This savory, vibrant salad brings together the earthy flavors of roasted asparagus and fresh yellow peppers. The hearty crunch of toasted almonds, the tangy bite of Dijon mustard, and the mildly sweet, aromatic presence of red onion. This verdant dish is coated in a zesty olive oil dressing, making it a must-try for any salad lover!
While most of the ingredients are commonly found in a household kitchen, do remember to check for Dijon mustard and salad seasoning mix. These are crucial for the flavor of the salad. The vibrant yellow bell peppers and fresh asparagus are the stars of this recipe, and can be found in the produce section of the supermarket.
Ingredients for Roasted Asparagus and Yellow Pepper Salad
Asparagus: A nutrient-packed vegetable that gets delightfully tender when roasted.
Yellow bell peppers: They add a beautiful color and sweet, slightly bitter flavor to the salad.
Olive oil: Used for roasting the vegetables and also in the dressing. It adds a rich, smooth texture.
Red onion: Provides a sharp flavor that complements the other ingredients.
Almond: Toasted for a crunchy contrast to the soft roasted vegetables.
Parmesan cheese: Adds a salty, umami flavor to the salad.
Dijon mustard: Gives the dressing a tangy kick.
Garlic: Enhances the savory notes of the salad.
Lime juice: Freshens up the salad with its citrusy tang.
Sugar: Balances out the acidity in the dressing.
Hot sauce: Adds a bit of heat to the dressing for a spicy kick.
Salad seasoning mix: A blend of herbs and spices to enhance the overall flavor of the salad.
One reader, Dita Willis says:
This roasted asparagus and yellow pepper salad recipe is a game-changer! The flavors are so vibrant and the combination of asparagus and yellow pepper is divine. The dressing is the perfect finishing touch. It's a refreshing and healthy dish that's become a staple in my kitchen. Highly recommended!
Techniques Required for Making Roasted Asparagus and Yellow Pepper Salad
Roasting the asparagus and bell peppers: This involves arranging the asparagus spears and bell peppers in a single layer on a baking sheet, drizzling or misting them with olive oil, and roasting them in a preheated oven at 400°F (200°C) for 8 to 10 minutes until tender, turning occasionally to prevent burning.
Making the dressing: This involves mixing olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning in a bowl to create a flavorful dressing for the salad.
Tossing the salad: After roasting the vegetables and preparing the dressing, the salad ingredients, including the roasted asparagus, bell peppers, onion, almond slices, and Parmesan cheese, are tossed together in a bowl before adding the prepared dressing and tossing to coat evenly.
How To Make Roasted Asparagus and Yellow Pepper Salad
Take a break from your usual starters and instead, try this roasted asparagus salad with bell peppers drizzled with an olive oil mustard dressing.
Serves:
Ingredients
- 1½lbsfresh asparagus,trimmed and cut into thirds
- 2medium yellow bell peppers,seeded and diced
- ¼cupolive oil
- 1large red onion,cut into strips
- ¼cuptoasted almond,slices
- ½cupparmesan cheese,grated
- ½cupolive oil
- 3tbspdijon mustard
- 3garlic cloves,minced
- 2tsplime juice
- 2tspsugar
- 1tsphot sauce
- salad seasoning mix,to taste
Instructions
-
Preheat oven to 400 degrees F. Arrange the asparagus spears and bell peppers in a single layer on the baking sheet and drizzle or mist with ¼ cup of olive oil.
-
Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
-
In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
-
In a separate bowl, mix the ½ cup of olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.
Nutrition
- Calories: 293.88kcal
- Fat: 25.48g
- Saturated Fat: 4.63g
- Trans Fat: 0.00g
- Monounsaturated Fat: 17.05g
- Polyunsaturated Fat: 2.88g
- Carbohydrates: 12.35g
- Fiber: 3.48g
- Sugar: 3.85g
- Protein: 7.25g
- Cholesterol: 6.32mg
- Sodium: 233.86mg
- Calcium: 176.92mg
- Potassium: 366.28mg
- Iron: 3.23mg
- Vitamin A: 59.13µg
- Vitamin C: 92.90mg
Technique Tip for Perfecting Roasted Asparagus and Yellow Pepper Salad
When roasting the asparagus and yellow bell peppers, it's important to keep an eye on them as they can easily become overcooked and lose their crunch. The goal is to achieve a tender yet crisp texture. Also, tossing the vegetables in olive oil before roasting helps them to cook evenly and adds a rich flavor. For the dressing, whisking the ingredients together until emulsified will ensure a smooth and well-blended dressing that evenly coats the salad. Lastly, adding the dressing just before serving will prevent the salad from becoming soggy.
Time-Saving Tips for Preparing This Salad Recipe
Prep ahead: Wash and trim the asparagus and bell peppers the night before to save time on the day of cooking.
