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

Cook Time: 30

Total Time: 40

Servings: Servings

Author: Deborah Rainford

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

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