• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Being Nutritious
  • All Posts
  • About
  • Services
  • Media
  • Contact
menu icon
go to homepage
  • Nutrition Needs
  • Recipe Index
  • About
  • Services
  • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Nutrition Needs
    • Recipe Index
    • About
    • Services
    • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • Balls of melon in a watermelon bowl
      Melon Salad with Ginger Lime Dressing
    • Overhead shot of cherry galette with melted ice cream on top, and a serving utensil removing a slice.
      Cherry Galette with Olive Oil Crust
    • Crispy tempeh appetizers on a plate with ranch dressing in a small bowl.
      Buffalo Tempeh Bites
    • Buffalo sauce in a small jar, with celery sticks in the background.
      Low Sodium Buffalo Sauce
    • Overhead image of three thumbprint cookies on a platter with strawberry jam in them
      Healthy Thumbprint Cookies
    • A fork with creamy vegetable pasta being lifted out of a bowl of the pasta.
      Creamy Chickpea Pasta with Veggies
    • A bowl of celery soup, garnished with microgreens, black sesame seeds and yogurt. A side salad is in the background.
      Celery and Leek Soup
    • Plate of three small waffles, topped with yogurt, oranges, raisins, and walnuts.
      Carrot Waffles
    • Berry smoothie in a mason jar, with frozen berries scattered around the outside, and a spoon with peanut butter on it.
      Berry Smoothie with Peanut Butter
    • Hand reaching into a bowl of Chex mix.
      Healthy Chex Mix
    • Bowl with collard greens and crusty bread, garnished with a lemon slice.
      Slow Cooker Collard Greens (Low Sodium)
    • Overhead image of chickpea breakfast skillet on a plate, with breakfast potatoes.
      Breakfast Chickpeas with Collard Greens

    Home » All posts » Side Dishes » Side Salads

    Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing

    Published: Apr 7, 2021 by Laura Yautz

    Jump to Recipe Print Recipe

    This healthy Pesto Salad with cracked peppercorn parmesan dressing is exactly the deliciously light side dish you want to go with any Italian dish - or make it a light meal by adding a protein of your choice! We feature creamy sundried tomatoes, crunchy pine nuts, salty Parmesan cheese, and crispy fried garlic, all on a bed of basil, arugula, and spinach. Splashed with the quickest peppercorn parmesan dressing, and it's a one way ticket to taste bud nirvana!

    Plate of salad with sundried tomatoes, pine nuts, and fried garlic.

    Tips and Substitutions

    What other greens can I use?

    Any! I chose the arugula mix for the peppery notes it brings to the dish, but use any greens you like and have on hand! Romaine or baby kale would be delicious, too.

    Is there a sub for the silken tofu?

    Yes! Use an equal amount of fat free Greek or regular yogurt (plain), or fat free sour cream. If you do, you may want to reduce the amount of lemon juice you use.

    What can I use instead of pine nuts?

    Pistachios, chopped walnuts, or sunflower seeds would all be great in place of the pine nuts.

    What protein do you recommend to make this a meal?

    Roasted chickpeas or grilled chicken would be perfect to add to this salad!

    Do I have to use the sundried tomatoes in oil?

    I chose to use the ones in oil because of their softer texture. But you can use the dried ones. I recommend reconstituting them for about 10 or 20 minutes in some water before using them.

    Can I use dried basil for this?

    No. Dried basil will not work for this recipe.

    Plate of salad with sundried tomatoes, pine nuts, fried garlic, and dressing. being drizzled over

    If you make this Deconstructed Pesto Salad, tell me in the comments!

    Find more of our Salad recipes here! And if you're a huge pesto fan, you'll also love Roasted Parsnips with Arugula Pistachio Pesto, and Pesto Scalloped Potatoes.

    📖 Recipe

    Plate of salad with sundried tomatoes, pine nuts, fried garlic, and dressing.
    0 from 0 votes
    Print

    Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing

    Deconstructed Pesto Salad with cracked peppercorn parmesan dressing is exactly the deliciously light side dish you need to go with any Italian dish - or make it a light meal by adding a protein of your choice!

    Course Lunch, Salad
    Cuisine American, Italian
    Diet DiabeticDiet, GlutenFreeDiet, LowLactoseDiet, LowSaltDiet, VegetarianDiet
    Prep Time 15 minutes
    Assembly 5 minutes
    Total Time 20 minutes
    Servings 2
    Calories 161 kcal
    Author Laura Yautz

    Ingredients

    For the Pesto Herb Salad

    • 4 cups 6 oz Spinach Arugula Mix (or just baby spinach)
    • ¼ cup Toasted Pine Nuts
    • ¼ cup chopped fresh Parsley
    • 1 oz package fresh Basil, leaves only
    • 2-4 tablespoon Sun Dried Tomatoes, packed in oil, drained
    • 4 Garlic cloves, sliced and fried (optional) See notes
    • Parmesan cheese for topping

