Vegan Ricotta & Sun-Dried Tomato Pesto Salad

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Large white serving platter loaded with our recipe for Green Salad with Almond Ricotta, Vibrant Pesto, and Sun-Dried Tomatoes

I know that summer is over and all (at least on this side of the planet), but can we please pretend like the sun is out and we’re in tank tops, riding bikes to get ice cream? Or at least can we keep making pretty salads for lunch? I can settle for the latter if you throw in a fireplace (’cause dang, it’s cold outside).


Food processor with pesto ingredients for our Green Salad with Almond Ricotta, Vibrant Pesto, and Sun-Dried Tomatoes

This salad was inspired by a sandwich I had when we were in Iceland. I found a juice shop (Jo & The Juice!) that served up sandwiches on GF bread with a pesto-y dressing, fresh tomatoes, and ripe avocado. Swoon.

I had intentions of making a similar sandwich as the recipe. But, honestly, I need more greens (and less bread) in my life right now, so salad it was. (However, this would be bomb with avocado on toasted sourdough instead of greens.)

Using a spoon to drizzle Vibrant Pesto over salad with almond ricotta and sun-dried tomatoes

This recipe requires less than 30 minutes to throw together even with the Easy Vegan Pesto dressing* and Whipped Almond Ricotta*.

The only other elements are cooked chickpeas and pine nuts for some plant-based fiber and protein and sun-dried tomatoes* for texture and depth of flavor. You could also throw in some avocado, but I didn’t find it necessary. And for more carbs (#carblife), toss in some cooked gluten-free pasta (like this Pea Pesto Pasta Salad!).

*Note: You can learn about the origins of pesto here, ricotta here, and sun-dried tomatoes here.

I hope you all love this easy, bright-and-cheery salad. It’s versatile, flavorful, satisfying, and the perfect lunch or light dinner.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Close up shot showing our delicious vegan Green Salad with Almond Ricotta, Vibrant Pesto, and Sun-Dried Tomatoes

Pesto & Sun-Dried Tomato Green Salad

Quick and easy salad with mixed greens, almond ricotta, sun-dried tomatoes, pine nuts, chickpeas, and pesto dressing! A 30-minute plant-based meal!
Author Minimalist Baker
Platter of our Pesto Salad with Sun-Dried Tomatoes and Almond Ricotta
5 from 2 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 3
Course Entrée, Salad, Side
Cuisine Gluten-Free, Grain-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days



  • 3/4 cup Whipped Almond Ricotta
  • 1/2 cup sun-dried tomatoes (I buy Trader Joe’s brand – otherwise, buy packed in oil, then loosely pat dry and chop)
  • 1/2 cup pine nuts
  • 1/2 cup cooked chickpeas


  • 1/2 cup Easy Vegan Pesto
  • 3 Tbsp lemon juice (~1 lemon as recipe is written) (optional)


  • 5-6 cups mixed greens or spinach (organic when possible)


  • Start by preparing Whipped Almond Ricotta (follow link for instructions). Then set in refrigerator until serving.
  • Next prepare Easy Vegan Pesto dressing (follow link for instructions). Then cover and set in refrigerator until serving.
  • To plate, arrange greens on a serving platter (or bowl) and top with sun-dried tomatoes, pine nuts, and cooked chickpeas. Dollop on spoonfuls of almond ricotta and drizzle with vegan pesto. You can also squeeze with fresh lemon juice (optional) for extra flavor and moisture.
  • Best when fresh. Store leftovers separately (undressed) up to 3 days in the refrigerator.


*Nutrition information is a rough estimate calculated with all of the ingredients included (1/2 cup pesto dressing, 3/4 cup almond ricotta).

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 473 Carbohydrates: 26.2 g Protein: 16.4 g Fat: 37.3 g Saturated Fat: 4.3 g Polyunsaturated Fat: 23.5 g Monounsaturated Fat: 28.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1274 mg Potassium: 2505 mg Fiber: 11.1 g Sugar: 8.4 g Vitamin A: 1987 IU Vitamin C: 54 mg Calcium: 445 mg Iron: 13.7 mg

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My Rating:

  1. Barb says

    I made this as part of our NYE dinner. First course were your stuffed mushrooms!! This salad is one of the best things I’ve ever eaten. I made your ricotta and splurged and bought pine nuts. So many delightful tastes and textures. Even the carnivore liked it (I could not call it vegan ricotta otherwise he would have scoffed. Lol) Love your recipes. They don’t require exotic ingredients and they are always easy to follow. Thank you!!

  2. Heather says

    Wanting to serve this dish for 8-10
    Adults next weekend. :) It’s a big spread for me, and mixed vegan/veg/meat eaters. To save on $ & time, do I buy dairy based ricotta and try that? I’m not so versed in ricotta. Or would you suggest a different cheese?


    WOW! I’ve been following your blog for 3 years, always in amazement of your creative ability with plant based foods but this ricotta just took it to the next level!!!!! Brought it to a dinner party and everyone was smearing it on bread, eating it with apples and licking the spoon. And the salad as a whole was heavenly. THANK YOU <3

  4. Lizzie says

    I loved loved loved the recipe! Only note, you might want to include toasting the pine nuts in the directions. I lucked out and my chef girlfriend let me know i needed to do this.

  5. Susan Pantle says

    Wow, that looks awesome. On another note, I served your Mediterranean Baked Sweet Potatoes for a dinner party Friday & your uncle, who is hard to get vegetables down had seconds & leftovers the next day! My guest loved them also!

  6. What Mum Loves says

    I was scrolling down the bloglovin page, and suddenly the words ‘vegan ricotta’ made my heart beat faster! I had to check out this delicious dish xx