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Dairy
Easy
6 Servings
Allergens 
50 m
Diets
The crunchy pesto chips make this already flavorful salad even more inviting.
1 large sweet potato, peeled and cut in large cubes
1 bag green beans, cut in half if long
1–2 boxes baby bella mushrooms, halved if large
Gefen Olive Oil, to drizzle
garlic powder, to taste
salt, to taste
black pepper, to taste
1 store-bought Tuscanini Pizza Crust
1 cup Tuscanini Pesto
1 bag spring mix salad
1 cup green French lentils, cooked according to package instructions
1 cup candied pecans
Tuscanini Parmesan cheese, shaved
4 tablespoons Gefen Olive Oil
4 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons maple syrup or honey
4 teaspoons Dijon mustard
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
salt, to taste
black pepper, to taste
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper (you’ll be roasting the vegetables separately; reline the baking sheets as needed).
Spread the sweet potatoes in a single layer. Drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for about 30 minutes, until soft and golden.
Spread the green beans in a single layer. Drizzle with oil, sprinkle with salt, and toss to coat. Roast for about 15 minutes until soft and just beginning to crisp.
Spread the mushrooms in a single layer. Drizzle with olive oil, sprinkle with garlic powder, and toss to coat. Roast for about 10 minutes, until tender.
Place the pizza crust on a baking sheet, spread the pesto over it, and bake according to package instructions. Remove and slice into chips.
In a jar, combine the olive oil, balsamic vinegar, maple syrup, mustard, garlic, salt, and pepper. Shake until well blended and refrigerate until ready to serve.
Place the pesto chips on the bottom of the bowl or platter, top with spring mix, lentils, and the roasted sweet potatoes, green beans, and mushrooms. Drizzle with vinaigrette and top with pecans and Parmesan.
Photography by Heather Winters
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