Salad with roasted vegetables and pumpkin seed vinaigrette
Are you in for a nutritious salad with lots of vegetables today? The roasted vegetables in this healthy salad will get you through the afternoon. And that pumpkin seed dressing? That one is sweet. And that immediately adds a little extra protein to your meal.
Estela is a cook and author of a vegan cookbook, published in Spanish. She is also the wife of Iván Iglesias and therefore part of the two-person team at Nutrición esencial. She is vegan and loves to cook with vegetables! Check nutricionesencial.es
This is how you make it
To prepare this roasted vegetable salad, start by preheating the oven to 200˚C.
Clean the peppers and zucchini and place them on a baking tray, grease the whole pepper with a little oil and cut the zucchini into slices of 2 or 3 cm thick. Brush the zucchini with oil and season to taste.
Cook the zucchini for 20 minutes and turn it brown on both sides after 10 minutes. Roast the pepper for 30 to 40 minutes, turning every now and then so that it is evenly cooked on all sides and very tender.
Remove the skins and seeds from the bell pepper and cut them into long strips.
To prepare the pumpkin seed vinaigrette, all you have to do is put all the ingredients in a small jar and shake to emulsify. You can also put them in a bowl and beat.
For the salad, place the green leaves on the bottom and divide the cherry tomatoes, the zucchini slices and the roasted pepper strips.
Serve with the vinaigrette spread over the top and possibly more in a sauce boat next to it.