Roasted Broccoli & Cauliflower Salad

Prep Time: 40 minutes (about 20 minutes hands-on time)

Meal Notes: This hearty salad can stand on its own for a light vegetarian weekday lunch.* Or you can quickly create a full dinner by pairing it with soups like Cheesy Cauliflower Soup or mains like Spanish Chicken and Potatoes

Source: Modified from The Endless Meal.


  • Salad

    • 2 heads of broccoli

    • 1 head of cauliflower

    • 1 pint of cherry tomatoes

    • 1/2 cup sliced almonds

    • 1/2 red onion

    • 1/4 cup balsamic vinegar

    • Olive oil

    • Salt

  • Dressing

    • 1/4 cup lemon juice

    • 4 teaspoons honey

    • 1 1/2 teaspoons Dijon mustard

    • 1 teaspoon balsamic vinegar

    • 1 garlic clove

    • 1 Tablespoon olive oil


  • Prep: Preheat oven to 420 degrees. Line a baking sheet with aluminum foil. Slice cherry tomatoes in half. Small dice onion. Mince the garlic. Chop broccoli, including florets and stems. Chop cauliflower into florets.

  • Marinate Tomatoes: Place sliced tomatoes in a small bowl. Small dice red onion and add to bowl with sliced tomatoes. Mix tomatoes and red onion with 1/4 cup balsamic vinegar and 1/2 tsp sugar. Set aside to marinate.

  • Roast Broccoli and Cauliflower: Reserve 1 .5 cups raw broccoli in large bowl. Place the rest of the broccoli and cauliflower on prepared baking sheet. Drizzle with olive oil and sprinkle with salt, mixing to combine. Stick in the oven and roast for 15 - 20 minutes.

  • Mix Salad: When vegetables have started to brown, remove from oven and mix them into the bowl of raw broccoli. Drain the marinated tomatoes and red onion. Add to the large bowl with the rest of the vegetables.

  • Dressing: Whisk together the marinade ingredients in the same small bowl you used to marinate the tomatoes. Pour the marinade over the vegetables and toss to coat. Sprinkle with sliced almonds before serving.

*Alternate Prep For Weekday Lunches: Do not combine vegetables after broccoli and cauliflower are finished roasting. Instead, whisk together dressing and pour evenly into the bottom of 2-3 mason jars. Then evenly divide the roasted vegetables between the jars, followed by the tomatoes, and topped with the raw broccoli and almonds. This will keep the raw broccoli and almonds crisper for longer.