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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-freeĀ Jump to Recipe
Its time for roasting some abundant veggies and piling them over seasonal greens with seasonal fruits and dressing with a creamy sun dried tomato dressing!
The sun dried tomato dressing is just a few ingredients and works amazingly over roasted cauliflower and broccoli. It also works great in sandwiches, wraps and bowls. The veggies are roasted with fresh herbs, salt and pepper and served over a bed of greens, apples and pepitas. Change up the veggies, hrebs, toppings and fruit for variation! Lets make this Easy Salad.
Ingredients for Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing
- 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
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.
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.
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-freeĀ
IngredientsĀ Ā
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
InstructionsĀ
- 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.
Video
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,Ā and other fruit additions such as pear, citrus to the salad for variationĀ
Nutrition is for 1 serve
Nutrition
Calories: 199kcal, Carbohydrates: 25g, Protein: 9g, Fat: 10g, Saturated Fat: 2g, Sodium: 507mg, Potassium: 996mg, Fiber: 6g, Sugar: 12g, Vitamin A: 910IU, Vitamin C: 84mg, Calcium: 72mg, Iron: 3.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I just made it and it was deliciouss!! I grilled salmon with the veggies, suburb combination too with the dressing and everything. Thanks for the great recipe!
Another great recipe. The sauce made more than we needed, but weāll use it for dipping breads or fresh veggies for lunch! Creative recipe, too. Thank you!
Great dish. I served it over quinoa and made it into an entree.
aweesome
Sounds great . Can it be prepared the night before?
Yes keepe verything separate. The dressing, roastted veggies and fresh ingredients, then assemble before serving
Are the 1/2c sun dried tomatoes soaked in the 1cup of water? Or is the soaking water in addition to the 1 cup of water? Sorry if it says it somewhere I seemed to have missed it. Thanks!
its the same soaking water
Just made this. Delicious flavour and simple to make. Although I had trouble blending the sundried tomatos into a creamy consistency, even after soaking for 15 min. I will make this again. Next time I will soak them a little longer, or chop them before blending!
awsome!yes soak them longer in hot water, prob depends on the brand and maybe the blender.
This sounds really yummy and Iām planning to make in the near future. Will update after!
Hiā¦Iām making this todayā¦.whatās evoo??? Thanks in advanceā¦.
Really LOVE your recipes
extra virgin olive oil
Thank you!!! Loved the recipe! Even my picky partner liked it. Iām going to make some pasta, maybe rigatoni, and mix it in when we eat the leftoversā¦.thanks againā¦really appreciate your culinary talent.
awesome! yes some pasta should go well with the roasted veggies and the dressing!
This was very good. We loved the addition of apple. Next time I plan to keep the roasted veggies on the side. Thanks Richa!
Awesome!
Made the dressing! it was fab!
yay