Roasted Vegetable Salad With Raspberries Recipe

Name: Roasted Vegetable Salad With Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb bulgur wheat; 3/4 lb baby carrots, peeled and sliced on a bias; 1 None red chili pepper, deseeded and chopped; 3 tbsp olive oil; 1 lb asparagus, trimmed and sliced on a bias; 3 tbsp lemon juice; 1 1/2 tbsp honey; 1 tbsp fresh thyme leaves + extra sprigs to garnish; 1/4 lb raspberries; 1/4 cup cottage cheese

Servings: persons

1/4 lb bulgur wheat
3/4 lb baby carrots, peeled and sliced on a bias
1 None red chili pepper, deseeded and chopped
3 tbsp olive oil
1 lb asparagus, trimmed and sliced on a bias
3 tbsp lemon juice
1 1/2 tbsp honey
1 tbsp fresh thyme leaves + extra sprigs to garnish
1/4 lb raspberries
1/4 cup cottage cheese

1
Bring bulgur wheat and 1 1/4 cups hot water to a boil then simmer for 6-7 mins until grains have absorbed most of the water. Season with salt and let cool for 1 hour.
2
Preheat oven to 350u00b0F. Toss carrots and chili with 2 tbsp olive oil, season and roast for around 18 mins. Add asparagus and roast for another 12-15 mins until just tender. Add lemon juice, honey and 1-2 tbsp water and adjust seasoning.
3
To serve, mix remaining olive oil, chopped thyme, most of the roasted vegetables and raspberries with bulgur wheat then distribute between 4 serving plates, top with remaining vegetables and cottage cheese. Garnish with thyme sprigs.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 lb bulgur wheat, 3/4 lb baby carrots, peeled and sliced on a bias, 1 None red chili pepper, deseeded and chopped, 3 tbsp olive oil, and more.

Yes, Roasted Vegetable Salad With Raspberries falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Salad With Raspberries

How did you like this recipe?

Frequently Asked Questions