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Warm butter bean and pesto salad

Warm butter bean and pesto salad


This gluten free dish with butter beans and creamy pesto dressing makes a great packed lunch.

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    2993kj 720kcal
  • Fat
    High 67%
  • Saturates
    Low 29%
  • Sugar
    Low 20%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 49g


  • 1 small butternut squash, peeled and cut into wedges
  • 1 small red onion, cut into thick wedges
  • 2 tbsp Co-op olive oil
  • ½ x 190g jar Co-op Italian green pesto
  • ½ x 160g bag Co-op sliced curly kale
  • 3 tbsp Co-op 0% fat
  • Greek style natural yogurt
  • 400g can Co-op butter beans, drained and rinsed
  • 25g pecan nuts, toasted


  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Toss the squash and onion in 1½ tbsp of the oil, 1 tbsp of the pesto and seasoning. Roast for 30 mins until beginning to soften. Add the kale and roast for 10 mins more.
  2. Meanwhile, mix the remaining pesto with the yogurt to make a dressing.
  3. Heat the rest of the oil in a frying pan, and fry the butter beans until they begin to pop and blister. Transfer to a large bowl. Add the roasted veg and pecans to the pan and toss together. Transfer the salad to a serving dish and drizzle over the dressing. Serve immediately.