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Warm roasted broccoli winter salad with vinaigrette dressing in a white bowl.

Warm Roasted Broccoli Winter Salad

Roasted Broccoli Winter Salad! Packed with nutty roasted broccoli, cauliflower, and faro grains, this salad is drizzled with a zesty vinaigrette and topped with creamy avocado, crunchy almonds, and sweet pomegranate seeds.
4.72 from 7 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 448kcal

Ingredients

  • 3 cups broccoli, cut into florets
  • 2 cups cauliflower, cut into florets
  • 1 cup kale, packed
  • 2 tablespoons of za’atar, middle eastern herb blend *see notes
  • 1 ½ cups faro, cooked *see notes

For dressing

  • 6 tablespoons olive oil, divided
  • 2 tablespoon balsamic vinegar
  • 1 lemon, zest only
  • 2 teaspoons honey *see notes
  • 1 teaspoon chilli pepper flakes

Salad toppings

  • 2 tablespoons flaked almonds, toasted
  • 2 tablespoons Goat’s cheese, optional
  • 2 tablespoons pomegranate arils
  • 1 avocado, sliced

Instructions

  • Cook the faro grains according to the package instructions, drain and set aside while you prepare the vegetables.
  • Preheat the oven to 350 and toss the cauliflower and broccoli florets in 2 tablespoons of olive oil. Sprinkle with the za’atar and season with salt and pepper.
  • Roast on a baking tray for about 20 minutes, or until the cauliflower and broccoli are just starting to char and become golden brown. Add the kale to the tray and roast for a further 5 minutes, or until the kale is just crispy.
  • While the vegetables are roasting, make the dressing. Whisk the remaining 4 tablespoons of olive oil, balsamic vinegar, lemon juice, honey and chilli flakes together. Season according to taste.
  • Place the cooked faro into a serving bowl and top with the roasted vegetables. Drizzle the dressing over the salad and toss well.
  • Top with the toasted flakes almonds, sliced avocado, pomegranate seeds, and goat’s cheese.

Notes

  • You can use rice, quinoa, or couscous instead of the faro.
  • Instead of za’atar you can experiment with different spice blends.
  • If you would like to keep this recipe vegan, substitute the honey for maple syrup or agave.

Nutrition

Calories: 448kcal | Carbohydrates: 20g | Protein: 10g | Fat: 38g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 62mg | Potassium: 681mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2140IU | Vitamin C: 93.6mg | Calcium: 111mg | Iron: 2.8mg
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