Grilled Pepper Salad
This colorful grilled pepper salad features fresh arugula and three types of peppers topped with a honey, lime, and cilantro dressing, chopped hazelnuts and crumbled goat cheese.
Jessi Heggan
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Jessi Heggan
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Jessi Heggan
Featured In: Tennessee Home & Farm
Ingredients
Grilled Peppers
- 2 red bell peppers
- 2 green bell peppers
- 2 yellow bell peppers
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
Honey Lime Cilantro Dressing
- ¼ cup lime
- 3 tablespoons olive oil
- 2 tablespoons honey
- ¼ cup chopped cilantro
- 2 garlic cloves, minced
- 1 tablespoon jalapeño, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Salad
- 5 ounces arugula
- ½ cup goat cheese, crumbled
- ¼ cup hazelnuts, chopped
Instructions
- Preheat grill to 500 degrees. Cut the sides off the peppers and remove the core, and then toss the strips of bell pepper with salt and oil.
- Place the peppers on the grill and cook for 5 minutes. Flip over and cook for an additional 5 to 8 minutes, or until peppers are tender and slightly charred.
- While the peppers are cooking, combine all the salad dressing ingredients in a jar with a lid and shake to combine. Set aside.
- Let peppers cool slightly and then slice into large chunks and toss with half the dressing.
- Toss the arugula with the remaining dressing. Top with grilled peppers, goat cheese and hazelnuts and serve.
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