Skip to content
Pesto salad pots recipe

Pesto salad pots recipe

24 ratings

For a light lunch that's sure to brighten your day, look no further than these vibrant pesto salad pots. Layering up masses of super colourful fruit and veg and topping with a punchy vegetarian pesto, they're a brilliant, easy-to-prepare lunch that can be packed up and enjoyed on-the-go. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook, plus cooling
  • 266 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 2 red onions, halved and thickly sliced
  • 2 tbsp extra-virgin olive oil
  • 180g pot honey-roasted vegetables
  • 1 tbsp lemon juice
  • 4 tbsp vegetarian fresh green pesto
  • 250g baby tomatoes, halved
  • 50g baby spinach leaves
  • 180g spicy sweetfire baby beetroot, sliced
  • 160g lighter Greek salad cheese
  • 60g root vegetable crisps, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    5g 24%
  • Sugars

    14g 15%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 14.8g Protein 10.9g Fibre 3.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the red onion with 1 tbsp olive oil and spread out on a baking tray in a single layer. Season well and roast for 30-35 mins, until soft and browned. On a separate baking tray, spread out the honey-roasted vegetables and roast for 5-10 mins, until sizzling. Cool.
  2. Stir the lemon juice, remaining olive oil and 1 tbsp water into the pesto, then divide between 4 large jars or pots.
  3. Add the remaining ingredients to the jars in distinct layers, starting with the tomatoes, followed by the honey-roasted veg, baby spinach leaves, beetroot, roasted red onions, and crumbled salad cheese. Cover with lids or foil to transport. When ready to eat, tip into a bowl and mix well. Top with the crisps, if using.

See more Vegetarian recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.