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Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing

Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing. Creamy Sun-dried tomato dressing with roasted veggies, spring greens, apples and…

Ready 50 minutes
Serves 4
Prep 15 minutes
Cook 35 minutes

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The sun dried tomato dressing has sun dried tomatoes, cashews, water, lemon juice, garlic, basil and salt. It is a creamy delicious dressing that works over any salad.
Nut-free: Use silken tofu or pepitas to make the dressing nut-free.
The Salad has mixed greens, apples, pepitas and cauliflower and broccoli that get roasted with herbs, salt and pepper. You can use other seasonal fruits such as pear or berries, and other roasted veggies or root veggies for variation.
Garnish with fresh herbs, dressing and salt and pepper as needed.

How to make Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing

Recipe

Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing

Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing. Creamy Sun-dried tomato dressing with roasted veggies, spring greens, apples and pepitas. Vegan, gluten-free, soy-free Recipe. Easily made nut-free

Serves 4
Prep 15 minutes
Cook 35 minutes
Total 50 minutes

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 oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp thyme
1 tbsp fresh or 1/2 tsp dried rosemary

Other

4 cups mixed baby Greens
1 apple, (thinly sliced)
3 tbsp pepitas (or use nuts such as pecans, walnuts)

Instructions

1
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.
2
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.
3
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: Use silken tofu or pepitas or hemp seeds to make the dressing nut-free. Use other veggies such as zucchini, mushroom, carrots, root vegetables, and other fruit additions such as pear, citrus to the salad for variation Nutrition is for 1 serve