Arugula Pesto Salad


Arugula Pesto Salad

vegetarian, vegan, gluten-free, grain-free, soy-free, dairy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free, nightshade-free


  • 1/2 cup sunflower seeds
  • 4-5 cups arugula
  • 6 Tbsp olive oil
  • Lemon juice from 1/2 a lemon
  • 3 cloves garlic
  • 2 19-oz cans cannellini beans, rinsed and drained
  • 3 cups shredded red cabbage
  • 2/3 cup thinly sliced green onions

To make pesto, toast sunflower seeds in dry skillet until lightly browned. Put seeds, arugula, oil, lemon juice, and garlic cloves in food processor. Process until smooth. To make the salad, combine beans, cabbage, and onions in a large bowl. Add 3-4 Tbsp of the pesto and toss to coat. Let sit for 15-30 minutes for flavors to mix.



Enjoy as is or atop French bread as a great appetizer! Save extra pesto for future use; spread it on a sandwich or mix it in with pasta for a quick dinner!

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