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

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: American, Gluten-free, Vegan

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)

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.