Pesto Market Garden Salad

Roased veggie salad with nectarine and pesto
Indulge in the vibrant flavors of our Pesto Market Garden Salad. This delightful dish combines tender, pesto-coated roasted eggplants, apples, and turnips with the refreshing sweetness of nectarine slices and crisp green oak lettuce. Tossed in a homemade pesto vinaigrette and seasoned to perfection, this salad is a symphony of taste and texture, making it a perfect choice for a light and flavorful meal or a delectable side dish.

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1 headGreen Oak Lettuce
1 Nectarine
1 bunch Turnips
2 TablespoonsPesto
Olive Oil
To tasteSalt & Pepper

Yield: 2 servings


  • Preheat the oven to 350°F (175°C).
  • Prepare the vegetables by cutting the eggplants, apple, and turnips into bite-sized pieces. Toss them in a bowl with 2 tablespoons of pesto.
  • Roast the coated vegetables on a baking sheet until tender (about 25-30 minutes). Remove from the oven and let them cool slightly.
  • Make the Pesto Vinaigrette by mixing a spoonful of pesto with olive oil until it’s a vinaigrette consistency. Set it aside.
  • Assemble the salad by combining roasted vegetables, sliced nectarine, and green oak lettuce in a bowl. Drizzle with pesto vinaigrette, toss, and season with salt and pepper.
  • Serve and enjoy your Pesto Roasted Vegetable Salad with Nectarine!