Spiced Broccoli and Cauliflower Salad
Elevate your salad game with this vibrant Spiced Broccoli and Cauliflower Salad, a delicious fusion of roasted vegetables and bright, creamy flavors. Perfectly seasoned with ground cumin, smoked paprika, and turmeric, the tender broccoli and cauliflower florets are roasted to golden perfection, delivering irresistible smoky and earthy notes. A tangy yogurt dressing infused with lemon juice and honey adds a refreshing balance, while chopped parsley and optional sliced almonds provide delightful bursts of freshness and crunch. Ready in just 40 minutes, this Mediterranean-inspired recipe is ideal as a side dish or a light main course. Healthy, colorful, and packed with bold flavors, this spiced roasted vegetable salad is sure to become a favorite—and it's just as delicious warm as it is at room temperature!
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Recipe Information
Ingredients
- 300 grams broccoli florets
- 300 grams cauliflower florets
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 2 tablespoons plain Greek yogurt
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons sliced almonds (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the broccoli and cauliflower florets.
Drizzle the olive oil over the vegetables and sprinkle with ground cumin, smoked paprika, ground turmeric, salt, and black pepper. Toss until the vegetables are evenly coated with the oil and spices.
Spread the spiced vegetables in an even layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the broccoli and cauliflower are tender and slightly crisp around the edges.
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the lemon juice, honey, and plain Greek yogurt until smooth. Adjust seasoning to taste if needed.
Remove the roasted vegetables from the oven and allow them to cool slightly for 5-7 minutes.
Transfer the roasted vegetables to a serving bowl. Drizzle the yogurt dressing over the top and gently toss to combine.
Garnish the salad with chopped fresh parsley and sliced almonds if using. Serve warm or at room temperature.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2559 mg | 111% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 17.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1288 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
