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Recipe Detail Page
Roasted Pepper & Walnut Salad
Holiday 2020
Beware jarred roasted peppers here. They can‑be quite vinegary. Your best bet is to purchase from an olive or deli bar—the peppers there tend to be less acidic. Use the largest container—it’s 4 cups (1 L) so underfill by a quarter. If jarred peppers are all you can get, you’ll need a 1 L container or multiple jars that roughly equal that. Once drained, you should have the indicated measure of peppers.
Serves 6
3 cups (750 mL) roasted red peppers
1/3 cup (80 mL) roughly chopped pitted green olives
1 clove garlic, finely chopped or grated
1 cup (250 mL) toasted walnut halves, roughly chopped
2 tbsp (30 mL) chopped cilantro
1 cup (250 mL) loosely packed parsley leaves, chopped
1/3 cup (80 mL) olive oil
1 tbsp (15 mL) pomegranate molasses
Salt and pepper to taste
1. Remove the seeds from the peppers and cut into strips. Place in a colander and rinse under cool water. Blot dry with paper towel and tip into a salad bowl.
2. Add all remaining ingredients except the salt and pepper; toss to combine. Season to taste.
Serves 6
