Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
199 kcal
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Course
Salad
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Cuisine
American, Vegan, gluten-free
Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing
Description
Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing features florets of broccoli and cauliflower tossed with oil, salt, pepper, thyme, and rosemary, then roasted until tender. The sun-dried tomato dressing combines soaked sun-dried tomatoes, cashews (or nut-free alternatives), lemon juice, garlic, and basil into a smooth sauce that adds richness and tang. Mixed baby greens and thinly sliced apple provide freshness and crisp contrast, with pepitas adding a nutty crunch. This layered salad balances roasted, fresh, and textured components for a complex flavor and mouthfeel.
The preparation involves roasting the veg covered at first to steam slightly, then uncovered to develop some roasting color. The dressing is versatile, allowing ingredient swaps for allergen needs, and can be stored separately in the fridge for up to three days to maintain freshness. This salad can be varied with different herbs, spices, vegetables, and fruit additions, making it adaptable to seasonal produce and personal preference.
Serve this salad as a side dish to grilled meats or as a stand-alone vegetarian option. The blend of roasted veg and fresh greens suits warm or room temperature serving, making it practical for meal prep or gatherings.
Ingredients
Sun dried tomato dressing:
- 1/2 cup sun dried tomato (dry version)
- 1/4 cup cashews (use tofu or pepitas for nut-free)
- 1 cup water
- 1 tbsp lemon juice
- 1 clove garlic
- 1 tbsp extra virgin olive oil optional
- 1 tsp basil
- 1/4 tsp salt
Veggies:
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 tbsp rosemary fresh or 1/2 tsp dried
Other
- 4 cups mixed baby greens
- 1 apple thinly sliced
- 3 tbsp Pepitas or use nuts such as pecans, walnuts
Instructions
- Sun dried tomato dressing: Soak the sun dried tomato for 15 mins. Transfer to a blender along with the soaking water and the rest of the ingredients. Blend. Add more water if needed.
- Salad: Add the veggies to a bowl. Drizzle oil and mix and toss. Rub in if needed. Add salt, pepper and herbs and toss well. (You can add other herbs and spice blends for variation, such as cajun, curry, taco spice etc). Transfer to parchment lined baking dish. Cover with parchment and bake at 400 deg F (205 C) for 12 mins, then remove parchment and continue to bake for 20 mins.
- Assemble greens of choice, Add sliced apple, roasted veggies, and pepitas. Drizzle generous dressing and serve.To Store: Store the dressing separately in the fridge for upto 3 days.
Notes
- To make the dressing nut-free, substitute cashews with silken tofu, pepitas, or hemp seeds.
- The dressing stores well when kept separate in the fridge for up to three days.
- You can vary the salad by including other vegetables like zucchini, mushrooms, carrots, or root vegetables, and fruits like pear or citrus for different flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 507mg | 21% |
| Potassium | 996mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 84mg | 93% |
| Calcium | 72mg | 7% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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