Warm Roasted Broccoli Salad (Printer-Friendly)
Roasted broccoli, faro, and winter greens tossed with tangy dressing, avocado, pomegranate, and toasted almonds.
# What You’ll Need to Cook:
→ Vegetables
01 -
3 cups broccoli florets
02 -
2 cups cauliflower florets
03 -
1 cup kale, packed
→ Grains
04 -
1.5 cups cooked farro
→ Spice Blend
05 -
2 tablespoons za’atar
→ Dressing
06 -
6 tablespoons olive oil, divided
07 -
2 tablespoons balsamic vinegar
08 -
Zest of 1 lemon
09 -
2 teaspoons honey
10 -
1 teaspoon chilli pepper flakes
→ Toppings
11 -
2 tablespoons flaked almonds, toasted
12 -
2 tablespoons goat’s cheese, optional
13 -
2 tablespoons pomegranate arils
14 -
1 avocado, sliced
→ Seasoning
15 -
Salt and pepper, to taste
# Steps to Prepare:
01 -
Cook farro according to package instructions, then drain and set aside.
02 -
Preheat oven to 175°C. Toss broccoli and cauliflower florets with 2 tablespoons olive oil, za’atar, salt, and pepper. Spread on a baking tray.
03 -
Roast for 20 minutes until vegetables begin to char and turn golden brown.
04 -
Place kale on the tray and roast an additional 5 minutes until just crisp.
05 -
While vegetables roast, whisk remaining olive oil, balsamic vinegar, lemon zest, honey, and chilli pepper flakes together. Adjust seasoning to taste.
06 -
In a serving bowl, combine cooked farro with roasted vegetables. Drizzle dressing evenly and toss to coat.
07 -
Top with toasted flaked almonds, sliced avocado, pomegranate arils, and goat’s cheese before serving.
# Extra Cooking Tips:
01 -
You can substitute farro with rice, quinoa, or couscous if desired.
02 -
Different spice blends may be used instead of za’atar for varied flavor.
03 -
For a vegan option, replace honey with maple syrup or agave and omit the cheese.