Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette
In the realm of vibrant salads, the Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette stands out as a delightful medley that not only nourishes the body but also tantalizes the taste buds with its rich textures and flavors. This salad features an exquisite blend of tender vegetables, earthy walnuts, and a zesty vinaigrette, making it an ideal accompaniment to a variety of dishes or a satisfying light meal on its own.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Zucchini | 1 cup, sliced |
| Carrot (Gajjar) | 1 cup, cut into 1/2 inch sticks |
| Red Bell Pepper (Capsicum) | 1 cup, cut into 1/2 inch sticks |
| Walnuts | 1/4 cup, roughly chopped |
| Extra Virgin Olive Oil | 2 tablespoons |
| Red Wine Vinaigrette | 1 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Carbohydrates | 12g |
| Dietary Fiber | 3g |
| Sugars | 3g |
| Total Fat | 15g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 150mg |
Preparation Time
| Activity | Duration (minutes) |
|---|---|
| Prep Time | 10 |
| Cook Time | 15 |
| Total Time | 25 |
Instructions
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Sauté the Bell Pepper: Begin by heating 1 tablespoon of extra virgin olive oil in a medium-sized pan over medium heat. Once the oil is hot, add the sliced red bell pepper (capsicum) and sauté for approximately 5 minutes, or until the peppers are softened and have developed a nice brown color. Once cooked, transfer the sautéed bell peppers to a medium-sized bowl.
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Cook the Zucchini: In the same pan, add another tablespoon of extra virgin olive oil if needed, and introduce the sliced zucchini. Cook the zucchini until it is softened and light brown, taking care not to overcrowd the pan—feel free to cook in batches if necessary. Once done, add the cooked zucchini to the bowl with the bell peppers.
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Prepare the Carrots: In the same pan, add the carrot sticks and sauté until they are tender, which should take about 5 minutes. Once the carrots are soft, transfer them to the bowl with the zucchini and bell pepper mixture.
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Make the Dressing: In a separate bowl, whisk together the red wine vinaigrette, salt, and black pepper powder. Ensure all ingredients are well combined for a harmonious dressing.
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Combine the Salad: Pour the prepared dressing over the sautéed vegetables in the bowl and toss everything together until well coated. Check the seasoning and adjust salt and pepper as needed.
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Add Walnuts: Finally, add the roughly chopped walnuts to the salad and give it another gentle toss to incorporate them throughout the salad.
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Serve: The Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette is now ready to serve. It pairs beautifully with Vegetable Au Gratin with Cauliflower, Carrots, and Beans, as well as Whole Wheat Rosemary Focaccia Bread, making it a splendid choice for a weekend meal or a refreshing side dish.
Enjoy Your Salad!
This vibrant salad not only delivers a burst of colors and flavors but also provides a nutritious boost to your dining experience, perfect for any occasion. Whether served at a family gathering or enjoyed as a personal treat, this Roasted Walnut Zucchini Carrot Salad is sure to impress. Happy cooking!
