Roasted Potato And Pesto Salad

Roasted Potato And Pesto Salad by

Clark and Suzy Neal with Unicoi Preserves

Media

Shopping List

  • 1/2 lb. fresh green beans, whole, ends trimmed, cut in half
  • 1 small purple onion, cut into 1/2 inch pieces
  • 1 pint grape tomatoes, halved
  • 1 tbsp kosher salt, divided
  • 1/8 tbsp black pepper

Basil pesto dressing:

  • 2 cloves garlic
  • 1/4 cup fresh basil leaves, firmly packed
  • 6 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 tbsp salt
  • Black pepper to taste

 

Instructions

  • Preheat oven to 400 degrees.
  • Cut potatoes in bite-size chunks; place on shallow baking sheet; toss with 2 tbsp olive oil, 1/2 tbsp kosher salt and 1/8 tbsp black pepper.
  • Roast potatoes 20 minutes turn gently.
  • Add green beans, onion, 1 tbsp olive oil, 1/2 tbsp kosher salt to baking sheet with the potatoes and toss together.
  • Roast 20 minutes, turning vegetables at 10 minutes.
  • While salad is roasting, make basil pesto dressing.
  • Place garlic in a food processor, add remaining dressing ingredients and process until smooth. Set aside.
  • Remove baking sheet from oven, cool slightly then transfer vegetables to a large bowl.
  • Top with grape tomatoes, pour basil pesto dressing over salad and toss gently.
  • Taste & adjust salt and pepper if necessary.
  • Serve at room temperature.