pepper

For the salad:

  • 1 lb cooked potatoes
  • vegetable oil
  • pesto
  • 2 handfuls arugula
  • 1 organic lemon
  • salt & pepper

Instructions
 

  • Finely chop the ingredients for the pesto and blend them using a food processor or an immersion blender until the mixture reaches your desired consistency. Season with salt and pepper.
  • Cut the potatoes into thin slices and fry them in hot oil until crispy. Alternatively, drizzle them with oil and bake them in a convection oven or air fryer at 350°F.
  • Place the still-warm potatoes in a large bowl with the pesto, arugula, lemon zest, salt, and pepper, and mix well. Serve warm. Enjoy!

Notes

  • Refine the salad with feta cheese, if you like.
  • Edible flowers can add a pop of delightful color to this salad.