Multi-task: While the asparagus and bell peppers are roasting, use that time to prepare the dressing and other salad ingredients.
Use kitchen tools: Utilize a mandoline slicer to quickly and uniformly slice the red onion and a garlic press to mince the garlic for the dressing.
Organize ingredients: Lay out all the ingredients and equipment needed for the recipe before starting to streamline the cooking process.
Delegate: Enlist the help of a friend or family member to assist with tasks like chopping vegetables or preparing the dressing.
Substitute Ingredients For Roasted Asparagus and Yellow Pepper Salad Recipe
asparagus - Substitute with broccolini: Broccolini has a similar flavor profile and texture to asparagus, making it a great substitute in this recipe.
yellow bell peppers - Substitute with orange bell peppers: Orange bell peppers have a similar sweet flavor and crunchy texture, making them a suitable substitute for yellow bell peppers in this salad.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a great substitute for olive oil in this recipe.
red onion - Substitute with shallots: Shallots have a milder flavor compared to red onions and can be a great substitute, especially if you prefer a more delicate onion flavor in the salad.
toasted almonds - Substitute with toasted pine nuts: Toasted pine nuts have a similar nutty flavor and crunchy texture, making them a delicious alternative to almonds in this salad.
parmesan cheese - Substitute with pecorino Romano cheese: Pecorino Romano cheese has a similar salty and nutty flavor to parmesan and can be used as a substitute in this recipe.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and adds a delightful texture to the dressing, making it a suitable substitute for Dijon mustard.
lime juice - Substitute with lemon juice: Lemon juice can be used as a substitute for lime juice, providing a similar level of acidity and citrusy flavor to the salad dressing.
hot sauce - Substitute with crushed red pepper flakes: Crushed red pepper flakes can add a subtle heat to the salad, similar to hot sauce, and can be used as a substitute in this recipe.
Best Way to Present This Roasted Asparagus and Yellow Pepper Salad
Elevate the asparagus and yellow pepper salad: Start by arranging the asparagus spears and yellow bell peppers on the plate in an artful and visually appealing manner. The vibrant colors of the vegetables should be showcased, creating an inviting and appetizing presentation.
Incorporate texture: Introduce a variety of textures to the dish by sprinkling toasted almonds over the salad. The crunch of the almonds will add a delightful contrast to the tender asparagus and peppers, enhancing the overall dining experience.
Highlight the freshness: Emphasize the freshness of the ingredients by ensuring that the asparagus and yellow peppers are cooked to perfection, with vibrant colors and a crisp-tender texture. This will showcase the quality of the produce and elevate the visual appeal of the dish.
Artful drizzle of dressing: Instead of simply tossing the salad with the dressing, carefully drizzle the Dijon mustard and olive oil dressing over the salad in an artistic manner. This not only adds a touch of elegance but also allows the flavors to be distributed evenly throughout the dish.
Garnish with Parmesan shavings: Finish the dish by delicately shaving Parmesan cheese over the salad. The thin, lacy Parmesan shavings will add a touch of sophistication and a burst of umami flavor, enhancing the overall presentation and taste of the dish.
Essential Tools for Making Roasted Asparagus and Yellow Pepper Salad
- Oven: Used for roasting the asparagus and yellow peppers to perfection.
- Baking sheet: Provides a flat, heatproof surface for roasting the vegetables.
- Mixing bowl: Used for tossing the salad ingredients together and mixing the dressing.
- Whisk: Essential for emulsifying the dressing ingredients and ensuring a smooth consistency.
- Spatula: Useful for turning the vegetables while roasting and for gently mixing the salad.
- Knife: Needed for trimming the asparagus and cutting the peppers and onions.
- Cutting board: Provides a safe and stable surface for chopping and preparing the vegetables.
- Measuring cups and spoons: Essential for accurately measuring the ingredients for the dressing.
- Salad tongs: Useful for tossing and serving the salad without damaging the delicate asparagus and peppers.
Storing and Freezing Roasted Asparagus and Yellow Pepper Salad
- To store the roasted asparagus and yellow pepper salad, place it in an airtight container and refrigerate for up to 3-4 days. The flavors will meld together and intensify over time, making it even more delicious.
- If you want to freeze the salad, it's best to freeze the roasted asparagus and yellow peppers separately before combining them with the other ingredients. Let them cool completely after roasting, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag and store for up to 3 months.
- When ready to serve the frozen roasted vegetables, thaw them in the refrigerator overnight. You can then toss them with the remaining ingredients and dressing as per the recipe.
- It's not recommended to freeze the entire salad once it has been assembled with the onion, almonds, parmesan cheese, and dressing, as the texture and quality may deteriorate. The almonds may lose their crunch, and the dressing can separate or become watery upon thawing.
- If you have leftover dressing, store it separately in an airtight container in the refrigerator for up to a week. Give it a good shake or whisk before using it again, as the ingredients may separate over time.
