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🥗 Vegan Grill Salad with Peppers, Peaches, and Roasted Walnuts

323 kcal · 30 min · 4 servings

Ingredients

• Peppers, red 1 pc.
• Peaches 4 pcs.
• Mini Romaine 1 pc.
• Arugula 50 g
• Carrots 150 g
• Walnut kernels 80 g
• Mustard 1 tsp
• Balsamic vinegar, dark 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sugar 1 tbsp
• Olive oil 5 tbsp

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Remove the stem and seeds from the pepper.
3. 3. Cut the pepper into four large pieces.
4. 4. Wash the peaches.
5. 5. Cut the peaches in half.
6. 6. Remove the pit from the peach halves.
7. 7. Cut the romaine lettuce into strips about 1 centimeter thick.
8. 8. Place the romaine and arugula in a colander.
9. 9. Wash the leafy greens under running water.
10. 10. Let the vegetables drain well.
11. 11. Wash the carrots.
12. 12. Peel the carrots.
13. 13. Trim the ends of the carrots.
14. 14. Cut the carrots into sticks about 5 centimeters long.
15. 15. Roughly chop the walnuts.
16. 16. Heat a pan over medium heat.
17. 17. Roast the walnuts in the pan without fat.
18. 18. Let the walnuts roast for about 5 minutes.
19. 19. Remove the walnuts from the pan.
20. 20. Place the walnuts on a plate.
21. 21. Set the walnuts aside.
22. 22. Take a bowl.
23. 23. Add mustard to the bowl.
24. 24. Add dark balsamic vinegar to the bowl.
25. 25. Add salt to the bowl.
26. 26. Add pepper to the bowl.
27. 27. Add sugar to the bowl.
28. 28. Stir the ingredients in the bowl.
29. 29. Stir until the sugar has dissolved.
30. 30. Slowly mix olive oil into the mixture.
31. 31. Continue stirring until the dressing emulsifies.
32. 32. Preheat the grill.
33. 33. Place the peach halves on the grill.
34. 34. Place the pepper pieces on the grill.
35. 35. Grill the peaches and peppers for about 5 minutes.
36. 36. Turn the peaches and peppers.
37. 37. Grill the peaches and peppers for another 5 minutes.
38. 38. Remove the peaches from the grill.
39. 39. Remove the peppers from the grill.
40. 40. Set the grilled peaches and peppers aside.
41. 41. Take the plates.
42. 42. Distribute the romaine lettuce on the plates.
43. 43. Distribute the arugula on the plates.
44. 44. Place the grilled peach halves on the vegetables.
45. 45. Place the grilled pepper pieces on the vegetables.
46. 46. Place the carrot sticks on the vegetables.
47. 47. Place the roasted walnuts on the vegetables.
48. 48. Drizzle the dark vinaigrette over the salad.
49. 49. Serve the salad.
50. 50. Enjoy your meal!
51. 51. Tip: Customize the vinaigrette to your liking with chopped herbs or finely chopped shallots.

Nutrition per serving

• kcal: 323
• Protein: 7 g · Fett/Fat: 24 g · Carbs: 22 g