Being Nutritious

  • All Posts
  • About
  • Services
  • Media
  • Contact
menu icon
go to homepage
  • Nutrition Needs
  • Recipe Index
  • About
  • Services
  • Media
subscribe
search icon
Homepage link
  • Nutrition Needs
  • Recipe Index
  • About
  • Services
  • Media
×
  • Casserole dish with stuffed peppers in it.
    No Bake Chickpea Stuffed Peppers
  • Overhead image of whole eggless quiche in a pie plate.
    Eggless Quiche with Spring Veggies
  • Three small jars of smoothie, with straws.
    Banana Beet Smoothie
  • Bowl of lentil and mushroom stew, garnished with parsley.
    Instant Pot Irish Stew with Lentils and Mushrooms
  • Whole, unsliced loaf of bread, sprinkled with oats.
    Irish Wheaten Bread
  • Two tall glasses of a smoothie, garnished with a fresh strawberry.
    Pink Smoothie
  • Single muffin on a dish. A stack of muffins is visible in the background.
    Cinnamon Raisin Muffins
  • 5 peanut butter cookies with chocolate kisses in them, on a serving plate.
    Healthier Peanut Butter Blossoms
  • Bowl of white chili, garnished with sliced avocado, a lime wedge, and chopped cilantro.
    White Bean Veggie Chili
  • Overhead image of a bowl of cooked red cabbage.
    Slow Cooker Red Cabbage (German Style)
  • Overhead image of Halloween pasta salad in a dish.
    Halloween Pasta Salad with Spooky Mushroom Skulls
  • Pumpkin steel cut oats risotto in a heart shaped bowl, garnished with fresh sage leaves and chopped parsley.
    Slow Cooker Pumpkin Risotto with Steel Cut Oats
Home » All posts » Side Dishes » Side Salads

Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing

Updated: Jul 19, 2022 · Published: Apr 7, 2021 by Laura Yautz · This post may contain affiliate links · Leave a Comment

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.

Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing

Laura Yautz
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!
No ratings yet
Prevent your screen from going dark
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 15 minutes mins
Assembly 5 minutes mins
Total Time 20 minutes mins
Course Lunch, Salad
Cuisine American, Italian
Servings 2
Calories 161 kcal

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:

  • 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.
  • Taste and adjust salt and pepper as needed.
  • Makes about 1 ¾ cups (about 14 servings)

To assemble the salad:

  • 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.
  • Divide among 2 - 4 plates.
  • Top each salad with pine nuts, sun dried tomatoes, and fried garlic, if using.
  • If desired, sprinkle with additional Parmesan cheese.
  • Drizzle each salad with about 2 tablespoon dressing.

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

Serving: 2Tbsp dressing on ½ salad recipeCalories: 161kcal (8%)Carbohydrates: 11.1g (4%)Protein: 7.9g (16%)Fat: 11.2g (17%)Saturated Fat: 2.1g (13%)Polyunsaturated Fat: 4.4gMonounsaturated Fat: 3.8gCholesterol: 3.1mg (1%)Sodium: 179.4mg (8%)Potassium: 762.2mg (22%)Fiber: 4.3g (18%)Sugar: 3.1g (3%)Vitamin A: 362.4IU (7%)Vitamin C: 33.3mg (40%)Calcium: 170.7mg (17%)Iron: 4mg (22%)

*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.

Keyword herb salad, pesto salad
Tried this recipe?Let us know how it was!
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
  • Wooden bowl with red cabbage coleslaw in it.
    Red Cabbage Vinegar Slaw

Leave a Reply Cancel reply

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

Recipe Rating




Laura Yautz in her kitchen

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!

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


Want to say thank you?

Seasonal Spring Recipes

  • Glass dish with three scoops of peach sorbet; garnished with peach slices and fresh tarragon.
    Peach Tarragon Sorbet

  • Overhead shot of a whole pie, with fresh peaches beside it.
    Fresh Peach Pie {no added sugar}

  • Stack of pancakes with strawberries on top, drizzled with strawberry sauce. A slice is removed from the stack to reveal the inside.
    Strawberry Banana Pancakes

  • Strawberry sauce in a small glass creamer, with fresh strawberries scattered around.
    Healthy Strawberry Sauce {no added sugar}

  • Small crock with prune compote inside it, garnished with small slices of orange and a cinnamon stick.
    Prune Compote with Warm Spices

  • Whole wheat drop biscuits on a serving tray.
    Whole Wheat Drop Biscuits

  • A green smoothie in a tall Mason jar with a metal straw. Cucumber slices and green apple pieces in the background.
    Apple Cucumber Smoothie

  • Pot of vegetable stew with soda bread dumplings.
    Vegetable Stew with Irish Soda Bread Dumplings

Footer

Sign up for free emails and updates!

Sign me up →
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Contact
  • Services
  • ↑ back to top

As an Amazon Associate I may earn from qualifying purchases. Your purchase helps me keep the lights on, at no additional cost to you! I never recommend products that I don't love. Thanks for your support!

Copyright © 2025 Being Nutritious. All rights reserved

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsAcceptReject
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

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required