Roasted Potatoes Salad
Serves 415 mins prep40 mins cook
A delicious and customizable salad featuring roasted potatoes smothered in pesto, balsamic roasted tomatoes, and juicy garlic shrimp. This meal is not only easy to prepare but also packed with flavor, making it a great option for any dining occasion.
0 servings
What you need
Instructions
1: Preheat the oven to 375°F. 2: Toss cherry tomatoes with olive oil, minced garlic, balsamic vinegar, broth (or water), salt, fresh pepper, and coconut sugar in an oven-safe pan. 3: Bake the tomatoes for 20 minutes. 4: For the pesto, blend basil, raw cashews, 3 tablespoons olive oil, 3 cloves garlic, 0.25 teaspoon salt, 0.25 teaspoon red pepper flakes, the juice of half a lemon, 0.5 tablespoon coconut aminos, and 1-2 tablespoons of water until smooth. 5: Prepare shrimp by searing for about 5 minutes until cooked through. 6: Serve roasted potatoes on a base of arugula, topped with the roasted tomatoes, pesto, shrimp, and crumbled dairy-free feta cheese.View original recipe