Roasted Capsicum Salad

This Roasted Capsicum Salad is so good it shouldn’t even be called salad. It’s so far from the sad old salad we grew up with – no iceberg lettuce or tomato wedges in sight.

(Seriously, is it any wonder I hated tomato as a kid, when they were served up as seedy wedges in an otherwise pale green salad? It was only when I got older and tried roasted truss tomatoes and the sweet pop of grape tomatoes that I could declare myself a tomato-lover. And I still can’t come at a big ole wedge of bland tomato. Give me a tiny tom any day!)

Not your standard salad

In general, salads suck. They are seen as diet food. They go soggy if you pack them for lunch. The lettuce seems to serve no real purpose. And if you’re from a family that loves to add rings of raw red onion, I can’t help you.

You Got Yourself a Bad Case of Dragon Breath_Gremlins_Movie_Quote

Roasted capsicum for the win

But THIS salad. Now this is something else. First off, the capsicum is oven roasted so it’s warm, sweet and slightly charred. Secondly, we use baby caps, which are so damn cute I had to buy them and work out a recipe later. Then we add sweet, tart and crunch with the dried cranberries, red wine vinegar and almonds.

It all sounds weird but once you add the flavour combos together, you’ve got a party in your mouth.

I first made this Roasted Capsicum Salad for our family Christmas lunch and it will be making a bold appearance at our Australia Day summer BBQ, along with my Best Ever Beef Burgers and my vegan burger options – Sweet Potato and Beet & Black Bean.

(For more delish salad action, check out my Roasted Sweet Potato Salad with Caramelised Onions. Oh yeah.)

If you whip it up too, let me know – tag me in your summer salad pics @athletist_

(With thanks to Coles Magazine, where this recipe first appeared in its original format. I tweaked it to ditch the parsley, switch out the olives and the caps to make it a more mellow flavour bomb for my fam-bam. I bloody love this mag. I’m a magazine junkie and each issue feeds my eyeballs and my tastebuds. And it’s totally free and so well designed, and one of the last in-print foodie mags around – grab it on your next grocery shop.)

Roasted Capsicum Salad

Sweet baby capsicums, lush olives, tart cranberries and crunchy almonds come together in this Vitamin C-packed summer spectacle of a salad
Course Dinner, Lunch, Sides
Cuisine BBQ
Servings 8
Calories 80 kcal


  • 300 g red capsicum
  • 150 g yellow capsicum
  • 500 g baby capsicums
  • 30 g dried cranberries
  • 2 tbs red wine vinegar
  • 1 tbs lemon juice
  • 40 g kalamata olives pitted, sliced
  • 15 g flaked almonds
  • olive oil spray


  • Preheat oven to 200C.
  • Halve and seed the larger capsicums and cut into wedges. Half the baby capsicums length-wise.
  • Place all caps skin side up on a baking tray covered in non-stick baking paper and spray lightly with olive oil spray.
  • Roast in oven for 25-30 minutes or until soft and slightly charred.
  • While your capsicum is roasting, pour the cranberries and red wine vinegar in a small bowl, stir and set aside.
  • Remove roasted capsicum from oven and set aside. Leave them on the tray, as the natural juices and oil will go straight into the salad later.
  • Once capsicum has cooled enough to handle, cut the larger portions into thin strips. Leave the baby caps as they are. The combo of textures looks great on your serving platter.
  • Layer the caps on a serving dish. Spoon the cranberries over the top. Scatter olives.
  • Chop almonds roughly into small pieces and sprinkle on top. Dress with any of the roasting pan juices and any leftover red wine from the cranberries.


Per Serve:
Calories: 80
Protein: 1.9g
Fat: 3.3g
Carbohydrate: 10.3g
Fibre: 1.9g
Keyword salad, Vegan, vegetables, vegetarian


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