This charred mexican salad is the perfect side dish for any mexican feast. It’s full of charred peppers, carrots, and red onions, all drizzled with a crunchy, flavorful pistachio cumin vinaigrette.
When brainstorming what kind of mexican-inspired salad I wanted to bring to the blog, this charred vegetable salad idea sounded too good not to create. I love a non-traditional salad (this corn salad for example is one of my favorites), especially a warm one with smoky, caramelized vegetables.
The peppers are charred in the oven, while the carrots and red onions are done in a cast-iron skillet. It’s simply a matter of getting everything cooked, piling the vegetables onto a plate, and drizzling them with the pistachio cumin vinaigrette (which would be so good on a raw salad or even as a taco topping, too). I added some cotija cheese and fresh oregano on top for the final touches. It is such a good dish, and I really hope you get to try it!
To make it even more “salad-like”, try tossing the vegetables with a few handfuls of arugula or mixed greens before tossing with the dressing.
PrintCharred Mexican Salad with Pistachio Cumin Vinaigrette
a charred mexican salad full of peppers, carrots, and red onions, then tossed in a bold pistachio cumin vinaigrette
serves: 4
Ingredients
Pistachio Cumin Vinaigrette
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tbsp apple cider vinegar
- 2 tbsp honey
- 1/3 cup neutral oil
- 1/3 cup finely chopped, toasted pistachios
- kosher salt
Charred Mexican Salad
- 2 red peppers
- 2 poblano peppers
- 2 anaheim peppers
- 1 bunch rainbow carrots, trimmed and peeled
- olive oil
- kosher salt
- 1 red onion, peeled and halved
- 1/3 cup crumbled cotija cheese
- fresh oregano leaves, to garnish
Instructions
Pistachio Cumin Vinaigrette
- Combine the cumin and coriander in a small mixing bowl. Whisk in the vinegar and honey until smooth.
- Slowly stream in the oil, whisking continuously to emulsify.
- Stir in the pistachios. Season with a pinch of salt to taste. Set aside.
Charred Mexican Salad
- Preheat the oven to 500°F. Place all of the peppers onto a sheet pan. Roast for 30-40 minutes until blackened and soft.
- Meanwhile, cut the carrots into 2” pieces on a bias. Heat a large cast-iron skillet over medium heat. Once hot, add enough olive oil to coat the bottom of the skillet. Add the carrots. Season with a pinch of salt. Cook the carrots until caramelized and tender, about 8-10 minutes or so. Transfer the carrots to a plate.
- Cut the halved red onions into wedges. To the same skillet, add a little more olive oil. Place the red onions flat-side down into the oil. Season with a pinch of salt. Cook until caramelized on one side, about 4-5 minutes. Flip the red onions and continue to cook until softened.
- When the peppers are done, remove the sheet pan from the oven and let cool slightly. Use your hands to peel off all the skins. Cut the peppers in half and remove the stems and seeds. Cut the peppers into large pieces.
- Combine all of the charred vegetables onto one platter. Drizzle with the pistachio cumin vinaigrette. Garnish with the cotija cheese and fresh oregano.
