Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe
Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe is a tasty and easy salad full of nutrition. Addition of walnuts add extra crunch, healthy fats, fiber, vitamins and minerals to the salad. Make this Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette as a healthy side to any continental meal.
Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette is a simple and healthy salad. Zucchini, capsicum and carrots are all pan roasted and then tossed in a red wine vinaigrette and chopped walnuts are added on the top.
This Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette tastes great warm or cold. As most of these ingredients are available throughout the year you can make it all year round.
Serve Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette as a side along with Vegetable Au Gratin with Cauliflower Carrots and Beans and Whole Wheat Rosemary Focaccia Bread for a weekend meal.
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10 M
15 M
25 M
4 Servings
Ingredients
- 1 cup Green zucchini , sliced
- 1 cup Carrot (Gajjar) , cut into 1/2 inch thin sticks
- 1 cup Red Bell pepper (Capsicum) , cut into 1/2 inch sticks
- 1/4 cup Walnuts , roughly chopped
- 1 tablespoon Extra Virgin Olive Oil For the dressing
- 1 teaspoon Red Wine Vinaigrette
- 1 teaspoon Extra Virgin Olive Oil
- 1/2 teaspoon Black pepper powder
- Salt , to taste
How to make Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe
To begin making Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe first heat oil in a pan on medium heat.
Add capsicum and saute and cook till the capsicum are softened and browned on all sides. This will take about 5 minutes. Transfer to a medium sized bowl.
To the same pan add the zucchini and cook until softened and light brown in colour. Make sure that you do not crowd the pan. If you want you can cook zucchini in batches. Add the cooked zucchini to the bowl along with capsicum.
At last in the same pan add the carrots and cook until soft for about 5 minutes. Remove the carrots into the bowl with the zucchini and capsicum.
Next make the dressing. Take a bowl and olive oil, red wine vinaigrette, salt and pepper. Stir to combine all the ingredients. Add the dressing to the roasted zucchini. carrots and capsicum. Toss well. Check the seasoning.
Now add the Chopped walnuts and toss the salad again.
Serve Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette as a side along with Vegetable Au Gratin with Cauliflower Carrots and Beans and Whole Wheat Rosemary Focaccia Bread for a weekend meal.
