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–+ servings
Image Rainbow Immune Boost Salad

RAINBOW RAW AND ROASTED SALAD

This rainbow raw and roasted salad has a bevy of vibrant colors and textures! It is so easy to throw together but looks like a masterpiece. The combo of raw and roasted ingredients is amazing. Every bite is bursting with different flavors and textures. This salad recipe is so simple that you and your guests will be amazed by how beautiful it is.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Course Salad, Side Dish
Cuisine california, fusion, Mediterranean, vegan
Servings 3
Calories 232 kcal

Equipment

  • oven

Ingredients
  

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

Instructions
 

  • Preheat oven to 400 degrees
  • Toss asparagus in a couple drops of extra virgin olive oil and place on a sheet pan with baby bell peppers. Cook for 15-20 mins. Once cooked season with a squeezed half a lemon and a sprinkle of salt. Let cool.
  • While asparagus and peppers are cooking prepare the other ingredients.
  • In a large salad bowl layer greens and cabbage. Top with rows of tomatoes, cucumbers, avocado and dill.
  • De stem the roasted peppers and chop them in bite sized pieces. Cut asparagus in thirds. Then add both to the salad.
  • Finish with pumpkin seeds and dill. Then drizzle olive oil, lemon, and sprinkle salt and pepper. Serve immediately.

Nutrition

Calories: 232kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gSodium: 184mgPotassium: 1007mgFiber: 6gSugar: 9gVitamin A: 3424IUVitamin C: 98mgCalcium: 95mgIron: 6mg
Keyword chilled, fresh, garden, glutenfree, seasonal, simple
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