Name: Red Pesto Roasted Vegetable Bean and Grain Salad (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 courgette, in ½ moons; 1 corn, kernels removed; 1 red or orange pepper, in chunks; 1 red onion, in chunks; Spices: ½ tsp sweet smoked paprika, ½ tsp mixed herbs; 1-2 tbsp olive oil; Salt and pepper; 1 pouch (250g) mixed grains pre-cooked; 1 pouch or tin (250g) mixed beans (drained weight); 180g cherry tomatoes, chopped small; 2 tbsp freshly chopped basil or parsley; 60g pomegranate; 3 heaped tbsp red/tomato pesto (vegan); 3 handfuls fresh salad leaves, to serve; 3 tbsp mixed seeds, to serve

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This vibrant and delicious Red Pesto Roasted Vegetable Bean and Grain Salad is made with wholefood, high fibre and high protein ingredients and is great for meal prep and lunchboxes.

I love a good meal prep salad that doubles up as lunch the next day and this is one sala di have been making on repeat. I make this for friends when they come over, as I can have all the prep done before they arrive and simply toss it together and serve alongside some fresh salad, hummus and breads for a vibrant and healthy lunch while we catch up. It’s got so many goodies in it, from roasted veggies to healthy fats in the dressing to lots of grains, beans and pulses and fresh herbs, too. The key flavours are the red pesto as well as the smoked roasted veg, which creates the most delicious and effortless meal.

Bowls of Red Pesto Roasted Vegetable Bean and Grain Salad — Red Pesto Roasted Vegetable Bean and Grain Salad

Why will I love this recipe?

This recipe is delicious

Fresh, vibrant, colourful and nourishing
Rich, wholesome and comforting
Made with plant-based ingredients
Loaded with plant points
- About 20 different plant points in here!
Uses a mixed grain pouch of 5 different wholegrains
With mixed beans for even more diversity
Roasted veggies for vitamins and minerals
High in fibre
Lots of protein
Mediterranean flavours with pesto and herbs
Naturally egg-free, dairy-free and vegan
Easily gluten-free
Naturally nut-free (check your pesto!)
Easy to make with minimal hands-on time
Great for meal prep
Delicious lunch or light diner
Leftovers tastes even better the next day
Everyone will love it
Use whatever veggies you have in your fridge/cupboard

If you already love the sound of this salad, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A bowl of Red Pesto Roasted Vegetable Bean and Grain Salad — Red Pesto Roasted Vegetable Bean and Grain Salad

Close up of Red Pesto Roasted Vegetable Bean and Grain Salad — Red Pesto Roasted Vegetable Bean and Grain Salad

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the roasted vegetables:

Courgette: chopped into chunks.
Corn on the cob: just the corn (or use a tin of corn, patted dry).
Red or orange pepper: chopped up.
Red onion: in chunks.
Spices: sweet smoked paprika and mixed herbs for a lovely smokey Mediterranean flavour.
Olive oil: or your preferred oil for cooking.
Salt and pepper: for flavour.

Bowl of Red Pesto Roasted Vegetable Bean and Grain Salad — Red Pesto Roasted Vegetable Bean and Grain Salad

As for the salad:

Mixed grains: this is a 5-grain mix from Merchant Gourmet of wheatberries, red rice, freekeh, black barley, and quinoa and is ready to eat from the pouch. You can use other grains, too.
Mixed beans: this is a delicious mix of butterbeans, cannellini beans, borlotti beans, red kidney beans and black beans from Merchant Gourmet which is so good. You can use other beans and mixes, too.
Cherry tomatoes: chopped small to add some freshness.
Fresh herbs: like parsley or mint.
Pomegranate: for freshness.
Red tomato pesto: I use a homemade red sun-dried tomato pesto but there are some great vegan ones in the shops, too. I like Sacla’, as an example in the UK.
Fresh salad leaves: your favourite salad bag or some massaged kale.
Mixed seeds: to add more diversity and some crunch on top.

I also love to serve this alongside some fresh bread, hummus and other dips, too, along with some kimchi or pickles.

Is this gluten-free and nut-free?

This is easily gluten-free as long as you use grains that are GF (e.g. rice, quinoa, buckwheat) and this is nut-free as long as your pesto does not contain nuts.

How do I make this?

This is ready to go in a few steps:

Add all of the veggies to a large baking tray: and toss with the herbs, spices and olive oil.
Roast for 20 minutes: until tender.
Add the salad ingredients to a large bowl: with the roasted veggies.
Spoon in the pesto and toss well: to evenly coat it all.
Serve alongside some fresh salad and top with mixed herbs: and anything else you like.
Or store in your favourite glass tupperware: for lunch tomorrow.

How long will it last?

This will keep for 2-3 days in the fridge in a sealed container.

A bowl of Red Pesto Roasted Vegetable Bean and Grain Salad with forks — Red Pesto Roasted Vegetable Bean and Grain Salad

What other recipes can I try?

For more meal prep salads and ideas: