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BLT Pesto Salad Recipe | Elizabeth Finch Wellness

Pesto BLT Salad (Gluten-Free, Dairy-Free)

Elizabeth Finch
There's really not much that can make the flavors of a BLT taste better than they already do. Unless you add roasted sweet potatoes and a drizzle of pesto to the mix, which is exactly what I did for this pesto BLT salad recipe.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course, Salad
Cuisine American
Servings 2
Calories 427 kcal

Equipment

  • Parchment paper

Ingredients
  

  • 1 medium sweet potato, cut into 3/4-inch cubes
  • 4 pieces bacon
  • 4 cups romaine lettuce, chopped
  • 1/2 cup green onion, sliced
  • 1 cup cherry tomatos, quartered
  • 1 medium ripe avocado, diced
  • 3 tablespoons store bought dairy-free pesto (I use Trader Joe's vegan kale, cashew & basil pesto)
  • 1/4 teaspoon black pepper

Instructions
 

  • Start by roasting the sweet potato. Preheat the oven to 400 degrees. Cover a large baking sheet with parchment paper and place the sweet potato cubes onto the baking sheet. Roast the sweet potatoes for 15 minutes, then shake them around with a wooden spoon so that they roast evenly. Roast for 10 minutes longer and remove from the oven to cool.
  • In a large bowl, mix the lettuce, onions, tomatoes, avocado, pesto and black pepper. Fold in the sweet potatoes and the bacon, and adjust the seasonings.
  • Divide the salad evenly among two plates and serve.