Roasted Broccoli Cauliflower Kale Salad

Great for dinner, a side salad or meal prep! This Roasted Broccoli Cauliflower Kale Salad is exploding with nutritious goodness and lots of delicious texture! Roasted za'atar broccoli, cauliflower and chickpeas tossed with wild rice, dried cranberries, raisins, pipitas, toasted pine nuts and fresh herbs (to name a few!) with a little fresh lemon juice and olive oil.

Course Salads

Cuisine American, Middle Eastern

Keyword broccoli, cauliflower, fall, healthy, power salad, salad

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 184

Author Laurie McNamara

Ingredients

1 small broccoli cut into florets
1 small cauliflower cut into florets
15 ounces canned chickpeas drained, rinsed and patted dry
2 teaspoons olive oil
za'atar
2 cups cooked wild rice see notes
1/4 cup toasted pine nuts or sunflower seeds for a nut-free version
1/4 cup pepitas
1/4 cup raisins
1/4 cup dried cranberries
2 tablespoons hemp hearts
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
5 ounces baby kale
1/2 lemon juiced
1 pinch kosher salt more or less to taste
1 pinch black pepper freshly ground, more or less to taste

US Customary - Metric

Instructions

Preheat your oven to 425℉ (or 220℃).
Place the broccoli, cauliflower and chickpeas onto a rimmed, metal baking sheet. Drizzle with olive oil and season with seasoning blend. Roast for 20 minutes on the middle rack of your oven, rotating the pan 1/2 through.
In a large mixing bowl, combine the cooked wild rice* with the roasted vegetables and chickpeas, pine nuts, pepitas, raisins, cranberries, hemp hearts, mint and parsley.
Next add in the baby kale, fresh lemon juice, 2 tablespoons olive oil and season with salt and pepper to taste. Toss to combine and coat the salad
Serve immediately.

Notes

* When I prepared the rice, I threw in a couple peeled and smashed cloves of garlic with the rice before cooking. Removing them afterwards.

Nutrition