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
Servings: 4
Calories: 199kcal
Ingredients
Sun dried tomato dressing:
- 1/2 cup (55 g) sun dried tomato (dry version)
- 1/4 cup (32.25 g) cashews (use tofu or pepitas for nut-free)
- 1 cup (236.59 ml) 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 (200 g) cauliflower florets
- 2 cups (182 g) 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 (160 g) 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
Nutrition Facts
Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing
Amount Per Serving
Calories 199 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 507mg22%
Potassium 996mg28%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 12g13%
Protein 9g18%
Vitamin A 910IU18%
Vitamin C 84mg102%
Calcium 72mg7%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Emily says
August 12, 2019 at 10:46 pmMade the dressing! it was fab!
Richa says
August 12, 2019 at 11:43 pmyay
Sue says
August 14, 2019 at 5:58 amThis was very good. We loved the addition of apple. Next time I plan to keep the roasted veggies on the side. Thanks Richa!
Richa says
August 14, 2019 at 10:07 amAwesome!
Sandi says
August 18, 2019 at 11:06 amHi…I’m making this today….what’s evoo??? Thanks in advance….
Really LOVE your recipes
Richa says
August 18, 2019 at 11:37 amextra virgin olive oil
Sandi says
August 18, 2019 at 4:09 pmThank you!!! Loved the recipe! Even my picky partner liked it. I’m going to make some pasta, maybe rigatoni, and mix it in when we eat the leftovers….thanks again…really appreciate your culinary talent.
Richa says
August 18, 2019 at 11:01 pmawesome! yes some pasta should go well with the roasted veggies and the dressing!
Babs says
August 19, 2019 at 1:41 pmThis sounds really yummy and I’m planning to make in the near future. Will update after!
Jen says
August 25, 2019 at 2:33 pmJust 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!
Richa says
August 25, 2019 at 2:41 pmawsome!yes soak them longer in hot water, prob depends on the brand and maybe the blender.
Nicola says
October 15, 2019 at 2:37 pmAre 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!
Richa says
October 16, 2019 at 1:38 pmits the same soaking water
Loretta says
December 22, 2019 at 5:05 pmSounds great . Can it be prepared the night before?
Richa says
December 22, 2019 at 5:11 pmYes keepe verything separate. The dressing, roastted veggies and fresh ingredients, then assemble before serving
Geetha says
December 24, 2019 at 8:10 amGreat dish. I served it over quinoa and made it into an entree.
Richa says
December 24, 2019 at 10:40 amaweesome
Morgan L says
March 25, 2020 at 3:25 pmAnother great recipe. The sauce made more than we needed, but we’ll use it for dipping breads or fresh veggies for lunch! Creative recipe, too. Thank you!
Carol says
April 7, 2020 at 9:57 amI 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!
Louise E says
April 17, 2020 at 12:42 pmExcellent 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
Vegan Richa Support says
April 17, 2020 at 12:46 pminnovative! thanks!
Maria Sveistrup says
September 3, 2020 at 12:18 amWill 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 ?
Richa says
September 3, 2020 at 10:21 amI usually just soak 15 mins in hot water. You can soak for a few hours to overnight for super creamy result