How to Make a Zesty Roasted Red Pepper and Walnut Salad

Simple Summary

This vibrant Roasted Red Pepper and Walnut Salad combines sweet, smoky peppers with crunchy walnuts in a Mediterranean-inspired dish that's both nutritious and bursting with flavor.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 large red bell peppers
• 1 cup walnuts, roughly chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon honey
• 1/2 teaspoon ground cumin
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, torn
• Salt and freshly ground black pepper to taste
• 2 ounces crumbled feta cheese (optional)

Instructions

1. Preheat the oven to 450°F (230°C).

2. Place whole red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered all over.

3. Remove peppers from the oven and place them in a bowl. Cover with plastic wrap and let steam for 10 minutes.

4. While the peppers are steaming, spread the chopped walnuts on a baking sheet and toast in the oven for 5-7 minutes, until fragrant and lightly golden. Watch carefully to prevent burning.

5. Peel the skin off the peppers, remove the seeds and stems, and slice the flesh into 1-inch wide strips.

6. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, honey, and cumin to make the dressing.

7. In a large serving bowl, combine the roasted pepper strips, toasted walnuts, chopped parsley, and torn mint leaves.

8. Pour the dressing over the salad and toss gently to combine. Season with salt and pepper to taste.

9. If using, sprinkle crumbled feta cheese over the top just before serving.

10. Let the salad sit for 10-15 minutes at room temperature to allow the flavors to meld before serving.

Chef's Notes

• For a smoky flavor, you can char the peppers on a gas stovetop or grill instead of roasting in the oven.
• To make this salad vegan, omit the feta cheese and replace honey with maple syrup in the dressing.
• The salad can be prepared up to a day in advance; add the herbs and cheese just before serving.
• For added crunch, try incorporating some toasted pine nuts or pumpkin seeds.
• Leftover salad will keep in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (without feta): Approximately 300 calories. This salad is rich in vitamin C from the red peppers, heart-healthy fats from the walnuts and olive oil, and antioxidants from the fresh herbs. It's also a good source of fiber and plant-based protein.

Serving Suggestions

Serve this vibrant salad as a light lunch with crusty whole grain bread, or as a side dish alongside grilled chicken or fish. It pairs beautifully with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir. For a complete Mediterranean-inspired meal, serve alongside hummus, pita bread, and grilled vegetables. Garnish with additional fresh herbs and a drizzle of high-quality olive oil for an elegant presentation.