Roasted Broccoli Salad with Green Goddess Dressing

Roasted Broccoli Salad with Green Goddess Dressing

Roasted Broccoli Salad with Green Goddess Dressing


After spending the winter roasting every vegetable I could get my hands on, the idea of putting roast broccoli into a salad seemed like a natural progression, not to mention a great way to increase the variety of vegetables in our summer salads!

For a while I thought I’d cleverly invented this idea of putting different roasted vegetables in summer salads, but on scrolling back through Swoon Food’s recipes it seems I wasn’t quite as original as I’d thought. Way back at the start I posted this baby beetroot salad, followed by this maple roasted kumara salad, and more recently this spice roasted cauliflower salad.

Nevertheless, this roasted broccoli salad is rather special because it’s packed full of so many different greens making it super high in antioxidants and phytonutrients. It’s extremely versatile and adaptable to whatever fresh greens you have in season, and the accompanying green goddess dressing is absolutely dreamy.

While this roast broccoli salad has 3 core elements: sumac roasted broccoli, fresh greens and the green goddess dressing, it’s slowly changed over the summer to include whatever greens are available each week. At the beginning of summer it was asparagus, rocket and radish, then when asparagus went it was replaced with watercress and cucumber, and more recently  snow peas, green capsicum and celery.

Thus the recipe below is more of a guide, from which you can adapt to include any fresh greens you have in season.

The green goddess dressing is essentially a lemon tahini dressing packed full of fresh green herbs such as coriander, parsley and mint and is whipped up in seconds in a blender.

So even though this roast broccoli salad with green goddess dressing is not a revolutionary new salad idea, I hope this recipe will bring you some fun new salad inspiration and may it serve you as the seasons change too. Enjoy!

Roasted Broccoli Salad with Green Goddess Dressing

Roasted Broccoli Salad with Green Goddess Dressing

Serves: 6
Prep time: 30 minutes Cooking time: 20-30 minutes

1 head of broccoli
4 handfuls of watercress or wild rocket
1 green capsicum
1 large handful snow peas
4 stalks of celery
1 Tbsp sumac
Himalayan pink salt & freshly ground black pepper
2 Tbsp avocado, coconut or macadamia nut oil (for roasting)

Green Tahini Dressing

6 Tbsp tahini
2 Tbsp freshly squeezed lemon juice
2 cloves garlic, crushed
2 handfuls fresh herbs such as parsley, coriander, mint or basil
4 Tbsp filtered water
Himalayan pink salt & freshly ground black pepper

To roast the broccoli, preheat oven to 180ºC and line an oven tray. Rinse the broccoli under cold water, shake off excess water and chop into bite sized florets. Place the florets onto the lined oven tray, sprinkle with oil followed by sumac, salt and pepper. Place the tray in the centre of the oven and roast for approximately 20 to 30 minutes. The broccoli is done when you can easily slice the stalks with a blunt knife and the heads are just starting to colour. Remove the broccoli from the oven and allow to cool while preparing the dressing.

To make the green goddess dressing place all the ingredients into a high speed blender or good food processor, and blend on high until well combined. The consistency should be pourable, if it’s looking too thick add a little more water.

To make the salad, rinse and drain the watercress or rocket. Rinse the green capsicum and celery then finely slice, and rinse and drain the snow peas. To assemble, in a large bowl or serving plate layer up half the broccoli, watercress or rocket, capsicum, celery and snowpeas, and then do the same again with the remainder so that you have a well mixed, attractive looking salad.

Serve either drizzled with the green goddess dressing or with it in a small bowl on the side. This salad is best stored undressed in a sealed container in the fridge for up to 3 days and the dressing will keep up to 5 days in a sealed container in the fridge.


Roasted Broccoli Salad with Green Goddess Dressing

Spiced Cauliflower and Spinach Salad with Brazil Nuts and Pomegranate

Spiced Cauliflower and Spinach Salad with Brazil Nuts and Pomegranate

Spiced Cauliflower and Spinach Salad with Brazil Nuts and Pomegranate

I’ve been making this spiced cauliflower and spinach salad for a couple of weeks now and just can’t get enough of it!

I love the Christmassy colours of the spinach and pomegranate, even though it’s only November… I think this might be the perfect salad for Christmas day! It’s full of vibrant flavours, packed with phytonutrients and super easy to prepare.

