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If you're on the lookout for a dish that combines vibrant colors, delightful textures, and exceptional health benefits, look no further than the Vibrant Roasted Broccoli and Cauliflower Salad. This salad is not just visually appealing; it is a celebration of flavors that brings together the earthy notes of roasted vegetables and the crunch of fresh toppings. Ideal for a quick lunch, as a side for dinner, or a show-stopping centerpiece at potlucks and gatherings, this salad offers versatility that suits any occasion.

Roasted Broccoli and Cauliflower Salad

Discover the Vibrant Roasted Broccoli and Cauliflower Salad, a dish that not only delights the eyes but also nourishes the body. This salad boasts a combination of roasted vegetables, fresh ingredients, and crunchy toppings, making it perfect for any occasion. Packed with essential vitamins, minerals, and antioxidants, it's a nutritious powerhouse that supports health goals while offering incredible flavor. Serve it warm, at room temperature, or chilled for a versatile dining experience!
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Ingredients
  

2 cups fresh broccoli florets

2 cups fresh cauliflower florets

3 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

1/2 cup cherry tomatoes, halved

1/4 cup red onion, very thinly sliced

1/4 cup feta cheese, crumbled (or a vegan crumbly cheese alternative)

1/4 cup roasted sunflower seeds

2 tablespoons freshly squeezed lemon juice

1 tablespoon balsamic vinegar

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by setting your oven temperature to 425°F (220°C) to ensure it's hot enough for roasting.

    Prepare the Vegetables: In a large mixing bowl, add the broccoli florets and cauliflower florets. Drizzle with the olive oil and sprinkle with garlic powder, smoked paprika, and a generous amount of salt and black pepper. Toss everything together until all the florets are evenly coated with the oil and spices.

      Roast the Vegetables: Spread the seasoned broccoli and cauliflower in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and have developed a nice golden-brown color. Be sure to stir them halfway through roasting to promote even cooking.

        Combine Ingredients: Once roasted, remove the baking sheet from the oven and let the vegetables cool slightly. In a large serving bowl, combine the roasted broccoli and cauliflower with the halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese.

          Make the Dressing: In a separate small bowl, whisk together the fresh lemon juice and balsamic vinegar. Season with a pinch of salt and black pepper, tasting to adjust the seasoning if needed.

            Dress the Salad: Drizzle the prepared dressing over the vegetable mixture in the serving bowl. Gently toss everything together until the ingredients are well mixed and coated with the dressing.

              Finish the Salad: Just before serving, sprinkle the salad with roasted sunflower seeds for a satisfying crunch, and garnish with the freshly chopped parsley for a touch of color and freshness.

                Serve: This vibrant roasted broccoli and cauliflower salad is delightful whether served warm, at room temperature, or chilled—perfect for any occasion!

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6 servings

                    - Presentation Tips: For an eye-catching presentation, serve the salad in a large wooden bowl, allowing the colorful vegetables and fresh greens to shine. Add a few extra cherry tomato halves on top for a pop of color!