Description
A vibrant and earthy salad featuring roasted zucchini, bell peppers, red onions, and cherry tomatoes tossed with fresh greens and a zesty balsamic-Dijon dressing. Perfect for any season, it’s a deliciously satisfying and lightweight dish that balances roasted sweetness with refreshing tang.
Ingredients
1 medium zucchini, sliced into half-moons
1 red bell pepper, cut into strips
1 red onion, cut into wedges
1 pint cherry tomatoes
1 handful of arugula (or substitute with baby spinach)
1 tablespoon olive oil
Salt and cracked black pepper, to taste
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons extra virgin olive oil
Freshly chopped herbs (e.g., parsley or basil), for garnish
Instructions
Preheat the oven to 425°F (220°C)
Toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and cracked black pepper in a large bowl
Arrange the vegetables in a single layer on a baking sheet
Roast for 25 minutes, or until tender and slightly caramelized around the edges
While the vegetables roast, prepare the dressing by whisking balsamic vinegar, Dijon mustard, honey, and extra virgin olive oil in a small bowl
When the vegetables are done, let them cool slightly and then transfer to a large serving bowl
Toss with the arugula and pour the dressing over the top
Mix gently to combine and adjust seasoning to taste
Sprinkle with chopped herbs before serving
Notes
For a protein-packed variation, add 1 cup of cooked chickpeas or grilled tofu.
This salad is best served fresh but can be stored in an airtight container in the fridge for up to 2 days.
The recipe is easy to scale by doubling the quantities and adjusting the roasting time if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg