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In the quest for vibrant and nutritious meals, the Roasted Broccoli & Cauliflower Crunch Salad stands out as a delightful option. This salad not only showcases the natural flavors of roasted vegetables but also combines them with fresh ingredients for a crunchy, satisfying dish. Perfect as a side or a main course, this recipe is packed with vitamins, minerals, and comforting textures, making it an ideal choice for health-conscious eaters and food lovers alike.

Roasted Broccoli and Cauliflower Salad

Discover the Roasted Broccoli & Cauliflower Crunch Salad, a vibrant and nutritious dish that elevates any meal. This salad celebrates the rich flavors of roasted vegetables combined with fresh cherry tomatoes, sharp red onion, and crunchy almonds, all tied together with a zesty dressing. Packed with vitamins, fiber, and antioxidants, it's perfect as a side or a light main course. Enjoy a healthy, delicious meal that’s easy to prepare and delightful to eat!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup almonds, sliced or slivered

1/4 cup feta cheese, crumbled (optional)

2 tablespoons fresh parsley, chopped

1 tablespoon balsamic vinegar

1 tablespoon fresh lemon juice

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: In a large mixing bowl, combine the broccoli and cauliflower florets. Drizzle with 2 tablespoons of olive oil, and sprinkle garlic powder, smoked paprika, salt, and pepper over the vegetables. Toss until they are well coated.

      Roast the Vegetables: Spread the seasoned florets in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly browned at the edges. Stir halfway through roasting for even cooking.

        Cool and Combine: Once roasted, remove the vegetables from the oven and allow them to cool for a few minutes. In a large salad bowl, combine the roasted broccoli and cauliflower with cherry tomatoes, red onion, and almonds.

          Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, lemon juice, and a pinch of salt and pepper until well combined.

            Dress the Salad: Pour the dressing over the vegetable mixture and toss to coat everything evenly. Gently fold in the feta cheese (if using) and chopped parsley.

              Serve: Transfer the salad to a serving platter or individual bowls.

                Enjoy: Serve at room temperature or chilled, and relish the delightful crunch and flavors!

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