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Roasted Veggie Cobb Salad

Nichole L
Roasted Veggie Cobb Salad is a flavorful salad full of roasted carrots, radishes, onions, mushrooms, bell peppers and topped with balsamic dressing.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 4
Calories 254 kcal


For the Veggies:

  • 2 tablespoon olive oil
  • 1 cup mushrooms
  • 1 cup bell peppers sliced
  • 1 cup radishes sliced
  • 1 small onion quartered
  • ½ cup asparagus chopped
  • ½ cup baby carrots halved
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the Salad:

  • 4 hard boiled eggs
  • 4 slices bacon cooked
  • 8 cups spring mix lettuce
  • balsamic vinegar or vinaigrette


  • Preheat the oven to 425 degrees. Line a baking sheet with foil.
  • In a large bowl toss together the mushrooms, bell peppers, radishes, onion, asparagus and carrots with the olive oil, Italian seasoning, salt and pepper.
  • Spread the vegetables out in an even layer on the prepared baking sheet.
  • Bake for 20 minutes or until lightly charred and fork tender.
  • Assemble the salads by placing the lettuce into bowls. Divide all of the roasted veggies between the bowls. Add 1 hard boiled egg and 1 slice of bacon to each salad.
  • Season to taste with salad dressing.


Calories: 254kcalCarbohydrates: 21gProtein: 15gFat: 14gSaturated Fat: 3gCholesterol: 187mgSodium: 805mgPotassium: 1298mgFiber: 9gSugar: 8gVitamin A: 38824IUVitamin C: 97mgCalcium: 238mgIron: 6mg

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword baking bloggers, cobb salad, roasted vegetables, roasted veggie salad
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