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Roasted vegetable salad is ready to serve

Raw and Roasted Dinner Salad Recipe

This rainbow raw and roasted salad is full of bright colors and textures! It’s easy to make but looks impressive. The mix of raw and roasted ingredients is perfect. Each bite is packed with different flavors and textures. This salad is so simple to prepare, yet your guests will be amazed by how beautiful it looks.
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Course: Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Calories: 232kcal
Author: Anne Carter
Servings: 3

Equipment

Ingredients

  • 1 lb asparagus
  • ½ cup pumpkin seeds
  • 7 each sweet baby bell peppers
  • 1 pint cherry tomatoes
  • 4 each persian cucumbers
  • 5 cups mixed greens
  • ½ bunch fresh dill
  • 2 each sliced avocado
  • 2 each lemons squeezed
  • 1 ea salt and pepper to taste
  • 2 cups red cabbage
  • 2 tbsp extra virgin olive oil

Instructions

  • Preheat the oven to 400°F (200°C).
  • Toss asparagus and baby bell peppers in olive oil, place on a sheet pan, and roast for 15-20 minutes. Season with lemon juice and salt, then let cool.
    Fresh asparagus spears and baby bell peppers tossed in olive oil, placed on a sheet pan, ready for roasting in the oven for 15-20 minutes
  • While the vegetables cook, layer greens and cabbage in a large salad bowl.
    A large salad bowl being filled with a bed of mixed greens and shredded cabbage, ready to be topped with fresh vegetables
  • Add rows of tomatoes, cucumbers, avocado, and fresh dill on top.
    Neatly arranged rows of cherry tomatoes, cucumber slices, avocado, and sprigs of fresh dill placed on top of the greens and cabbage in the salad bowl
  • Remove stems from the roasted peppers, chop them into bite-sized pieces, and cut the asparagus into thirds.
    Roasted baby bell peppers with stems removed, chopped into bite-sized pieces, and roasted asparagus cut into thirds, ready to be added to the salad
  • Add the roasted veggies to the salad.
    Roasted asparagus and chopped baby bell peppers being added on top of the fresh greens and cabbage in the salad bowl
  • Sprinkle with pumpkin seeds, drizzle with olive oil and lemon juice, and season with salt and pepper.
    Final touch of pumpkin seeds being sprinkled on the roasted vegetable salad, drizzled with olive oil and lemon juice, seasoned with salt and pepper for serving
  • Serve immediately.
    Roasted vegetable salad ready to serve immediately

Nutrition

Calories: 232kcal | Carbohydrates: 20g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 184mg | Potassium: 107mg | Fiber: 6g | Sugar: 9g | Vitamin A: 342IU | Vitamin C: 98mg | Calcium: 95mg | Iron: 6mg