Self-Love Recipes: Pesto Salad

Get ready for a month of NEW recipes!

In February, I like to celebrate self-love and practice anything and everything that celebrates loving oneself. This February I'm trying out 4 NEW recipes to love your body with! Next up, a Spinach Pesto Salad.

What makes this a recipe to love yourself with? It's packed with micro-nutrient dense vegetables and the chickpeas and potatoes make it wonderfully hearty.

What You'll Need:

• Pesto

  • 1/4 Cup Olive Oil

  • Juice from 1/2 a Lemon

  • 1 Jalapeno (Chopped)

  • Salt and Pepper to Taste

• Roasted Veggies

  • 5-6 Medium Gold (or Fingerling) Potatoes, cut into rounds

  • 4 Multi-Colored Carrots, cut into rounds

  • 1 Can Chickpeas

  • Olive Oil

  • Salt and Pepper to Taste

  • 1 Tsp Dried Parsley

  • 1 Tsp Garlic Salt

• Salad Base

  • 3-4 Cups Arugula Spring Mix (or Kale)

Instructions:

1. Preheat the oven to 425 degrees.

2. Wash and prep the veggies. Keep the carrots and potatoes to no more than 1/4 inch thick rounds.

3. In a bowl, combine the potatoes, carrots and chickpeas. Toss in olive oil, salt, pepper, parsley and garlic salt. Make sure everything is evenly coated.

4. Place onto a greased baking sheet and bake for 45-50 minutes (or until the potatoes are easily pierced through).

5. While the veggies bake, combine the olive oil, lemon juice and jalapeños in a food processor or blender until smooth.

6. Once the veggies are cooked and have had time to cool, combine the spring mix and pesto in a bowl until evenly coated. Next, add in the veggies and combine.

7. Serve and enjoy!