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Roasted Veggie Salad Pistachios

A delicious and healthy salad recipe featuring a medley of roasted vegetables, crunchy pistachios, and a tangy dressing.

A Fresh Twist on Salads​

This salad is perfect for a quick lunch or dinner, and can be customized to suit your taste preferences. The combination of roasted vegetables such as zucchini, bell peppers, cherry tomatoes, and carrots provides a delightful contrast in texture and flavor to the crunchy pistachios. You can also add other vegetables like broccoli, cauliflower, or sweet potatoes to make it more interesting.

Roasted Veggie Salad Pistachios Recipe​

Ingredients:​

  • 2 medium zucchinis, sliced into 1/4-inch thick rounds
  • 2 large bell peppers (any color), seeded and chopped
  • 1 pint cherry tomatoes, halved
  • 4 large carrots, peeled and grated
  • 1 cup pistachios, shelled and chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp lemon juice

Instructions:​

  1. Preheat oven to 425°F (220°C).
  2. Toss the sliced zucchinis and chopped bell peppers with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
  3. Roast in the preheated oven for 20-25 minutes or until tender and lightly browned.
  4. In a separate pan, toast the pistachios over low heat for 2-3 minutes or until fragrant.
  5. In a large bowl, combine the roasted zucchinis and bell peppers, cherry tomatoes, grated carrots, and toasted pistachios.
  6. Drizzle with lemon juice and toss to coat.
  7. Season with salt and pepper to taste.

Variations:​

  • Add some crumbled feta cheese for an extra burst of flavor
  • Substitute chopped almonds or walnuts for the pistachios
  • Use different colored bell peppers to make it more visually appealing

Nutrition Information:​

Per serving (serves 4-6):

  • Calories: 350
  • Protein: 10g
  • Fat: 20g
  • Saturated fat: 3g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 5g
  • Sodium: 200mg

Note: Nutrition information is an estimate and may vary based on specific ingredients used.