Healthy glow broccoli and lemon winter salad (2024)

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🧾 Essential ingredients for roasted broccoli salad

In this section, I've outlined the key ingredients and why they're essential in the recipe.For precise measurements, refer to the recipe card at the bottom of the page.

• Broccoli: The star of the show, broccoli, brings a hearty texture. It roasts beautifully, offering a slightly crispy, charred edge that's full of flavor.
• Cauliflower: A wonderful complement to broccoli, cauliflower adds variety and a subtle, nutty taste to the salad. When roasted, it becomes delightfully tender and golden.
• Farro or other grain: farro is an ancient grain often used in salads and soups. It's boiled until soft and nuttyBut you can use a mix of wild and brown rice or quinoa if you prefer.
• Homemade vinaigrette dressing: lemon juice, balsamic vinegar, olive oil, honey and za'atar (a Middle Eastern spice blend)
• Almonds: Toasted almonds are a crunchy addition, offering a nutty flavor and a contrast in texture that elevates the salad.
• Avocado: For a touch of creaminess, avocado is included. It pairs well with the other flavors and adds a luxurious, buttery texture.
• Pomegranate Seeds: Pomegranate seeds burst with tangy sweetness, adding a pop of color and an exciting flavor contrast.

👩🏻‍🍳 Warm winter salad in 4 simple steps

1. Prepare the Vegetables: Start by preheating your oven to 350°F (175°C). Then, vigorously toss the broccoli and cauliflower florets in 2 tablespoons of olive oil. Season them generously with za'atar, salt, and pepper. *If available, opt for garlic-infused olive oil for an extra flavor boost.
2. Roast the Vegetables: Proceed to spread the vegetables evenly on a baking tray. Roast them for about 20 minutes, or until they begin to char slightly at the edges. In the final 5 minutes, add the kale to the tray. This step ensures the kale becomes perfectly crispy. *If kale isn't to your liking, feel free to skip it, although it does add a lovely smoky flavor to the salad when roasted.

3. Make the Dressing: While the vegetables are roasting, prepare the dressing. In a bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, and chili pepper flakes. Season to taste.
4. Assemble the Salad: Place cooked faro in a serving bowl. Top with the roasted vegetables. Drizzle the dressing over the salad.
5. Add Garnishes: Finish the salad with goat's cheese, pomegranate arils, toasted almonds, and avocado slices.

Variations and substitutions

1. Lemon Juice in Vinaigrette: Replace with lime juice for a slightly different citrus profile.
2. Almonds: Swap with walnuts, pecans, or pine nuts for a change in nutty flavor and texture. For a nut-free option, try roasted pumpkin seeds or sunflower seeds.
3. Avocado: Sliced pear or apple can offer a sweet, crisp alternative.
4. Pomegranate Seeds: Dried cranberries can be used for a similar burst of sweetness.
5. Goat Cheese (if included): Feta cheese or shaved Parmesan can be used for a different cheesy flavor.
6. Za'atar tossed with the veggies: try fenugreek, sumac, baharat, or Aleppo pepper. These spices are of Middle Eastern origin and bring a fragrant quality that really helps to brighten up these winter veggies.
7. Protein Addition: add grilled chicken, shrimp, or tofu for a protein boost. Chickpeas or black beans can be a great vegetarian protein addition.

🍯 Storing and reheating leftovers

• Fridge
  • Storage: Keep leftovers in an airtight container. The salad's hearty ingredients hold up well in texture and flavor.
  • Duration: It stays fresh for up to 3 days. The flavor may even improve as the dressing continues to marinate the ingredients.
  • Tip: Ideally, store the dressing separately and add it just before serving to keep elements like almonds crisp.
• Reheat
  • Optional Warming: Reheat the roasted veggies gently, if desired, but avoid overdoing it to prevent them from becoming mushy.
  • Reassembly: Mix the warmed veggies with cold ingredients like avocado and goat cheese for a varied temperature experience.
  • Tip: Leftovers of this roasted broccoli salad are great served at room temperature. Avoid serving it cold straight from the fridge. The flavors will be very muted.
• Additional Tips
  • Preparation: Roast the veggies in advance and refrigerate. Assemble the salad with fresh ingredients when ready to serve.
  • Reviving Leftovers: If it's a bit dry, perk it up with a little olive oil or fresh lemon juice.

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