Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe
Description:
The Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette is a fresh, vibrant, and healthy dish, perfect for any occasion. With its roasted vegetables and crunchy walnuts, this salad is a delightful combination of flavors and textures. Zucchini, red bell pepper (capsicum), and carrots are pan-roasted to perfection and then tossed in a tangy red wine vinaigrette dressing, making it a satisfying side dish for your meals.
Cuisine: Continental
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Green Zucchini | 1 cup, sliced |
| Carrot (Gajjar) | 1 cup, cut into 1/2 inch thin sticks |
| Red Bell Pepper (Capsicum) | 1 cup, cut into 1/2 inch sticks |
| Walnuts | 1/4 cup, roughly chopped |
| Extra Virgin Olive Oil | 1 tablespoon |
| For the Dressing | |
| Red Wine Vinaigrette | 1 teaspoon |
| Extra Virgin Olive Oil | 1 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Instructions:
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Roasting the Vegetables:
Begin by heating 1 tablespoon of Extra Virgin Olive Oil in a pan over medium heat. Add the red bell pepper (capsicum) and sauté it until the peppers are softened and browned on all sides, which should take about 5 minutes. Transfer the cooked capsicum into a medium-sized bowl. -
Cooking Zucchini:
In the same pan, add the green zucchini slices. Cook until the zucchini softens and turns light brown in color. It’s important to avoid overcrowding the pan—if necessary, cook the zucchini in batches. Once cooked, transfer the zucchini to the bowl with the capsicum. -
Cooking the Carrots:
Next, add the carrot sticks into the same pan and sauté them until they are soft, which should take another 5 minutes. Afterward, transfer the cooked carrots into the bowl with the zucchini and capsicum. -
Making the Dressing:
In a small bowl, combine 1 teaspoon of red wine vinaigrette, 1 teaspoon of extra virgin olive oil, 1/2 teaspoon of black pepper powder, and salt to taste. Stir well to ensure all the ingredients are fully combined. -
Tossing the Salad:
Pour the dressing over the roasted vegetables (zucchini, capsicum, and carrots) in the bowl. Toss everything together gently to ensure the dressing evenly coats the vegetables. -
Adding Walnuts:
Finally, add the roughly chopped walnuts to the salad and toss again to incorporate them into the mixture. -
Serving:
Serve the Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette as a side dish along with hearty mains such as Vegetable Au Gratin with Cauliflower, Carrots, and Beans and Whole Wheat Rosemary Focaccia Bread for a delightful weekend meal.
Allergen Information:
- Walnuts: This dish contains nuts, so individuals with nut allergies should avoid consuming it.
- Olive Oil: Suitable for individuals with a sensitivity to dairy or those following a vegan or dairy-free diet.
Dietary Preferences:
- Vegetarian: The recipe is completely vegetarian, making it suitable for those following a plant-based or vegetarian diet.
- Nut-Free Option: To make this dish nut-free, simply omit the walnuts or substitute with a seed-based alternative like sunflower seeds.
Advice:
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Pan Roasting Tips: When pan-roasting vegetables like zucchini and carrots, it’s important not to overcrowd the pan to ensure they cook evenly and brown nicely. Cooking them in batches may take a little extra time, but the result is worth it for the best texture and flavor.
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Customization: Feel free to experiment with other vegetables, such as eggplant or mushrooms, depending on what’s in season or your personal preference. The vinaigrette can also be adjusted with different types of vinegar, such as balsamic or apple cider vinegar, for varying flavor profiles.
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Make Ahead: This salad is best served fresh, but it can also be prepared ahead of time. Just be sure to add the walnuts right before serving to maintain their crunch. Refrigerate the salad and dressing separately, then toss them together when ready to serve.
Conclusion:
The Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette is a simple yet flavorful side dish that brings a burst of color to your plate. The roasted vegetables blend beautifully with the tangy dressing, while the walnuts provide an irresistible crunch. Perfect for any meal, this recipe can be enjoyed year-round, offering both versatility and nutritional benefits in every bite. Whether you’re preparing it for a weeknight dinner or a special gathering, this salad is sure to impress your guests and become a favorite in your kitchen.
