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In recent years, the culinary landscape has witnessed a significant shift towards plant-based meals. As more and more individuals embrace vegetarianism and veganism, the demand for vibrant, flavorful salads has soared. One such dish that perfectly encapsulates this trend is the Vibrant Roasted Broccoli and Cauliflower Salad. This salad is not just visually appealing; it also offers a delightful medley of flavors and textures that can easily transform any meal into a feast.

Roasted Broccoli and Cauliflower Salad

Discover the colorful and nutritious Vibrant Roasted Broccoli and Cauliflower Salad, your next go-to dish for any occasion. This salad combines the rich flavors of roasted broccoli and cauliflower with fresh ingredients like cherry tomatoes, red onion, and feta cheese, creating a delightful medley that’s not only pleasing to the eye but also packed with health benefits. Perfect as a light main course or a hearty side, it's versatile enough to enhance any meal. Dive into this recipe and enjoy a delicious journey towards healthy eating!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup feta cheese, crumbled (or a vegan alternative)

1/4 cup roasted sunflower seeds

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

    Prepare the Vegetables: In a large bowl, toss the broccoli and cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and pepper until well-coated.

      Roast the Vegetables: Spread the seasoned florets on a large baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and lightly browned. Stir halfway through the roasting time for even cooking.

        Combine Ingredients: In a large serving bowl, combine the roasted broccoli and cauliflower with cherry tomatoes, red onion, and feta cheese.

          Make the Dressing: In a small bowl, whisk together the lemon juice, balsamic vinegar, and a pinch of salt and pepper to taste.

            Dress the Salad: Drizzle the dressing over the vegetable mixture and toss gently to combine.

              Finish the Salad: Sprinkle the salad with roasted sunflower seeds and garnish with freshly chopped parsley.

                Serve: Enjoy this vibrant roasted broccoli and cauliflower salad either warm, at room temperature, or chilled.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6 servings