Roasted Peppers and Spinach Salad with Pesto Vinaigrette
Bursting with vibrant colors and bold flavors, this Roasted Peppers and Spinach Salad with Pesto Vinaigrette is a fresh and satisfying addition to your table. Sweet roasted red and yellow bell peppers, tender baby spinach, and juicy cherry tomatoes are elevated by a rich homemade pesto vinaigrette, delicately balanced with a hint of lemon and honey. Finished with toasted pine nuts and a sprinkling of shredded Parmesan, this salad offers the perfect combination of smoky, tangy, and nutty flavors in every bite. Easy to prepare in under 40 minutes, it’s an ideal recipe for a light lunch or a flavorful side dish. Perfect for those seeking a healthy yet indulgent option, this salad is a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 2 Red bell pepper
- 2 Yellow bell pepper
- 6 cups Baby spinach
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Basil pesto (store-bought or homemade)
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 1.5 cups Cherry tomatoes
- 0.25 cups Toasted pine nuts
- 0.25 cups Shredded parmesan cheese
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
Wash and dry the bell peppers. Cut them in half lengthwise, removing seeds and stems. Place the peppers cut-side down on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the peppers and sprinkle with a pinch of salt. Roast in the oven for 20 minutes, or until the skins are charred and blistered.
While the peppers are roasting, prepare the pesto vinaigrette. In a small bowl, whisk together the basil pesto, 2 tablespoons of olive oil, lemon juice, honey, 1/2 teaspoon of salt, and black pepper until well combined. Set aside.
Once the peppers are roasted, remove them from the oven and place them in a heat-safe bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for 10 minutes. This helps loosen the skins.
While the peppers are cooling, wash and dry the spinach, and place it in a large salad bowl.
After the peppers have steamed, peel away the charred skins and slice the peppers into thin strips. Add the roasted pepper strips to the salad bowl with the spinach.
Halve the cherry tomatoes and add them to the salad along with the toasted pine nuts and shredded parmesan cheese.
Drizzle the pesto vinaigrette over the salad and toss gently to combine. Taste and adjust with additional salt or pepper if needed.
Serve immediately as a fresh and delicious side or main dish.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 22.1 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2059 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
