• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Salads with Anastasia logo
  • Home
  • Recipes
    • Salad Index
      • 10 Minute Salads
      • Dinner Salads
      • Fruit Salads
      • Gourmet Salads
      • Green Salads
      • Make Ahead Salads
      • By Diet
        • Low Carb
        • Paleo
        • Vegan
        • Vegetarian
      • By Season
        • Spring Salads
        • Summer Salads
        • Autumn Salads
        • Winter Salads
    • Dressing Index
    • Spices & Condiments
  • Salad Tips & Tools
    • How to Guides
    • Salad Tools
    • What's in Season?
    • Measuring Cups and Spoons Worldwide
    • Liquid vs Dry Measures – what’s the differences?
  • Let's Shop!
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • A Seasonal Produce Guide
  • Vegetable Dictionary
  • Spring Salads
  • Summer Salads
  • Autumn Salads
  • Winter Salads
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • A Seasonal Produce Guide
    • Vegetable Dictionary
    • Spring Salads
    • Summer Salads
    • Autumn Salads
    • Winter Salads
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » By Season » Summer Salads

    Roast Pepper Salad with Macadamias

    Filed Under: Low Carb, Make Ahead Salads, Summer Salads, Vegetarian

    Share
    Pin17
    Tweet
    Share

    Roast peppers can’t be beaten, roasting them deepens their flavour, perfect with this dreamy honey mustard dressing – a salad to make and keep in your fridge to snack on throughout the week.

    Jump to Recipe Print Recipe

    ROAST PEPPER SALAD WITH MACADAMIAS IN PORTRAIT VIEW

    This roast pepper salad was an experiment, but the roasted capsicums and crunchy macadamias were incredibly Moreish with the honey mustard dressing.

    Pair this salad with any type of roasted pork such as a pork belly roast, barbecued pork chops or beef ribs. It would also complement grilled chicken breast fillets or white-fleshed fish.

    You can easily make this salad up to a week in advance and just garnish with the crushed macadamias when you are ready to serve.

    What peppers are we roasting?

    Those long skinny peppers that are slightly curved towards the end and then taper into a point just like a horn or you could say shaped just like a banana are called either bullhorn or banana peppers (capsicums for those of us in Australia).

    They are usually pale green to yellow but can also be bright green or red and are sweeter and milder than bell peppers (capsicums).

    This style of peppers is just perfect for stuffing with ricotta, feta and herbs and then roasting. They are easy to cut into salads as you can use just one and are also great for roasting and eating on their own.

    ROAST PEPPER WITH MACADAMIAS SALAD CLOSE UP VIEW

    How to roast peppers in the oven

    1. Preheat your oven to 220°C or 430°F. Wash your peppers and pat them dry, then place flat onto a lined baking tray (for no other reason than it makes it easier for clean-up), drizzle with some olive oil and season with some sea salt.
    2. Roast until blistered, approximately 15-20 minutes, then turn them over and roast for a further 10-15 minutes, making sure that they are blistered and cooked through.
    3. Once done place the roasted peppers on a flat, smooth surface like a cutting board or a plate, then invert a large bowl over the top of them. The bowl traps the steam inside, steam them for 15-20 minutes.
    4. You could also place them in a bowl and cover them with plastic wrap or just put them in a plastic bag and seal them slightly then let them steam.
    5. After 15-20 minutes your roast peppers should peel quickly and easily. I keep the stems and seeds on my bullhorn peppers as they are easier to serve this way. But, feel free to discard them if you prefer.
    • WASHED LONG PEPPERS ON A TRAY
      ARRANGE YOUR WASHED PEPPERS ON A TRAY
    • ROASTED PEPPERS ON AN OVEN TRAY
      REMOVE WHEN GOLDEN & COLLAPSED
    • ROASTED PEPPERS ON A PLATE
      PLACE THEM ON A PLATE
    • BOWL OVER A PLATE OF ROASTED PEPPERS TO STEAM
      PLACE A LARGE BOWL OVER THEM TO STEAM
    • REMOVING-THE-SKIN-FROM-ROASTED-PEPPERS
      REMOVE THE SKINS FROM YOUR PEPPERS
    • ROASTED-PEELED PEPPERS-LINED-UP-ON-A-SQUARE-PLATTER
      PLACE YOUR PEELED PEPPERS ON A PLATTER

    How to make this roast pepper salad

    1ROAST MACADAMIAS
    Arrange your macadamias on an oven tray so that they are not touching.
    Roast in your hot oven until golden brown - approximately 10-15 minutes. Leave to one side to cool.

    • MACADAMIAS-ON-TRAY-READY-FOR-ROASTING
      ARRANGE MACADAMIAS ON TRAY
    • ROASTED-MACADAMIAS
      ROAST UNTIL COLDEN

    2MAKE DRESSING
    In a glass jar add all the dressing ingredients, season with sea salt and cracked black pepper then shake until emulsified.

