There’s something about a salad that manages to satisfy while still feeling light, especially when you get that perfect balance between raw freshness and savory roasted goodness.
This Raw and Roasted Dinner Salad checks both those boxes, making it a go-to for anyone looking to fill up without feeling weighed down. I first threw this together on a busy weeknight, just trying to clean out the fridge, and it’s been a regular on my table ever since.
The crunch of raw veggies, like cucumbers and radishes, paired with the depth of roasted sweet potatoes and cauliflower, gives you the best of both worlds.
Plus, this recipe is packed with fiber and nutrients—ideal if you’re trying to keep things light or focus on weight loss without sacrificing flavor.
Lately, this kind of “half raw, half roasted” meal is trending because it’s versatile, easy to prep ahead, and perfect for the cooler months when you’re craving something a little heartier without going all-in on comfort food.
Why I Love This Recipe
- Effortlessly Balanced: I love how it combines fresh crunch with cozy roasted veggies—it’s the perfect all-season meal.
- Great for Weight Loss: This salad is light but filling, and it’s packed with fiber, so it helps keep me full without overindulging.
- Customizable: I’ve swapped in different vegetables depending on what’s in season, and it never disappoints.
- Meal Prep Friendly: Roast the veggies ahead of time, and you’ve got a dinner salad ready to go for busy nights!
Raw and Roasted Dinner Salad Recipe
Equipment
- Oven
- Sheet pan
- Large salad bowl
- Tongs
- Measuring Spoons
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.
- While the vegetables cook, layer greens and cabbage in a large salad bowl.
- Add rows of tomatoes, cucumbers, avocado, and fresh dill on top.
- Remove stems from the roasted peppers, chop them into bite-sized pieces, and cut the asparagus into thirds.
- Add the roasted veggies to the salad.
- Sprinkle with pumpkin seeds, drizzle with olive oil and lemon juice, and season with salt and pepper.
- Serve immediately.
