• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Salads with Anastasia logo
  • SALAD RECIPES
  • COLLECTIONS
  • DRESSINGS
  • SALAD VEGGIES
  • ABOUT
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
Home » Summer Salads

Roast Pepper Salad with Macadamias

Made by Anastasia Papapetros - Serves 4 Filed Under: Low Carb Salads, Make Ahead Salads, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Salads with Cheese, Summer Salads, Vegetable Salad, Vegetarian Salads

Share
Pin19
Post
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
A close up roast pepper with macadamias salad.

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.

In This Post:
 [hide]
  1. You Will Need
  2. Step-by-Step Instructions
  3. Serving Suggestions  🍽
  4. Tips and Questions
  5. Try Some More of Our Roast Pepper Salads…
  6. Recipe Card

You Will Need


Labelled roast pepper salad ingredients.

Step-by-Step Instructions


Step 1 - Roast Your Peppers

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.

WASHED LONG PEPPERS ON A TRAY

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.

ROASTED PEPPERS ON AN OVEN TRAY

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.

ROASTED PEPPERS ON A PLATE

The bowl traps the steam inside, steam them for 15-20 minutes.

BOWL OVER A PLATE OF ROASTED PEPPERS TO STEAM

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.

Hands removing the skin from roasted peppers.

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.

Peeled roasted peppers on a white square plate.

Step 2 - Roast 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.

Roasted macadamias on a lined baking tray.

Step 3 - Make Dressing

In a glass jar add all the dressing ingredients, add the pan juices from the peppers and season with sea salt and cracked black pepper then shake until emulsified.

Honey mustard dressing ingredients in a glass jar with ingredients around it.
ADD DRESSING INGREDIENTS TO JAR
ADDING PAN JUICES TO DRESSING
ADD THE PAN JUICES TO YOUR DRESSING
SHAKED DRESSING TO EMULSIFY
SHAKE UNTIL EMULSIFIED

Step 4 - Assemble 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, and place in the fridge to cool (at least 15 minutes, overnight would be ideal).

Pouring dressing over prepared roasted peppers.

When ready to serve, scatter the roasted crushed macadamias on top to garnish.

Scattering crushed roasted macadamias on top of roasted peppeers.

Serving Suggestions  🍽

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.

Tips and Questions


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.

Can It Made In Advance?

  • 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.

How Long Can I Store It?

  • This salad keeps well in the fridge for at least a week and is perfect for adding to wraps or sandwiches.
  • This is a great salad to take to your next picnic as it travels so well.

Can I Bulk It Up?

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).

Try Some More of Our Roast Pepper Salads…

CLOSE UP OF ROASTED VEGETABLE SALAD

ROAST VEGETABLE SALAD

Bell Pepper Salad in a dark grey patterned bowl.

COLOURFUL BELL PEPPERS

Recipe Card


Roast pepper salad with macadamias on a white square platter with gold servers.

Roasted Pepper Salad with Macadamias and 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 minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes 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
Author: Anastasia Papapetros
Toggle to prevent your screen from going dark
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!
Share
Pin19
Post
Share

More Summer Salads

  • Kale Greek salad on a white plate with a blue napkin on the side.
    Kale Greek Salad
  • A close up of Fennel and Tomato Salad in a dark grey bowl with an orange linen napkin on the side.
    Fennel and Tomato Salad with Preserved Lemon
  • A variety of stone fruits spilling out of a white bowl.
    Pitting and Slicing Stone Fruits
  • Mango avocado salad with lime dressing in a mint bowl with a blush napkin and coconut flakes on the side.
    Mango Avocado Salad With Lime Dressing

About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

Reader Interactions

5 from 1 vote (1 rating without comment)

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

Photo of 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.

More about me →

Our Latest Posts

  • Green and red cabbage, broccoli and Brussels sprouts cooked, cut and raw on a wooden surface.
    What Goes Well With Cabbage
  • Three different types of cabbage halves with a shreds in front on a wooden board.
    How to Cut Cabbage for Slaw
  • A pile of different types of cabbages.
    Discover 10 Cabbage Varieties (NEW)
  • Oregano vinaigrette in a small blue ceramic bowl with dried oregano, sprigs and a small olive oil jug on the side.
    Easy Oregano Vinaigrette

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 produce.

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Looking for a recipe?

Greek Salad Collection

NARROW PICS OF VARIOUS GREEK SALADS WITH A TEXT OVERLAY

Cheesy Salad Collection

Various salads with cheese and 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

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

Get our guide for common salad fails and their fixes...

Recipes & Tools

  • Salads
  • Dressings
  • Spices & Condiments
  • Salad Tools
  • How to Guides
  • What's in Season

Copyright © 2024 · 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

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.