Arugula Salad with Balsamic Pesto Dressing
Try this Arugula Salad with Balsamic Pesto Dressing recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 garlic clove minced
- 1 t olive oil
- 1/2 cup fresh basil
- 1/8 tsp sea salt
- 1 t balsamic vinegar
- 1 t water
- 6 cups baby arugula
- 1 medium roasted beet (roasting instructions below)
- 1/2 large avocado cubed
- 1/2 cup crispy roasted chickpeas (i used my crispy srirach
- 2 t shelled pistachios
- 1 t chopped walnuts
- 1 t nutritional yeast (or parmesan cheese if dairy is
- Carbohydrate 12.3162500004749 g
- Cholesterol 0 mg
- Fat 28.7799800001147 g
- Fiber 8.09569982509677 g
- Protein 4.41660000056453 g
- Saturated Fat 4.06367200000735 g
- Serving Size 1 1 recipe (206g)
- Sodium 243.098937500717 mg
- Sugar 4.22055017537815 g
- Trans Fat 1.44316900002186 g
- Calories 304 calories
Preheat oven to 400 degrees F.Wash a medium sized beet in cold water and dry thoroughly.Wrap in tin foil and bake in oven for 1 hour.Remove from oven and let cool before peeling skin with hands.Chop into bite-sized pieces.Combine all ingredients in a blender or food processor. Blend until smooth.Set aside until ready to dress salads.Combine arugula, beet, avocado, chickpeas and pistachios in a large bowl.Top with balsamic pesto dressing.
