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

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

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

Reviews

  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!
RedCipes