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This Warm Roasted Broccoli Winter Salad is what I reach for when I want a meal that feels both nourishing and celebratory. The nutty flavor from roasted broccoli and cauliflower pairs beautifully with chewy farro grains, and every bite gets a burst of brightness from creamy avocado and pomegranate. A vibrant vinaigrette ties it all together for a stunning cold-weather dish.
The first time I served this at a winter potluck, everyone wanted the recipe—now it has become my go-to when I want an easy crowd-pleaser with some wow factor.
Ingredients
- Broccoli florets: give the salad its satisfying crunch and depth Roasting brings out their sweetness so look for tight green heads with no yellowing
- Cauliflower florets: mellow the flavors and make the salad hearty Choose firm white florets without any soft spots
- Kale: boosts nutrition and color Try to pick fresh dark green leaves and remove tough stems
- Za’atar: a Middle Eastern herb blend lifts the flavor with earthy aromatics Use a quality blend or make your own with dried thyme sumac and sesame
- Farro: provides a chewy nutty base Rinse well and cook until tender You can swap for rice quinoa or couscous
- Olive oil: creates a silky vinaigrette Use extra virgin for best fragrance and flavor
- Balsamic vinegar: gives the dressing a subtle tang Use aged balsamic for a rich touch
- Lemon zest: brightens and perfumes the salad Use a microplane for the fluffiest zest
- Honey: balances acidity with a touch of sweetness Local raw honey will taste best but maple or agave can work for a vegan swap
- Chilli pepper flakes: bring a bit of warmth Choose mild or spicy based on your heat preference
- Flaked almonds: add crunch and toastiness Toast just until golden and fragrant
- Goats cheese: adds creaminess Use fresh or aged or skip for a dairy free version
- Pomegranate arils: bring bursts of juicy sweetness Look for deep red seeds that feel plump and juicy
- Avocado: delivers richness and softness Choose ripe just yielding fruit checked by pressing gently on the skin
Step-by-Step Instructions
- Prepare the Farro:
- Rinse the farro thoroughly under cool water Place in a saucepan and cover with plenty of water Bring to a boil then simmer until tender as instructed on the package about 20 to 30 minutes Drain and set aside
- Roast the Broccoli and Cauliflower:
- Heat oven to a moderate temperature around 350 Spread broccoli and cauliflower florets on a large baking tray Drizzle with a couple of tablespoons of olive oil Toss until evenly coated Sprinkle generously with zaatar and season with salt and pepper Roast for about 20 minutes Stir halfway through roasting until edges are golden and begin to char This builds the flavor
- Crisp up the Kale:
- Add kale leaves to the tray of veggies after the first roasting time Drizzle lightly with olive oil and toss Roast for five minutes until the kale is just crisp and deep green Watch closely so it does not burn
- Mix the Dressing:
- Whisk together the remaining olive oil balsamic vinegar freshly zested lemon honey and chilli pepper flakes in a small bowl Taste and adjust sweetness or seasoning as needed The vinaigrette should be bold and zesty
- Assemble the Salad:
- Place the cooked farro in a large serving bowl Top with the roasted broccoli cauliflower and crispy kale Drizzle the dressing evenly over everything Toss gently until the grains and vegetables are well combined and shiny
- Finish with Toppings:
- Scatter over toasted almond flakes sliced avocado pomegranate arils and goat cheese if using Serve right away while still slightly warm
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I adore the pop of pomegranate in each forkful It reminds me of my grandmother who always sprinkled pomegranate over our winter salads at family dinners Adding those ruby seeds makes this dish feel festive and special every time
Storage Tips
This salad keeps well for up to three days in the fridge Store components separately whenever possible to maintain the crunch of almonds and freshness of greens If meal prepping add avocado and goat cheese just before serving
Ingredient Substitutions
You can swap farro for other grains such as brown rice quinoa or pearl couscous For extra protein try adding chickpeas instead of cheese If you do not have zaatar use a blend of dried thyme sesame and a pinch of sumac or substitute your favorite dry spice mix
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Serving Suggestions
The salad is hearty enough for lunch but pairs beautifully with roasted chicken or salmon for dinner Serve on a big platter for a side dish at gatherings or pack into jars for easy desk lunches Layer the toppings at the last minute for best texture
Cultural and Historical Context
Roasting vegetables is a staple technique in Mediterranean and Middle Eastern cuisine while the zaatar is a classic spice mix loved for centuries in Levant kitchens The avocado and pomegranate bring a modern twist to the winter harvest flavors you would find across these regions
Frequently Asked Questions
- → How do I make the vegetables extra crispy?
Ensure broccoli and cauliflower florets are well-spaced on the baking tray and roast at a high temperature. Tossing with oil helps them caramelize and become crisp.
- → Can I substitute another grain for faro?
Yes, quinoa, brown rice, or couscous work well as alternatives to faro. Adjust cooking times as needed for each grain.
- → What makes za’atar a good spice for this salad?
Za’atar offers earthy, tangy, and herby notes that complement roasted vegetables and bring Middle Eastern flair to the dish.
- → Is this salad suitable for vegan diets?
Absolutely! Omit goat cheese and use maple syrup or agave in the dressing to keep everything plant-based.
- → Can I prepare this salad ahead of time?
The vegetables and grains can be roasted and cooked in advance. Add toppings and dressing just before serving for best texture.