    Cracked Peppercorn Parmesan Dressing

    • 1 cup Silken Tofu
    • ½ cup unsweetened Soymilk (or milk of choice)
    • ½ cup grated Parmesan cheese
    • 2 tablespoon Lemon Juice
    • 3 Garlic cloves, minced
    • 1 teaspoon ground Black Pepper [or 1 tablespoon cracked Black Pepper]
    • ¼-½ teaspoon Salt, or to taste

    Instructions

    To make the dressing:

    1. Place all ingredients for the dressing into a blender or food processor. Blend on high until smooth. Add a little more milk if it’s too thick.
    2. Taste and adjust salt and pepper as needed.
    3. Makes about 1 ¾ cups (about 14 servings)

    To assemble the salad:

    1. In a large bowl, toss the spinach arugula mix with fresh basil and parsley. Tear any very large basil leaves so they are smaller than the spinach leaves.
    2. Divide among 2 - 4 plates.
    3. Top each salad with pine nuts, sun dried tomatoes, and fried garlic, if using.
    4. If desired, sprinkle with additional Parmesan cheese.
    5. Drizzle each salad with about 2 tablespoon dressing.

    Recipe Notes

    Don't forget to check out our Tips and Substitutions section above!

    To fry garlic, slice the cloves thin. Heat enough oil in a small skillet to submerge the slices. When the oil is hot, add the garlic, and fry until golden brown. Drain on a paper towel before using.

    Nutrition Facts
    Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing
    Amount Per Serving (2 tablespoon dressing on ½ salad recipe)
    Calories 161 Calories from Fat 101
    % Daily Value*
    Fat 11.2g17%
    Saturated Fat 2.1g13%
    Polyunsaturated Fat 4.4g
    Monounsaturated Fat 3.8g
    Cholesterol 3.1mg1%
    Sodium 179.4mg8%
    Potassium 762.2mg22%
    Carbohydrates 11.1g4%
    Fiber 4.3g18%
    Sugar 3.1g3%
    Protein 7.9g16%
    Vitamin A 362.4IU7%
    Vitamin C 33.3mg40%
    Calcium 170.7mg17%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Plates of salad with sundried tomatoes, and fried garlic. Text overlay: Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing
    Plates of salad with sundried tomatoes, and fried garlic. Text overlay: Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing
    Plate of salad with sundried tomatoes, and fried garlic with dressing being drizzled over. Text overlay: Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing
    Plate of salad with sundried tomatoes, and fried garlic with dressing being drizzled over. Text overlay: Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing
    Plate of salad with sundried tomatoes, and fried garlic with dressing. Text overlay: Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing
    Plate of half eaten salad with sundried tomatoes, and fried garlic with dressing. Text overlay: Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing
    Plate of half eaten salad with sundried tomatoes, and fried garlic with dressing. Text overlay: Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing

    More Side Salads

    • Strawberry cucumber salad on a small plate, from overhead
      Strawberry Cucumber Salad with Basil and Mozzarella
    • Overhead picture of large plate with salad on it.
      Arugula Avocado Salad with Pineapple Vinaigrette
    • Overhead shot of carrot top tabbouleh in a blue bowl, half of the bowl shown, with a bunch of carrots with the tops still attached lying beside the bowl.
      Carrot Top Tabbouleh Salad
    • Overhead shot of wooden bowl with vinegar red cabbage coleslaw in it.
      Red Cabbage Vinegar Slaw

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Laura Yautz

    Hi, I'm Laura! I’m a Registered Dietitian and I love food and cooking, It’s my passion to help you discover how delicious and easy heart healthy eating can be! I’m glad you’re here! Take a look around. You’re going to LOVE Being Nutritious!

    More about me →

    Enroll in the FREE EMAIL COURSE to make your kitchen heart healthy!

    Memorial Day Eats

    • Small tray with strawberries, blueberries, and white peaches arranged in the shape of an American flag.
      Red White and Blue Fruit Salad
    • Close up of a jar of BBQ sauce.
      Low Sodium BBQ Sauce
    • Bowl of dip, surrounded by chips, cucumber slices, and baby tomatoes. Hand holding a chip with dipping it.
      Healthy French Onion Dip
    • Bean burger on a bun, with onions, tomatoes, lettuce and sauce dripping out.
      Quinoa Mushroom Burgers with Black Beans
    • Iced tea in Mason jars, with ice, blackberries, and mint.
      Blackberry Iced Tea
    • Three Mason jars with lemonade in them.
      Tropical Mango Lemonade
    • Dessert bars stacked on a plate.
      Peanut Butter and Jelly Dessert Bars
    • Serving platter with vegetable skewers piled on.
      Marinated Vegetable Skewers on the Grill
    • Close up of a strawberry muffin on a wire rack.
      Strawberry Cardamom Muffins with Yogurt
    • Close up of Fudgy Mocha Black Bean Brownies
      Fudgy Mocha Black Bean Brownies
    • Strawberry Watermelon Agua Fresca
    • Casserole dish with baked beans in it.
      Healthy Homemade Baked Beans (with Lentils)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    Copyright © 2023 Being Nutritious. All rights reserved

    This website uses cookies to improve your experience. By continuing to use this site, we'll assume you're ok with this. Cookie settingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT