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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)


  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!


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