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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-free 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-free
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
- 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, and other fruit additions such as pear, citrus to the salad for variation
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 couldn’t find dried sundried tomatoes at my local grocery. Would the ones soaked in oil work for this recipe?
Yes
Amazing
thanks for popping in
Will be making it on Sunday for my husbands birthday dinner. I just have one question. Do you soak the cashews overnight or just use them as is ?
I usually just soak 15 mins in hot water. You can soak for a few hours to overnight for super creamy result
Excellent recipe. I modified it to be nut-free (used pepitas) and oil-free. Lots of dressing left over, so I used it on my warm potato salad. I might spice the dressing up a bit more next time, it’s a personal preference. Certainly a keeper
innovative! thanks!