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Pesto and Roasted Bean Salad

Pesto and Roasted Bean Salad

Yield 4 servings
Prep time
10 Min
Total time
10 Min
Cook modePrevent screen from turning off

Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. On each plate, add arugula. Top with carrots, cherry tomatoes, Crispy Beans, chopped hazelnuts, parmesan cheese, salt, and pepper. Top with Green onions and drizzle with Arugula Pesto.

Notes

Components to Save:

None

Nutrition Facts

Calories

476

Fat

27 g

Sat. Fat

4 g

Carbs

43 g

Fiber

13 g

Net carbs

31 g

Sugar

12 g

Protein

19 g

Sodium

480 mg

Cholesterol

9 mg
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