Roasted Peppers, Grilled Onions, and Feta Cheese Salad

Vegetarian
Gluten Free
Health score
27%
Roasted Peppers, Grilled Onions, and Feta Cheese Salad
15 min.
6
369kcal

Suggestions


Are you ready to elevate your salad game with a burst of vibrant flavors? Try our Roasted Peppers, Grilled Onions, and Feta Cheese Salad! This delightful dish isn’t just a feast for the eyes; it’s a celebration of taste that brings together the smoky sweetness of grilled vegetables and the creamy tang of feta cheese.

Picture this: juicy red bell peppers, charred to perfection, mingling with tender grilled onions, all nestled on a bed of fresh arugula. The crunchy texture of toasted walnuts adds an extra layer of contrast, while the homemade vinaigrette brings it all together with a zesty kick. It’s a light yet satisfying side dish that pairs perfectly with any main course, or can be enjoyed as a refreshing snack on its own.

Whether you're hosting a dinner party, enjoying a casual lunch, or simply looking for a healthy option to add to your meal prep, this salad ticks all the boxes. Plus, it’s vegetarian and gluten-free, making it accessible for various dietary preferences. Whip it up in just 15 minutes and impress your friends and family with a colorful, flavor-packed salad that’s sure to leave everyone craving more!

Ingredients

  • cups arugula dried rinsed
  • 0.3 teaspoon pepper black freshly ground
  • cup feta cheese crumbled
  • 0.5 tablespoon garlic finely minced
  • 0.5 teaspoon kosher salt 
  • 0.3 cup olive oil extra virgin extra-virgin
  • servings olive oil extra virgin extra-virgin
  • large bell pepper red
  • medium onion red
  • tablespoon red wine vinegar 
  • 0.5 cup walnuts toasted coarsely chopped

Equipment

  • bowl
  • whisk
  • plastic wrap
  • grill

Directions

  1. Prepare the grill for direct cooking over medium heat.
  2. In a small bowl whisk the vinaigrette ingredients until emulsified.
  3. Lightly brush the onion slices with oil.
  4. Brush the cooking grates clean. Grill the onions and bell peppers over direct medium heat, with the lid closed as much as possible, until the onions are tender and the skins of the peppers are evenly charred and blistered, turning occasionally. The onions will take 8 to 12 minutes and the peppers, 12 to 15 minutes.
  5. Remove the veggies from the grill.
  6. Place the peppers in a medium bowl, cover with plastic wrap, and let them steam for 10 to 15 minutes. When the peppers are cool enough to handle, remove and discard the charred skins, stems, and seeds and cut them into strips about inch wide.
  7. Place the peppers and onions in a bowl.
  8. Add 2 tablespoons of the vinaigrette and toss to coat.
  9. In a salad bowl toss the arugula with the remaining dressing. Top with the onions and peppers and then add the walnuts and feta cheese.
  10. Serve right away.

Nutrition Facts

Calories369kcal
Protein6.85%
Fat82.63%
Carbs10.52%

Properties

Glycemic Index
33.33
Glycemic Load
2.05
Inflammation Score
-9
Nutrition Score
17.783913050009%

Flavonoids

Cyanidin
0.26mg
Apigenin
0.02mg
Luteolin
0.37mg
Isorhamnetin
2.7mg
Kaempferol
7.23mg
Myricetin
0.02mg
Quercetin
9.16mg

Nutrients percent of daily need

Calories:369.37kcal
18.47%
Fat:35.07g
53.95%
Saturated Fat:7.16g
44.77%
Carbohydrates:10.04g
3.35%
Net Carbohydrates:7.26g
2.64%
Sugar:4.52g
5.02%
Cholesterol:22.25mg
7.42%
Sodium:489.03mg
21.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.55g
13.09%
Vitamin C:76.05mg
92.18%
Vitamin A:2294.91IU
45.9%
Vitamin K:39.33µg
37.46%
Vitamin E:4.38mg
29.22%
Manganese:0.54mg
26.86%
Vitamin B6:0.38mg
19.23%
Calcium:179.29mg
17.93%
Vitamin B2:0.3mg
17.65%
Folate:69.1µg
17.28%
Phosphorus:154.78mg
15.48%
Fiber:2.78g
11.12%
Copper:0.21mg
10.28%
Magnesium:40.3mg
10.07%
Zinc:1.33mg
8.83%
Potassium:307.18mg
8.78%
Vitamin B1:0.13mg
8.56%
Vitamin B12:0.42µg
7.04%
Iron:1.22mg
6.79%
Selenium:4.63µg
6.61%
Vitamin B5:0.61mg
6.08%
Vitamin B3:1mg
5.01%
Source:My Recipes