The spice roasted cauliflower combines perfectly with the fresh spinach leaves, herbs, and piquant pomegranate seeds to create a flavour explosion in your mouth. The soft textures of the cauliflower and greens are complemented perfectly by the crunch of the pomegranate seeds and lightly toasted brazil nuts. When it’s served with a creamy lemon tahini dressing (such as the one below) and/or dollop of hummus this salad is heaven on a plate!

Best of all it’s so simple to prepare. Combine the cauliflower with spices and roast in the oven until soft and fragrant. Once cooled, toss with spinach leaves, chopped herbs such as coriander, mint and parsley, pomegranate seeds and some lightly toasted nuts. Exactly which spices you use is entirely up to you. I’m loving a Berbere spice mix at the moment which is a combination of cumin, cardamon, allspice, fenugreek, coriander, cloves, pepper, ginger, turmeric, sweet paprika, cinnamon and ajowan. If you haven’t come across this one on your supermarket travels, just use a combination of your favourite warming spices. If I’m out of the Berbere spice mix or want a slightly spicier result I’ll shake over a combination of paprika, turmeric, cinnamon and cayenne.

This versatile salad can be served warm or cold, depending on the temperature of the roasted cauliflower when you combine all the ingredients. Hummus or lemon tahini dressing is optional but makes an amazing addition, lifting the flavours even further and adding some extra plant based protein. If you want to make this an even more substantial meal simply add any protein of your choice such as pan-fried tempeh, chicken or extra nuts and seeds.

If all this hasn’t yet sold you on this beautiful salad, it also makes great leftovers for lunch the next day. Make an extra big batch for dinner and you’ve literally got your lunches sorted for the next few days, win win!

I hope you love this salad as much as I do and if you know anyone else who might love it please share it with them too. Enjoy!


Do you have a favourite salad recipe? Any questions or comments about this one?

Leave your comments down below!


Spiced Cauliflower and Spinach Salad with Brazil Nuts and Pomegranate 


Spiced Cauliflower and Spinach Salad with Brazil Nuts and Pomegranate Seeds

Serves: 6
Prep time: 30 minutes Cooking time: 40 minutes

1 head of cauliflower
2 Tbsp spices such as: Berbere mix or Paprika, turmeric, cinnamon, cayenne
2 Tbsp coconut oil, melted
2 large handfuls spinach leaves
1 pomegranate
1 handful fresh herbs such as parsley, mint and coriander, roughly chopped
1 handful nuts such as brazil, macadamia or hazelnuts (optional to lightly toast)

Lemon tahini dressing
Juice of 1 lemon
2 Tbsp tahini
2 Tbsp filtered water
freshly ground salt & pepper

Preheat oven to 180ºC fan bake and line a baking tray with baking paper or a baking mat.

Rinse the cauliflower then cut into small bite-sized florets. Place the cauliflower florets into a small bowl and toss with the oil and spices. Spread the seasoned cauliflower onto the prepared baking tray and place in the oven to roast for 30-40 minutes. The cauliflower is ready when it has turned a slightly golden colour and can easily be cut with a butter knife. Remove from the oven and allow to cool.

Prepare the spinach leaves by rinsing well under filtered water and leave to drain.

Cut the pomegranate in half and then over a bowl carefully break into pieces and pop out the seeds.

Prepare the herbs by rinsing under filtered water and chopping roughly.

If toasting the nuts, place them on an oven proof tray in a 160ºC oven for approximately 10 minutes until just start to colour. Lightly toasting nuts is another way to remove the enzyme inhibitors from their outsides to make them more digestible.

To serve the salad warm, combine all the ingredients with the cauliflower while still warm and serve immediately. Alternatively, wait until the cauliflower is cool them combine all the ingredients. Serve with a drizzle of lemon tahini dressing and/or dollop of hummus.

Store any leftovers in a sealed container in the fridge for up to 5 days.

To make the lemon tahini dressing: Combine all the ingredients in a food processor and blend or in a jar, close the lid tightly and shake until well combined. Test the consistency, ideally you want it to be pourable. If it’s too thick add a little more water. This dressing can be stored in a sealed jar in the fridge for up to 3 days, simply shake again before using.

Spiced Cauliflower and Spinach Salad with Brazil Nuts and Pomegranate