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Cheesy Pesto Grilled Veggie Salad

Posted on: November 15, 2017, by amyleeactive

This Cheesy Pesto Grilled Veggie Salad is a crowd pleaser and is so easy to whip up! The vegan cheese dressing and pesto sauce can be used on other salads, meats and as a pasta sauce.

It’s hearty enough to serve two as a main, or three as a side. But it would also make a delicious side to meals like my Sweet Potato Waffle Sandwiches or Vegan Pulled Pork Tacos. For more salads, check out the Savoury section of my website.

I hope you LOVE this salad! It’s:

Flavorsome
Nutritious
Satisfying
Super healthy
Versatile
& super delicious

This would make the perfect meal for an easy at-home lunch or quick weeknight dinner. It travels well, so it’s a sure-fire hit at picnics, hikes, road trips, or even plane trips!

If you try this recipe, let us know how it goes! Leave a comment, and don’t forget to tag me on Instagram @AMYLEEACTIVE so we can see what you cook up. Cheers, friends!

 

Photos by Max Kruse.

Grilled Veg

    • 1 sweet potato, cut into 1cm (1/2 inch) rounds
    • 1 ½ tbsp coconut oil, melted
    • 3 garlic cloves, ground into paste (using mortar and pestle)
    • 1 eggplant, cut into 1cm circles
    • 1 capsicum or carrot, cut into long thick slices
    • 1 cup fresh spinach or rocket
    • 1/2  red onion
    • 3 tbsp flat-leaf parsley
    • 1 tbsp olive oil
    • 2 tbsp apple cider vinegar or lemon juice
    • Salt and pepper to taste
    • Optional: toasted pine nuts or chopped almonds to scatter on top

 

Vegan Pesto

  • 1 large bunch fresh basil, large stems removed (about 2 cups packed)
  • 1/4 cup pine nuts
  • 1/4 cup nutritional yeast
  • 3 garlic cloves
  • 3 tbsp olive oil or vegetable broth for lighter option
  • Salt and pepper to taste

 

Vegan Cashew Cheese

  • 1 cup cashews, soaked overnight (150g)
  • 3 tbsp cup lemon juice (40ml)
  • 1/2 cup nutritional yeast
  • 1/2 onion, peeled
  • 2 garlic cloves, peeled
  • 1 tbsp dijon mustard
  • Salt and pepper to taste

 

 

Grilled Veg

  1. Preheat oven to 200 C/400 F.
  2. Coat sweet potato with 1-2 tsp coconut oil and spread on a baking tray. Place in oven and bake for 20 minutes until cooked through. Set aside.
  3. Heat grill to medium-high heat. Whisk together  garlic, salt, olive oil, and brush mixture over the other vegetables. Grill for 2 minutes until cooked through. Remove vegetables from the heat and add the sweet potato until grilled as well.
  4. In a bowl, combine the spinach, parlsey, olive oil, lemon juice, salt. Mix with the other vegetables. Season with salt and pepper to taste. Drizzle pesto and cheese sauce. Scatter nuts on top if using.

Pesto

  1. Add all ingredients to a food processor until combined. Storage: 5-7 days in an airtight jar.

Cheese

  1. Drain cashews and blend in a food processor until the nuts are finely chopped. Add all other ingredients and whiz until smooth.

 


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