    • HONEY-MUSTARD-DRESSING-INGREDIENTS-IN-JAR
      ADD DRESSING INGREDIENTS TO JAR
    • ADDING PAN JUICES TO DRESSING
      ADD THE PAN JUICES TO YOUR DRESSING
    • SHAKED DRESSING TO EMULSIFY
      SHAKE UNTIL EMULSIFIED
    • JUST A WHITE PAGE

    3Assemble your salad
    Arrange your roasted, peeled and cooled peppers in a deep platter, season with some sea salt and cracked black pepper.
    Pour your shaken dressing over the top, place in the fridge to cool (at least 15 minutes, overnight would be ideal).
    When ready to serve, scatter the roasted crushed macadamias on top to garnish.

    • POURING-DRESSING-ON-ROASTED-PEPPERS
      POUR YOUR DRESSING OVER THE PEPPERS
    • SCATTERING-CRUSHED-MACADAMIAS-ON-ROASTED-PEPPERS
      SCATTER YOUR CRUSHED MACADAMIAS ON TOP

    Some tips for THIS salad

    • Make this roast pepper salad the day before and just garnish with the macadamias when you are ready to serve, it will taste so much better after the flavours have been allowed to meld for a few hours or even overnight.
    • To bulk this salad up use some shredded cos lettuce or baby spinach leaves, just remove the stems and seeds, cut the peppers into strips and mix through your greens (use approximately 2-3 cups).
    • This salad keeps well in the fridge for at least a week and is perfect for adding to wraps or sandwiches.
    • A great salad to take to your next picnic as it travels so well.

    Try some more salads with roast capsicum - bell pepper recipes

    • ROAST VEGETABLE SALAD WITH MUHAMMARA & SMOKED CHEDDAR
      ROAST VEGETABLE SALAD
    • COLOURFUL ROASTED BELL PEPPER SALAD IN A GLASS BOWL WITH SERVING SPOONS ON THE SIDE
      COLOURFUL ROASTED BELL PEPPER SALAD
    ROAST-PEPPER-WITH-MACADAMIAS-SALAD-FEATURED-IMAGE

    Roasted Pepper Salad with Macadamias & Honey Mustard Dressing

    Roast peppers can’t be beaten, roasting them deepens their flavour just amazing with this dreamy honey mustard dressing – a salad to make and keep in your fridge to snack on throughout the week.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Greek Inspired
    Keyword: Intermediate
    Servings: 4 as a side
    Calories: 270kcal
    Ingredients
    For the peppers...
    • 8 large banana capsicums (peppers) 1 (approximately 1kg)
    • ½ cup macadamias (roasted and crushed)
    • Sea salt and cracked black pepper
    For the dressing…
    • 4 tbsps olive oil (extra virgin)
    • 3 tbsps white balsamic (or any good quality white vinegar)
    • 2 tbsps wholegrain mustard
    • 2 tsps honey
    Metric - Imperial
    Instructions
    • Preheat your oven to 220°C or 430°F. Wash your peppers and pat dry, then place flat onto a lined baking tray, drizzle with some olive oil and season with some sea salt.
    • Roast until blistered, approximately 30-40 minutes, turning half-way through.
    • Allow your peppers to steam for at least 15 minutes by either placing them on a plate with a bowl over the top, placing them in a bowl and covering them with plastic wrap or by placing them in a plastic bag and tightly sealing it.
    • After 15-20 minutes your peppers should peel quickly and easily, keep the stems attached if you like as it makes them easier to handle.
    • In a glass jar add all the dressing ingredients, season and shake until emulsified.
    • Arrange your roasted, peeled and cooled peppers in a deep platter, season with some sea salt and cracked black pepper.
    • Pour your shaken dressing over the top, place in the fridge to cool (at least 15 minutes, overnight would be ideal).

    Notes

    1. You can easily make this salad the day before and just garnish with the macadamias when you are ready to serve.
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 270kcal | Carbohydrates: 8g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Sodium: 110mg | Potassium: 85mg | Fiber: 2g | Sugar: 6g | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
    PINTEREST - ROAST PEPPER SALAD WITH MACADAMIAS

    Share
    Pin17
    Tweet
    Share
    « Apple Pecan Salad & Creamy Poppyseed Dressing
    Arugula Goat Cheese Salad with Orange & Thyme »

    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    ANASTASIA FROM SALADS WITH ANASTASIA

    Hi, I’m Anastasia,
    Let me show you how to transform your salads from boring and limp to bright, fresh and exciting using in season fresh produce.

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Looking for a recipe?

    Cheesy Salad Collection

    Various salads with cheese and a text overlay.

    Greek Salad Collection

    NARROW PICS OF VARIOUS GREEK SALADS WITH A TEXT OVERLAY

    Green Salad Collection

    VARIETY OF GREEN SALADS WITH TEXT OVERLAY

    Asian Salads

    ASIAN SALAD COLLECTION WITH TEXT OVERLAY

    Footer

    ↑ back to top

    About

    • Terms & Conditions
    • Privacy Policy
    • Accessibility Policy
    • Site Credits
    • Contact Me

    Sign-up for new salad recipes!

    Recipes & Tools

    • Salads
    • Dressings
    • Spices & Condiments
    • Salad Tools
    • What's in Season
    • Let's Shop!

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 · Salads with Anastasia · All Rights Reserved

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsOKAY
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    SAVE & ACCEPT