There’s something undeniably vibrant about the marriage of smoky, sweet roasted red peppers and the peppery bite of fresh arugula. When tossed together, they create a lively palette of colors, flavors, and textures that awaken the senses. But what truly elevates this salad from simply flavorful to irresistibly decadent is the addition of creamy, tangy vegan ricotta-a plant-based twist that adds richness without weighing you down. In this article, we dive into the art of crafting a zesty roasted red pepper and arugula salad that’s as nourishing as it is visually stunning, proving that plant-powered meals can be both elegant and effortless.
Whether you’re a seasoned vegan or simply looking to brighten your greens game, this salad promises a burst of flavour and freshness in every bite.
Zesty roasted red pepper & arugula salad with vegan ricotta beautifully combines bold flavors and luscious textures, making it a refreshing centerpiece for any meal. The sweetness of charred red peppers contrasts perfectly with the peppery bite of fresh arugula, while the creamy, tangy vegan ricotta adds indulgence without heaviness.
Inspired by Mediterranean freshness and plant-based innovation, this salad embodies vibrant color and flavor harmony, inviting both novice and seasoned cooks to explore wholesome, satisfying plant-powered cuisine.
Prep and Cook Time
- Planning: 15 minutes
- Roasting: 20 minutes
- Total: 35 minutes
Yield
- Serves 4 as a light meal or side dish
Difficulty Level
- Easy – beginner-friendly with straightforward steps
Ingredients
- For the Roasted Red Peppers:
- 4 large red bell peppers
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- For the Vegan Ricotta:
- 1 cup raw cashews, soaked in warm water for 2 hours and drained
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 2 tbsp nutritional yeast
- 1/4 cup unsweetened almond milk (or other plant milk)
- 1/2 tsp sea salt
- 1/4 tsp ground white pepper
- For the Salad Assembly:
- 5 cups fresh arugula, washed and dried
- 1/4 cup toasted pine nuts
- Fresh basil leaves for garnish
- For the Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp white balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp agave syrup or maple syrup
- Freshly cracked black pepper, to taste
- pinch of sea salt
Instructions
- Roast the Red Peppers: Preheat your oven to 450°F (230°C). Place whole red peppers on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and black pepper. Roast for 20 minutes, turning every 5 minutes to ensure even charring. Once blackened and tender, transfer peppers to a bowl and cover with plastic wrap to steam for 10 minutes. This makes peeling easier.
- Prepare the Vegan Ricotta: While peppers roast, blend soaked cashews, lemon juice, garlic, nutritional yeast, almond milk, salt, and white pepper in a high-speed blender until smooth and creamy. Adjust thickness by adding more almond milk, one tablespoon at a time, if needed. Taste and adjust seasoning-ricotta should be tangy and slightly savory.
- Peel and Slice Peppers: Once steamed, peel off skins, remove stems, and seeds. Slice peppers into wide strips and set aside.
- Make the Dressing: In a small bowl, whisk together olive oil, white balsamic vinegar, Dijon mustard, agave syrup, salt, and a generous grind of black pepper until emulsified.
- Assemble the Salad: In a large salad bowl, toss the fresh arugula with half of the dressing until lightly coated. Arrange the roasted red pepper strips artfully on top. Dollop generous spoonfuls of vegan ricotta across the salad.
- Finish and Garnish: Sprinkle toasted pine nuts evenly over the salad and garnish with fresh basil leaves. Drizzle remaining dressing over the top for an extra burst of zesty flavor before serving.
Tips for Success
- Cashew Soaking: Soaking the cashews is crucial for ultra-creamy ricotta. If short on time, soak in hot water for 30 minutes, though longer soaking yields a better texture.
- Roasting peppers: Don’t rush the roasting – the char adds essential smoky sweetness that balances arugula’s peppery bite.
- Customization: Substitute cashews with blanched almonds or tofu for varied ricotta textures. Add fresh herbs like thyme or oregano into the ricotta for complexity.
