Prep 10m Cook 45m Additional - Ready In 55m
Servings 4 servings Calories 389.2

This recipe, which appeared in Allrecipes magazine’s Dec/Jan 2020 issue, comes from Ellie’s new cookbook, “Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet.” Potatoes, zucchini, and dressing can be made up to 3 days ahead and chilled in separate airtight containers.

Recipe Ingredients

  • ¼ cup pine nuts
  • 1 ¼ pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 4 cloves garlic, unpeeled
  • ¼ cup olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground black pepper, divided
  • 2 zucchini, quartered and cut into 1-inch slices
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 tablespoon balsamic vinegar
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 3 cups baby arugula
  • 1 cup grape tomatoes, halved

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
  3. 3 Put potatoes and garlic on the sheet pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 20 minutes. Add zucchini and rosemary, toss, then continue roasting until vegetables are tender and browned, about 20 minutes. Let cool.
  4. 4 Squeeze roasted garlic out of its skin into a small bowl, mashing it slightly with a fork. Add remaining 2 tablespoons oil, balsamic vinegar, and remaining 1/4 teaspoon each salt and pepper; whisk to combine.
  5. 5 Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.

Nutrition Facts

  • Calories 389.2
  • Carbohydrate 47.3 g
  • Fat 18.7 g
  • Fiber 8.2 g
  • Protein 10.7 g
  • Saturated Fat 2.6 g
  • Sodium 678.2 mg
  • Sugar 2.2 g

Chef's Notes

A half teaspoon dried rosemary can substitute for the fresh; This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie Krieger


  1. Very good flavors. I did not change anything.
  2. This was a lot of work for a salad. Took more time than stated with all that cutting and roasting. I did also roast the beans for 5 min. then stirred it, then roasted another 4 min. I figured everything else was roasted, why not? My two foodie teens loved it. My husband not so - Read more ...
  3. I used baby spinach instead of arugula, sweet potatoes instead of Yukon Golds, and toasted slivered almonds instead of pine nuts, because that's what I had on hand. I wasn't sure I'd like the dressing, so I served it on the side. I'm giving this four stars only because we really didn't like the dressing - Read more ...
  4. Super yummy! I used 5 cloves of garlic instead of 4 and sweet potato instead of gold. This will go into my weekly rotation!
  5. My husband and I both did not like this at all.
  6. I made this exactly as written except I didn t use the Pine nuts. I will make this again and again! Very tasty and easy to make also very filling. Thank you for this recipe Chef Ellie!
  7. Easy, delicious, healthy! I like walnuts more than pine nuts - they tasted great as well. This recipe makes a VERY large bowl. And such an easy clean up!

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more