Home Kitchen Roasted Broccoli Cauliflower Kale Salad

Tomorrow is officially November.

Can you even believe it? I’m in complete denial. This year has flown by at lightening speed and the fact Malloree has been keeping a running countdown until Christmas since August (I’m not even kidding) and only informed me that we have like 7 or 8 Monday’s left, I’m feeling stressed. Thanks A friend.

Before I bombard your screens with Thanksgiving recipes, I thought I would share with you my latest, greatest and most go-to salad. There’s so much more to this salad than the title leads you to believe. If you know me at all, you know that I genuinely love a salad that has a lot of fun ingredients in it. Because salads with different textures and flavors, herbs and spices, nuts and seeds is what we all crave. And I loaded this one up with allthethings. Because why not?

This is a power salad that doubles also as a satisfying flavor-packed vegetarian meal. And because it makes a ton, it’s reliable for meal prepping! Feel free to add or omit any ingredient to make it your own.

To cook this Roasted Broccoli Cauliflower Kale Salad gather:

• cooked wild rice blend
• head broccoli
• cauliflower
• chickpeas (canned)
• olive oil
• za’atar or tandoori spice (or use your go-to)
• raisins
• dried cranberries
• toasted pine nuts
• pepitas
• hemp hearts
• parsley
• mint
• baby kale
• lemon juice (fresh)
• kosher salt
• black pepper

I would suggest starting with the rice. This wild rice blend has wild rice mixed with white, brown and red. I prepared the rice earlier in the day so it would have a chance to cool. I of course used my rice cooker, but added a couple smashed and peeled garlic cloves to the pot so the rice had some subtle garlic flavor. Only remember to remove it before you serve it. 😉

Set out 2 cups.

Preheat your oven to 425℉ (or 220℃).

Next were’ moving onto the vegetables. Onto a rimmed sheet place 1 (15 ounce can – drained, rinsed and patted dry) chickpeas, 1 small broccoli broken into florets and a small head of cauliflower, also broken down into florets.

Drizzle with olive oil and season with 3 tablespoons of za’atar. Toss well to coat.

Roast in your preheated oven for 20 minutes. Rotating the pan halfway.

Add the 2 cups cooked rice into a large bowl along with the za’atar roasted broccoli, cauliflower and chickpeas. Next measure and add in 1/4 cup each dried cranberries and raisins, toasted pine nuts and pepitas. Then add in 2 tablespoons each hemp hearts, chopped parsley and mint.

And gently toss to combine.

To the salad, add in 5 ounces of baby kale, squeeze the juice of 1/2 a large lemon and drizzle with a few tablespoons olive oil.

Then, lastly, season with salt and freshly ground black pepper to taste.

This salad can be served immediately. However, it’s savory slightly rewarmed the next day.

Because we roasted the vegetables in the za’atar seasoning, that along with the lemon juice and oil acts as the dressing meanwhile giving this roasted broccoli cauliflower salad so much flavor. The pine nuts, pepitas and roasted chickpeas add crunch. However, if you need to avoid nuts, sunflower seeds would be flavor-packed too. And it’s pretty obvious that the raisins and dried cranberries give sweetness.

Seriously all the bases are covered.

Enjoy! And if you give this Roasted Broccoli Cauliflower Kale Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!