Roasted Bell Pepper Salad with Pomegranate Molasses Dressing is a versatile dish that gets better as it sits, making it perfect to prepare ahead of time. The roasted bell peppers can be used as a salad, an antipasto, or even as a sandwich filling. They are versatile and delicious, perfect for your next tapas party. Just make sure you have lots of crusty bread to mop up the juices.
Roasted Bell Pepper Salad with Pomegranate Molasses Dressing
Courses: Salads
Prep: 10 mins
Cook: 30 mins
Serves: 4
Ingredients:
- 4 bell peppers halved, cored and seeded
- 3 Tbsp Farm Boy™ Extra Virgin Olive Oil plus 1 Tbsp for roasting peppers
- 1 Tbsp Farm Boy™ Pomegranate Molasses
- 2 tsp Farm Boy™ Prosecco Wine Vinegar
- salt and pepper to taste
- 2 Tbsp fresh mint leaves
- 2 Tbsp Farm Boy™ Salted Roasted Pistachios chopped
Directions:
- Preheat oven to 450°F.
- In large bowl, toss bell peppers with 1 Tbsp Farm Boy™ Extra Virgin Olive Oil, salt, and pepper. Place on parchment covered sheet pan cut side down and bake for 30-40 minutes, until soft and charred.
- Remove peppers from oven and place in a bowl. Cover and let rest for 10 minutes. Peel skins off and tear into thick slices.
- In medium bowl, combine 3 Tbsp Farm Boy™ Extra Virgin Olive Oil, Farm Boy™ Pomegranate Molasses, and Farm Boy™ Prosecco Wine Vinegar. Whisk to combine and season with salt and pepper to taste.
- Add bell peppers and gently toss to combine.
- Place bell peppers on large platter and garnish with mint leaves and chopped Farm Boy™ Salted Roasted Pistachios.
