Best 3 Roasted Pepper Spinach Salad Recipes

Indulge in a culinary journey with our exquisite Roasted Pepper and Spinach Salad, a symphony of vibrant flavors and textures that will tantalize your taste buds. This delightful dish features a medley of roasted red peppers, baby spinach, crumbled feta cheese, juicy tomatoes, and a zesty lemon-tahini dressing. Each bite offers a harmonious blend of sweet, tangy, and savory notes, making it an irresistible choice for a healthy and flavorful meal.

Complement your Roasted Pepper and Spinach Salad with our curated collection of delectable recipes. Discover the secrets of preparing fluffy and golden Roasted Red Pepper Hummus, perfect for dipping pita bread or spreading on sandwiches. Elevate your culinary skills with our foolproof recipe for Roasted Red Pepper and Tomato Soup, a comforting and flavorful dish that warms the soul on chilly days. Explore the versatility of Roasted Red Pepper Pesto, a vibrant and aromatic condiment that adds a pop of color and flavor to pasta, grilled meats, or sandwiches.

For a unique and refreshing twist, try our Roasted Red Pepper and Avocado Salsa, a vibrant dip that brings together the creamy richness of avocado and the smoky sweetness of roasted peppers. Satisfy your sweet cravings with our decadent Roasted Red Pepper and Chocolate Cake, a moist and flavorful dessert that combines the unexpected flavors of roasted red peppers and rich chocolate. And finally, impress your friends and family with our show-stopping Roasted Red Pepper and Goat Cheese Tart, a savory pastry filled with creamy goat cheese and roasted red peppers, perfect for any special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND ROASTED RED PEPPER SALAD

Spinach and Roasted Red Pepper Salad image

Categories Salad Leafy Green Pepper Vegetarian Quick & Easy Dinner Lunch Spinach Winter Healthy Potluck Gourmet

Yield Serves 6

Number Of Ingredients 6

Ingredients

4 red bell peppers
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/2 pound fresh baby spinach (about 8 cups packed)

Steps:

Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

ROASTED PEPPER SPINACH SALAD

Roasted Pepper Spinach Salad image

This refreshing, colorful salad comes from Jillian Moseley-Williams of Barrie, Ontario. The spinach leaves are tossed with sliced veggies and a tangy red wine vinaigrette.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1 medium sweet red pepper
1/3 cup thinly sliced fresh mushrooms
1/2 small zucchini, julienned
1/4 cup red wine vinaigrette
2 cups fresh baby spinach

Steps:

Broil the red pepper 4 in. from the heat until skin blisters, about 2 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred pepper skin. Remove stem and seeds. Finely slice pepper; place in a bowl. Add mushrooms, zucchini and vinaigrette; marinate for at least 10 minutes. Place spinach in a serving bowl; add vegetables and toss gently to coat.

Nutrition Facts : Calories 45 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 436mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

SPINACH, CORN AND ROASTED PEPPER SALAD WITH CHIPOTLE DRESSING

Spinach, Corn and Roasted Pepper Salad with Chipotle Dressing image

Categories Salad Corn Spinach Bell Pepper Fall Cilantro Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1 teaspoon ground cumin
3 tablespoons vegetable oil
1/4 cup fresh lime juice
1 1/2 teaspoons chopped canned chipotle chilies*
2 large red bell peppers
2 cups frozen yellow corn kernels, thawed
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 6-ounce bag fresh baby spinach leaves
Fresh cilantro leaves

Steps:

Stir cumin in small skillet over low heat just until fragrant, about 1 minute. Remove from heat. Whisk in oil, then lime juice and chipotle chilies. Season dressing to taste with salt and pepper.
Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Cut peppers into 1/2-inch-wide strips. Transfer to large bowl. Add corn, green onions, chopped cilantro and dressing and toss to coat. Add spinach to bowl and toss to blend. Sprinkle with cilantro leaves.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Tips:

For the best flavor, roast the peppers until they are slightly charred.
Use a variety of colors of peppers to add visual interest to the salad.
If you don't have any balsamic vinegar, you can substitute red wine vinegar or lemon juice.
Add a protein to the salad, such as grilled chicken or tofu, to make it a more complete meal.
Serve the salad immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

Roasted pepper spinach salad is a delicious and healthy salad that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own personal preferences. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.