A vibrant and nutritious dish perfect for any occasion, combining crunchy broccoli and cauliflower with a delightful honey lemon vinaigrette.
Ingredients
Scale:
2 cups broccoli florets, chopped
2 cups cauliflower florets, chopped
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1/2 cup bell pepper, diced
1/4 cup sunflower seeds or sliced almonds
1/4 cup feta cheese, crumbled (optional)
1/4 cup olive oil
3 tablespoons honey
2 tablespoons lemon juice, freshly squeezed
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
On a baking sheet, spread the broccoli and cauliflower florets in a single layer. Drizzle with olive oil, salt, and pepper, tossing to coat evenly.
Roast the vegetables for 20-25 minutes, or until tender and slightly browned, stirring halfway through.
While the vegetables are roasting, prepare the honey lemon dressing by whisking together olive oil, honey, lemon juice, Dijon mustard, salt, and pepper.
In a large bowl, combine the roasted broccoli and cauliflower with cherry tomatoes, red onion, bell pepper, and sunflower seeds. If using, gently fold in the feta cheese.
Drizzle the honey lemon dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes before serving.
