Roasted Root Veggie Salad with Arugula Pesto

Note: This recipe builds off of two previous recipes, Roasted Root Veggies and Arugula Pesto.



  • ½ cup of roasted root veggies
  • I cup of salad greens
  • 2 tbsp arugula pesto
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar
  • ¼ tsp salt



  • Arrange salad greens onto a large plate or into a large lunch container.
  • Top with roasted root veggies.
  • Dollop the arugula pesto all around the top of the salad.
  • Drizzle with olive oil and balsamic vinegar, sprinkle with salt and enjoy!