Tag: sides

Roasted Delicata Squash with Cinnamon Maple Butter

Roasted Delicata Squash with Cinnamon Maple Butter

I love Delicata Squash for its cute scalloped edges and its vibrant orange color, but I especially love it roasted in Cinnamon Maple Butter – the perfect addition to your Thanksgiving spread!

Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)

Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)

Here we are with a Hungry Lady Salad for those days when you feel like you should eat a salad but really want a big plate of pasta.   Have both! This dish is so easy to throw together, and takes 15 minutes from start to…

Pesto White Bean Salad with Garlic Croutons (Vegetarian)

Pesto White Bean Salad with Garlic Croutons (Vegetarian)

pesto white beans

This next Hungry Lady Salad I have for you is a total crowd pleaser.  It’s beautiful and very flavorful from the basil pesto, garlic croutons, and balsamic glaze.  This salad is a real lesson on the benefit of seasoning each component of a composed salad well.  We are building lots of flavor here.

If you’ve never made your own croutons, and are intimidated by the idea, this recipe shows you just how easy and rewarding it is to do.  Once I started making my own croutons, I never bought them again.  I also never threw out a piece of stale bread again, because with this easy technique you’ll see bread you used to throw out in a whole new way. 

This Pesto White Bean Salad with Garlic Croutons is a special salad.

  1. Have I mentioned the croutons?!  They are crunchy, salty, and do so much for the texture and flavor of this salad.
  2. White beans are an excellent plant based protein option, leaving you satisfied for the rest of your day.
  3. The pesto white beans are a great meal prep option to have in the fridge, for this salad or spooned onto toast for a vegetarian lunch.
croutons
white bean salad

what else can i use?

  • I like to make batches of pesto, especially in the summer when basil is abundant and freeze in these portioned containers to use throughout the winter.  However, you can use your favorite store bought pesto, and a vegan one to make this salad vegan.
  • I suggest balsamic glaze to top this salad, but it is totally optional.  If you do want to make it, simply boil balsamic vinegar until it’s syrupy and reduced to your liking to concentrate the flavors.
  • Mixed greens can be used in place of the arugula as the base of the salad.
  • I use a quality sourdough, or my homemade gluten-free bread for the croutons.  Use any hearty loaf you have, just be sure not to use bread that is just baked as you want the bread to absorb the seasoning and dry out well in the oven.

This Pesto White Bean Salad with Garlic Croutons is a great recipe for meal prep because:

The croutons can be made ahead and will stay crunchy for up to a week in the refrigerator

The pesto white beans will last up to 5 days in the refrigerator

It is a filling plant based lunch, or dinner side served with these Loaded Portabello Mushroom “Pizzas” or Spicy Fusilli Pasta with Tomato + Cream

white bean salad

If you make this Pesto White Bean Salad with Garlic Croutons, and I hope you do, please leave me a comment here or post to Instagram and tag me.  I love to hear your feedback and share your creations!

white bean salad

Pesto White Bean Salad with Garlic Croutons (Vegetarian)

Make this delicious plant based salad even easier with your favorite store bought pesto, but don't skip the homemade garlic croutons.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Lunch, Salad
Cuisine American, Italian
Servings 6 people
Calories 346 kcal

Equipment

  • Large rimmed baking sheet

Ingredients
  

Pesto White Bean Salad:

  • 2 cans white beans, drained and rinsed
  • 1/2 cup Basil Pesto homemade or store bought
  • 2 cups cherry tomatoes, halved
  • 10 oz arugula
  • 1/2 lemon, juiced
  • 1/8 tsp Kosher salt
  • A few cracks of black pepper
  • 2 cups Garlic croutons recipe below
  • 2 tbsp Balsamic Glaze homemade or store bought (optional)

Garlic Croutons:

  • 4 pieces of bread, a few days old
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled and grated
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper

Instructions
 

  • Preheat oven to 425 Degrees F.
  • To make the croutons, cut stale bread into 1 inch cubes and add to a large baking sheet.
  • Using clean hands, toss bread with the olive oil, garlic, salt and pepper making sure they are well coated.
  • Bake for 12-15 minutes, shaking the pan halfway through, until golden on all sides. Set aside to cool.
  • In a small mixing bowl, toss white beans with pesto.

To serve:

  • Arrange arugula and tomatoes on a large platter and toss with lemon juice, salt and pepper.
  • Top with pesto white beans and garlic croutons.
  • Drizzle with balsamic glaze, if using, and serve.

Nutrition

Calories: 346kcalCarbohydrates: 44gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 509mgPotassium: 964mgFiber: 9gSugar: 5gVitamin A: 1781IUVitamin C: 19mgCalcium: 228mgIron: 6mg
Keyword salad, vegetarian, white beans
Tried this recipe?Let us know how it was!
Hasselback Butternut Squash with Maple Sage Butter, Red Chile, + Pumpkin Seeds                   (Vegan, Gluten Free)

Hasselback Butternut Squash with Maple Sage Butter, Red Chile, + Pumpkin Seeds (Vegan, Gluten Free)

If you’ve been here for a while, you know that I don’t tend to go heavy on the Thanksgiving food posts.  This is not because I don’t love Thanksgiving, I do.   It is because, of all the holidays, I find Thanksgiving to be the one…

3 Ingredient Miso Butter Sweet Potatoes (Vegetarian)

3 Ingredient Miso Butter Sweet Potatoes (Vegetarian)

I know you’re reading this because the idea of using three ingredients to make a delicious dish is appealing to you.  I don’t blame you, it’s appealing to me too. Unfortunately, many dishes marketed this way feel forced, and even incomplete.  Not so here.  I…