5 from 27 votes
Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing
This salad blends roasted broccoli and cauliflower with fresh baby greens, thinly sliced apple, and crunchy pepitas, all brought together by a creamy sun-dried tomato dressing made from blended sun-dried tomatoes, cashews, lemon, and herbs. Roasting the veggies with herbs enhances their texture and flavor, while the tangy dressing adds depth. The mix of tender roasted vegetables and crisp greens makes for a satisfying salad that can be a side or a light main dish.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
4
Calories:
199 kcal
Course:
Salad
Cuisine:
American, Vegan, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 199
% 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.