10 minutes
Cook Time
10 minutes
Cooking Level


  • 12 Pure Flavor® Craft House Collection® Aurora Long Sweet Peppers, roasted and cut into strips
  • OR
  • 3 cups roasted red peppers, cut into strips
  • 8 oz Pure Flavor® Shishito Peppers, sliced
  • 1 cup toasted walnut pieces
  • 1 cup parsley leaves, chopped
  • ⅓ cup olive oil
  • ⅓ cup pitted green olives, roughly chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp cilantro, chopped
  • 1 tbsp pomegranate molasses
  • Sea salt and pepper, to taste


Step 1

Place a frying pan over high heat. In a small bowl, coat shishito peppers with 1 tbsp of oil. Add to the heated pan and sear the peppers. When they start making a popping noise, they are done. Remove from heat and set aside.

Step 2

Rinse roasted red pepper strips under cool water in a colander. Blot with a paper towel and place in a salad bowl.

Step 3

In a small bowl, whisk olive oil and pomegranate molasses together.

Step 4

Add the remaining ingredients to the salad bowl and drizzle the olive oil mixture over top. Toss to combine. Season to taste.