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In recent years, the trend towards healthier eating has surged, with salads taking center stage as a go-to meal choice for many individuals. Gone are the days when salads were often relegated to a side dish; they are now celebrated for their ability to combine vibrant flavors, diverse textures, and a myriad of health benefits. Among the many salad options available, the Roasted Broccoli & Cauliflower Crunch Salad stands out as a particularly nutritious and flavorful choice.

Roasted Broccoli and Cauliflower Salad

Discover the Roasted Broccoli & Cauliflower Crunch Salad, a vibrant and nutritious meal that takes salads to a new level. Combining roasted cruciferous vegetables with fresh greens, this dish is not only visually appealing but packed with vitamins and minerals. Roasting enhances the natural sweetness of broccoli and cauliflower, creating a satisfying crunch. Toss it with a simple dressing and optional toppings like feta or almonds for added flavor and texture. Perfect for lunch or as a side at any gathering, this salad showcases healthy eating without compromising on taste. Enjoy a delicious way to incorporate more veggies into your diet!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

3 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup sliced or slivered almonds

1/4 cup feta cheese, crumbled (optional)

2 tablespoons fresh parsley, chopped

1 tablespoon balsamic vinegar

1 tablespoon fresh lemon juice

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C), ensuring it's hot and ready to roast your veggies perfectly.

    Prepare the Vegetables: In a large mixing bowl, place the broccoli and cauliflower florets. Drizzle them with 2 tablespoons of olive oil, and then generously sprinkle the garlic powder, smoked paprika, salt, and pepper over the top. Using your hands or a spatula, toss the vegetables until they are evenly coated with the oil and spices, ensuring a flavorful roast.

      Roast the Vegetables: Spread the seasoned vegetable florets out in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for approximately 20-25 minutes, or until the vegetables are tender and have developed a golden-brown color on the edges. Be sure to stir them halfway through the roasting time to guarantee even cooking.

        Cool and Combine: Once roasted, remove the baking sheet from the oven and let the vegetables cool for a few minutes. In a large salad bowl, combine the roasted broccoli and cauliflower with the halved cherry tomatoes, thinly sliced red onion, and sliced almonds for an added crunch.

          Make the Dressing: In a small mixing bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, fresh lemon juice, and a pinch of salt and pepper until the mixture is well combined and slightly emulsified.

            Dress the Salad: Pour the dressing over the vegetable mixture in the salad bowl. Toss everything together gently to ensure the dressing evenly coats all the ingredients. If you’re using feta cheese, gently fold it in along with the chopped parsley for an extra burst of flavor.

              Serve: Transfer the colorful salad to a serving platter or divide it into individual bowls for easy serving.

                Enjoy: This salad can be served at room temperature or chilled. Enjoy the delightful combination of textures and flavors in every bite!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    Presentation Tips: For an appealing presentation, consider garnishing the salad with additional crumbled feta and a sprinkle of fresh parsley on top just before serving.