How to Reheat Leftover Roasted Asparagus and Yellow Pepper Salad
Preheat your oven to 350°F (175°C). Spread the leftover roasted asparagus and yellow pepper salad on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and reheat for 8-10 minutes, or until the vegetables are heated through and slightly crispy. This method will help restore the texture of the roasted vegetables and bring out their natural flavors.
For a quick and easy reheating option, use your microwave. Transfer the desired portion of the leftover salad to a microwave-safe dish. Cover the dish with a damp paper towel to prevent the vegetables from drying out. Microwave on high for 1-2 minutes, or until the salad is heated through. Stir the salad halfway through the reheating process to ensure even heating. Keep in mind that microwaving may cause the vegetables to lose some of their crispness.
If you have a stovetop and a skillet, you can reheat the leftover salad in just a few minutes. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the leftover salad to the skillet and stir-fry for 3-4 minutes, or until the vegetables are heated through and slightly crispy. This method will give the salad a nice char and enhance the flavors of the roasted asparagus and yellow peppers.
For a cold and refreshing option, enjoy the leftover roasted asparagus and yellow pepper salad straight from the refrigerator. The chilled vegetables will have a slightly different texture and flavor profile compared to when they were freshly roasted, but they will still be delicious and satisfying. If desired, you can add a squeeze of fresh lemon juice or a sprinkle of grated parmesan cheese to brighten up the flavors before serving.
Random Fact About Roasted Asparagus and Yellow Pepper Salad
The asparagus in this recipe is a great source of folate, which is essential for cell growth and metabolism. It also contains high levels of antioxidants, making it a nutritious addition to your diet. Yellow bell peppers are rich in vitamin C, which can help boost your immune system and promote healthy skin. This salad is not only delicious but also packed with essential nutrients.
Is Making Roasted Asparagus and Yellow Pepper Salad Cost-Effective?
This roasted asparagus and yellow pepper salad recipe is quite cost-effective for a household. Asparagus and yellow peppers are affordable and nutritious vegetables. The addition of olive oil, toasted almonds, and parmesan cheese adds flavor without breaking the bank. The approximate cost for a household of 4 people would be around $15. This dish offers a healthy and budget-friendly option for a family meal. Overall, I would rate this recipe an 8 for its affordability, nutritional value, and delicious flavors.
Is This Roasted Asparagus and Yellow Pepper Salad Healthy?
This roasted asparagus and yellow pepper salad recipe is a nutritious and flavorful dish that offers several health benefits:
- Asparagus is low in calories and rich in vitamins A, C, E, and K, as well as folate and fiber
- Yellow bell peppers are an excellent source of vitamin C, which supports immune function and skin health
- Olive oil provides healthy monounsaturated fats and antioxidants
- Almonds add heart-healthy fats, protein, and vitamin E
- Parmesan cheese contributes calcium and protein
However, there are a few aspects of the recipe that could be improved to make it even healthier:
- The total amount of olive oil used (3/4 cup) is quite high, which increases the calorie content of the dish. Reducing the oil to 1/4 cup for roasting and 1/4 cup for the dressing would still provide flavor while cutting down on calories and fat.
- The recipe calls for 1/2 cup of Parmesan cheese, which can be high in sodium and saturated fat. Opting for a smaller amount of a more flavorful cheese, such as aged Parmesan or Pecorino Romano, can help reduce the overall sodium and fat content while maintaining taste.
- Consider using a low-sodium salad seasoning mix to further reduce the dish's sodium content.
- To boost the nutrient profile even more, try adding other colorful vegetables like cherry tomatoes, shredded carrots, or mixed greens.
- For a protein boost, consider incorporating grilled chicken, shrimp, or chickpeas to make the salad a more complete meal.
Editor's Thoughts on This Roasted Asparagus and Yellow Pepper Salad Recipe
The combination of roasted asparagus and yellow pepper in this salad creates a delightful medley of flavors and textures. The addition of red onion, toasted almonds, and Parmesan cheese adds depth and richness. The dressing, with its blend of Dijon mustard, garlic, lime juice, and a hint of hot sauce, brings a zesty and tangy kick to the dish. Overall, this recipe offers a refreshing and vibrant salad that is both satisfying and full of bright, fresh flavors.
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Why trust this Roasted Asparagus and Yellow Pepper Salad Recipe:
This roasted asparagus and yellow pepper salad recipe is a delightful combination of fresh, vibrant asparagus and sweet yellow bell peppers. The use of olive oil and a zesty dressing made with Dijon mustard, garlic, and a hint of lime juice adds layers of flavor. The addition of toasted almonds and Parmesan cheese provides a satisfying crunch and savory richness. Trust in the quality and balance of these ingredients to create a refreshing and satisfying salad experience.
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