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Roasted Broccoli Cauliflower Kale Salad l SimplyScratch.com

Roasted Broccoli Cauliflower Kale Salad

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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 mins
Cook Time 20 mins
Total Time 35 mins
Servings 8 servings
Calories 184
Author Laurie McNamara


  • 1 small broccoli cut into florets
  • 1 small cauliflower cut into florets
  • 1 (15 ounce) can 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


  • Preheat your oven to 425º.
  • 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.


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


Serving: 1serving | Calories: 184kcal | Carbohydrates: 26g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 72mg | Potassium: 570mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2405IU | Vitamin C: 111mg | Calcium: 86mg | Iron: 2mg