Side dishe for 4

Roasted Broccoli Cauliflower Salad

Name: Roasted Broccoli Cauliflower Salad
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup sun dried tomato; 1/4 cup cashews; 1 cup water; 1 tbsp lemon juice; 1 clove garlic; 1 tbsp extra virgin olive oil (optional); 1 tsp basil; 1/4 tsp salt; 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; 4 cups mixed baby greens; 1 apple; 3 tbsp pepitas

Roasted broccoli and cauliflower top mixed greens with apple, pepitas, and a blended sun-dried tomato dressing.

$1.61per serving $

50 minstart to table

4servings

American Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes Lunches Sheet pan Cold-weather comfort Winter Summer

Ingredients

1/2 cup sun dried tomato
1/4 cup cashews
1 cup water
1 tbsp lemon juice
1 clove garlic
1 tbsp extra virgin olive oil (optional)
1 tsp basil
1/4 tsp salt
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
4 cups mixed baby greens
1 apple
3 tbsp pepitas

Steps

Soak the sun-dried tomatoes and cashews in 1 cup water for 10 minutes.
Heat the oven to 425 F and line a large sheet pan.
Toss the cauliflower and broccoli with oil, salt, pepper, thyme, and rosemary.
Roast the vegetables for 25 minutes, stirring halfway through.
Blend the soaked tomatoes and cashews with their water, lemon juice, garlic, basil, and salt until smooth.
Toss the mixed greens and chopped apple with the dressing.
Top the salad with the roasted vegetables and pepitas.