- Make-ahead: Vegan ricotta can be made up to two days ahead and refrigerated in an airtight container to deepen flavors.
- serving: Serve promptly after tossing for the freshest greens. If preparing ahead, keep dressing separate to avoid sogginess.
Serving Suggestions
Present this salad on a large white platter to highlight its striking red and green contrast. Accompanied with crusty artisan bread for scooping the creamy vegan ricotta, or elevate the dish by pairing with grilled zucchini or eggplant for a Mediterranean-inspired spread. Garnish with microgreens or edible flowers to add a delicate, elegant touch that’s perfect for dinner parties or a vibrant everyday meal.
| Nutrient | Per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 7 g |
| Carbohydrates | 15 g |
| Fat | 22 g |
For more vibrant plant-based salad ideas, explore our bright and Fresh Summer Salads collection. Learn the health benefits of arugula here.
Q&A
Q&A: Zesty Roasted Red Pepper & Arugula Salad with Vegan Ricotta
Q1: What makes this salad different from your typical greens?
A: This isn’t just any salad-it’s a vibrant party of bold flavors and textures. The smoky sweetness of roasted red peppers paired with peppery, fresh arugula creates a dynamic taste base. Then, vegan ricotta adds a creamy, tangy layer that elevates the whole experience, making it satisfying and refreshing at once.
Q2: How do you make vegan ricotta for this salad?
A: Vegan ricotta is surprisingly simple to whip up! Typically, it’s made by blending soaked cashews (or tofu for a lighter option) with nutritional yeast, lemon juice, garlic, and a pinch of salt. The result is a luscious, dairy-free ricotta that’s perfect for dolloping over your salad and lending a rich, cheesy vibe without any animal products.
Q3: Can I roast the red peppers myself?
A: Absolutely! Roasting your own red peppers enhances their natural sweetness and adds subtle smokiness that store-bought jars just can’t match. Simply char the peppers over an open flame or under a broiler until the skin blisters, then steam them in a covered bowl to loosen the skin for easy peeling. This extra step is worth every minute for the depth of flavor it brings.
Q4: What dressing pairs best with this salad?
A: A light, zesty vinaigrette is the ideal companion-think lemon juice, extra virgin olive oil, a touch of Dijon mustard, and a drizzle of maple syrup or agave for a hint of sweetness. The acidity in the dressing cuts through the creaminess of the vegan ricotta and complements the roasted peppers beautifully.
Q5: Is this salad suitable for meal prep?
A: Yes, but with a couple of tips! Keep the arugula separate from the roasted peppers and ricotta until you’re ready to eat to prevent wilting. Pack the dressing in a small container and toss everything together just before serving for maximum freshness and crunch.
Q6: Can I customize this salad for extra nutrition or crunch?
A: Definitely! Toasted pine nuts or pumpkin seeds add a satisfying crunch. For extra protein, consider adding cooked quinoa or crispy chickpeas. Fresh herbs like basil or mint can also infuse an herbaceous lift that brightens each bite.
Q7: Who will love this salad?
A: Anyone craving a fresh, flavorful, plant-based dish will be smitten. It’s perfect for vegans, vegetarians, or anyone looking to inject more greens and vibrant tastes into their meals without sacrificing comfort or richness.
Enjoy diving into this zingy, wholesome salad that’s as delightful to eat as it is gorgeous to serve!
To Wrap It Up
Bringing together the smoky sweetness of roasted red peppers, the peppery bite of fresh arugula, and the creamy tang of vegan ricotta, this salad is a vibrant celebration of plant-based flavors. Whether you’re serving it as a light lunch or a colorful side, it’s proof that simple, wholesome ingredients can create a dish that delights both the palate and the eye. So next time you’re craving something fresh and zesty, remember this recipe-and let your taste buds savor a bowl of sunshine with every bite.
