Go Back
In the realm of healthy eating, salads often take the spotlight as vibrant, nourishing dishes that can be as satisfying as they are colorful. Among the myriad of salad options, our Roasted Broccoli and Cauliflower Salad stands out for its unique combination of flavors, textures, and nutritional benefits. This dish is not just a feast for the eyes; it’s a celebration of wholesome ingredients that cater to health-conscious eaters and salad enthusiasts alike.

Roasted Broccoli and Cauliflower Salad

Discover the deliciousness of a Vibrant Roasted Broccoli and Cauliflower Salad that’s packed with flavor and nutrition. This colorful dish combines earthy roasted vegetables with fresh ingredients like cherry tomatoes, red onion, and feta cheese, creating a delightful mix of textures. Perfect for any occasion, this salad is not only easy to prepare but also a feast for the eyes. Enjoy a healthy and satisfying meal that you can customize to your taste!
Print Recipe Pin Recipe

Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/4 cup feta cheese, crumbled

1/4 cup toasted almonds, roughly chopped

1 tablespoon fresh parsley, chopped (for garnish)

2 tablespoons balsamic vinaigrette

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s ready for roasting the vegetables.

    Prepare the Vegetables: In a large mixing bowl, add the broccoli and cauliflower florets. Drizzle with olive oil, and then evenly sprinkle the garlic powder, smoked paprika, salt, and freshly ground black pepper. Use your hands or a large spoon to toss everything together until the vegetables are well coated with the seasoning.

      Roast the Veggies: Transfer the mixture of broccoli and cauliflower onto a large baking sheet, spreading it out into a single layer. Place the tray in the preheated oven and roast for 20-25 minutes. Halfway through roasting, give the veggies a gentle stir to ensure they cook evenly and achieve that perfect tender, charred texture.

        Mix Fresh Ingredients: While the vegetables roast, prepare the fresh ingredients. In a separate bowl, combine the halved cherry tomatoes and thinly sliced red onion. Pour the balsamic vinaigrette over this mixture and toss well until the vegetables are nicely coated.

          Assemble the Salad: Once the roasted broccoli and cauliflower have cooled slightly, take a large serving bowl and combine these warm vegetables with the tomato and onion mixture. Gently fold in the crumbled feta cheese and the roughly chopped toasted almonds for extra crunch.

            Garnish and Serve: To finish, sprinkle the fresh chopped parsley over the salad as a colorful garnish. You can serve this salad immediately, or for enhanced flavor, let it chill in the refrigerator for about 15-20 minutes before serving to allow the flavors to meld beautifully.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings