Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe
Elevate your dining experience with the Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette — a vibrant medley of roasted vegetables tossed in a tangy vinaigrette and garnished with crunchy walnuts. This versatile side dish is perfect for pairing with hearty mains or light lunches. Its colorful presentation and rich flavors will brighten up any meal, making it a delight for vegetarians and veggie lovers alike.
Recipe Overview
| Cuisine | Continental |
|---|---|
| Course | Side Dish |
| Diet | Vegetarian |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
Ingredients
Main Salad Components
| Ingredient | Quantity |
|---|---|
| Green zucchini | 1 cup, sliced |
| Carrot (Gajjar) | 1 cup, cut into ½-inch thin sticks |
| Red bell pepper (Capsicum) | 1 cup, cut into ½-inch sticks |
| Walnuts | ¼ cup, roughly chopped |
| Extra Virgin Olive Oil | 1 tablespoon |
For the Dressing
| Ingredient | Quantity |
|---|---|
| Red Wine Vinaigrette | 1 teaspoon |
| Extra Virgin Olive Oil | 1 teaspoon |
| Black pepper powder | ½ teaspoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 10 g |
| Fats | 14 g |
| Fiber | 3 g |
Step-by-Step Instructions
-
Prepare the Vegetables
- Heat a non-stick pan over medium heat and add 1 tablespoon of olive oil.
- Start by sautéing the red bell pepper (capsicum). Cook for approximately 5 minutes, stirring occasionally, until the edges soften and develop a golden-brown color. Transfer to a medium-sized mixing bowl.
- Using the same pan, add the zucchini slices in a single layer. Avoid overcrowding to ensure even browning. Cook for about 4-5 minutes, turning occasionally, until light brown and tender. Add to the bowl with the bell pepper.
- Lastly, sauté the carrot sticks for 5 minutes until softened but still slightly crunchy. Transfer them to the bowl with the other roasted vegetables.
-
-
Prepare the Dressing
- In a small mixing bowl, combine 1 teaspoon red wine vinaigrette, 1 teaspoon olive oil, ½ teaspoon black pepper powder, and salt to taste. Whisk until smooth and emulsified.
-
Assemble the Salad
- Pour the prepared dressing over the roasted vegetables in the mixing bowl. Toss gently to coat the vegetables evenly.
- Taste and adjust the seasoning with additional salt or pepper if needed.
-
Add the Crunch
- Sprinkle the chopped walnuts over the dressed salad and toss lightly for an extra layer of texture and nutty flavor.
-
Serve and Enjoy
- Serve this vibrant Roasted Walnut Zucchini Carrot Salad as a side dish alongside Vegetable Au Gratin with Cauliflower Carrots and Beans or pair it with warm Whole Wheat Rosemary Focaccia Bread for a cozy weekend meal.
Tips for Success
- Batch Cooking: If your pan is small, cook the zucchini and carrots in batches to prevent overcrowding and ensure they roast evenly.
- Nut Substitutes: Replace walnuts with pecans, almonds, or sunflower seeds for a different flavor profile or to accommodate allergies.
- Make it a Meal: Turn this side dish into a complete meal by adding grilled tofu, paneer, or chickpeas.
This salad strikes the perfect balance between hearty and refreshing, making it an irresistible addition to any table. Explore more such delectable recipes at Love With Recipes!
