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In today's health-conscious world, salads have emerged as a staple in many diets, offering a versatile and nutritious way to consume a variety of fresh ingredients. Among the myriad of salad options, the Roasted Broccoli & Cauliflower Crunch Salad stands out as a flavorful and nutrient-packed choice. This delightful salad combines the earthy flavors of roasted vegetables with a satisfying crunch, making it not only a feast for the eyes but also a treat for the taste buds.

Roasted Broccoli and Cauliflower Salad

Discover the vibrant and nutritious Roasted Broccoli & Cauliflower Crunch Salad, a delightful dish that merges roasted veggies with a satisfying crunch. This salad features wholesome broccoli and cauliflower, crunchy almonds, and optional feta cheese, all drizzled with a tangy balsamic dressing. Packed with vitamins, healthy fats, and fiber, it's not only a feast for the eyes but also a smart choice for your health. Perfect for any meal, this salad keeps your dining experience fresh and exciting!
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Ingredients
  

2 cups broccoli florets, washed and trimmed

2 cups cauliflower florets, washed and trimmed

3 tablespoons extra virgin olive oil, divided

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup almonds, sliced or slivered

1/4 cup feta cheese, crumbled (optional)

2 tablespoons fresh parsley, chopped

1 tablespoon balsamic vinegar

1 tablespoon freshly squeezed lemon juice

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature helps to achieve perfectly roasted vegetables.

    Prepare the Vegetables: In a large mixing bowl, add the broccoli and cauliflower florets. Drizzle with 2 tablespoons of olive oil. Then, sprinkle the garlic powder, smoked paprika, salt, and pepper over the florets. Use your hands or a large spoon to toss the vegetables until they are thoroughly coated in the oil and seasonings.

      Roast the Vegetables: Transfer the seasoned florets to a baking sheet lined with parchment paper. Spread them out in a single layer to ensure even roasting. Place the baking sheet in the preheated oven and roast the vegetables for about 20-25 minutes. They should be tender with slightly browned edges. Be sure to stir the vegetables halfway through the roasting time for uniform cooking.

        Cool and Combine: Once roasted, carefully remove the vegetables from the oven and let them cool for a few minutes. In a large salad bowl, combine the roasted broccoli and cauliflower with the halved cherry tomatoes, thinly sliced red onion, and sliced almonds.

          Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, lemon juice, along with a pinch of salt and pepper. Whisk until the mixture is well combined and emulsified.

            Dress the Salad: Drizzle the dressing over the vegetable mixture in the salad bowl. Gently toss the salad to ensure that everything is evenly coated in the dressing. If using, fold in the crumbled feta cheese and chopped parsley for added flavor and creaminess.

              Serve: Transfer the salad to a beautiful serving platter or divide it into individual bowls for each guest.

                Enjoy: This salad can be served at room temperature or chilled, allowing the delightful crunch and vibrant flavors to shine through. Enjoy the fresh taste and textures!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    Presentation Tips: For an aesthetically pleasing presentation, consider garnishing the salad with additional parsley or a sprinkle of feta cheese on top. Adding a few whole almonds as a decorative touch can also enhance the visual appeal!