Ingredients
Roasted Vegetables
- Olive oil (for roasting)
- 1 large red romano pepper (sliced into rings)
- 12 oz asparagus (woody stems discarded, then sliced into thirds)
Salad Base
- 1 head romaine or butter lettuce (washed, dried and chopped)
- 1 avocado (chopped)
- 1/4 cup pecorino cheese (grated)
- 2 tbsp red onion (finely diced or sliced)
- 1/4 cup sundried tomato (chopped)
- 1 cup cooked chickpeas (rinsed and drained)
- 1 handful chives or other fresh green herbs (chopped)
Pesto Ranch Dressing
- 1/4 cup sour cream
- 2 Tbsp mayonnaise
- 1 Tbsp basil pesto
- 1/2 tsp apple cider vinegar
- 1/4 tsp dried dill
- 1/4 tsp dried parsley
- 1/4 tsp garlic powder or granules
- 1/4 tsp onion powder or granules
- Salt and pepper (to taste)
Instructions
- Preheat the oven: Set your oven to 430°F (220°C, 200°C fan) to ensure it reaches the high temperature needed for roasting the vegetables to a tender and slightly charred finish.
- Make the dressing: In a small bowl, combine sour cream, mayonnaise, basil pesto, apple cider vinegar, dried dill, dried parsley, garlic powder, onion powder, salt, and pepper. Mix well and set aside to allow flavors to meld.
- Prepare the vegetables for roasting: Slice the red romano pepper into rings, removing all seeds. Trim the woody ends off the asparagus and cut each stalk into three pieces. Toss them with olive oil, salt, and pepper until evenly coated, then spread them in a single layer on a baking sheet.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 15 minutes. Check after this time; the vegetables should be tender and slightly charred. If needed, roast for another 5 minutes to achieve the desired texture.
- Prep salad ingredients: While vegetables roast, chop the lettuce, avocado, red onion, sundried tomato, and chop herbs. Add these to a large salad bowl along with the cooked chickpeas and grated pecorino cheese.
- Cool the roasted vegetables: Once roasted, remove the vegetables from the oven and let them cool for 5-10 minutes. They should be warm but not hot enough to wilt the lettuce when combined.
- Assemble the salad: Add the warm roasted asparagus and peppers to the salad bowl. Drizzle with the pesto ranch dressing and gently toss to combine all ingredients evenly.
- Serve and store: Serve the salad immediately for best texture and flavor. Leftovers can be stored in the refrigerator for 1-2 days.
Notes
- Ensure the asparagus is not overcooked to maintain a slight crunch and vibrant color.
- The dressing can be made ahead and stored in the fridge for up to 2 days.
- Feel free to substitute pecorino cheese with parmesan or a vegan alternative if desired.
- Adjust seasoning and herbs in the dressing to your taste preferences.
- This salad is best enjoyed fresh as the lettuce may wilt when stored with the warm vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
