Roasted Broccoli & Cauliflower Salad with Cranberries

Published December 20, 2022 by Dr. Stephanie Gray, DC

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I love love love this Roasted Broccoli and Cauliflower Salad!

So easy to make, with simple ingredients. Everybody will ask you for the recipe.

This salad showcases roasted broccoli and cauliflower. Roasting the veggies first brings out their natural flavour. 

The dressing is rich and creamy, featuring avocado which elevates the nutritional density of this salad. 

Celery, slivered almonds and dried cranberries dress up this salad and gives it just a touch of sweetness. 

You will make this salad again and again.

It is gluten free, grain free, dairy free, paleo and keto friendly.

A perfect salad for your holiday dinner or any time!

Why you will LOVE this Roasted Broccoli &

Cauliflower Salad

• Very easy to make

• Simple ingredients using real food

• Gluten free, grain free, dairy free

• Contains good fats and protein

• The dressing is creamy and dreamy

• Everybody will ask you for this recipe!

• Paleo and ketogenic friendly

What equipment do you need to make this salad? 

• one large mixing bowl
• baking sheet
• food processor or blender

What ingredients do you need to make this Roasted

Broccoli & Cauliflower Salad?

• 1 medium broccoli 
• 1 medium cauliflower 
• 1 tbsp olive oil
• 1/4 cup slivered almonds
• 1/2 cup dried cranberries
• 1/2 cup celery
• 1/2 cup mayonnaise
• 1 small avocado
• 1 clove garlic 
• 1.5 tbsp lemon juice (or juice from half a lemon)
• 1/4 tsp sea salt
• 1/4 tsp black pepper

How do I make this Roasted Broccoli & Cauliflower

Salad?

It’s EASY!

Step 1:

Preheat oven to 350 F.

Step 2:

Arrange broccoli and cauliflower florets on a baking sheet. Drizzle evenly with olive oil.

Step 3:

Roast veggies for about 30 minutes. The edges should be light golden brown.

Step 4:

While vegetables are roasting, make the dressing. In a small food processor, add mayonnaise, avocado, garlic, lemon juice, salt and pepper. Process until smooth.

Step 5:

Allow vegetables to cool at least 30 minutes.

Step 6:

Transfer cooled broccoli and cauliflower to a large mixing bowl.

Step 7:

Add slivered almonds, dried cranberries and celery.

Step 8:

Pour dressing over salad and mix using tongues.

Best if served the same day.

Key Ingredients & Substitutions:

•  Broccoli & Cauliflower – Broccoli and cauliflower were chosen as they pair nicely together. Roasting brings out the full flavor of the veggies.

• Slivered almonds- slivered almonds were chosen as they offer a nice texture to the salad and it saves time from chopping my own nuts. You could chop your own almonds if you so desire. Eliminate from recipe if avoiding nuts.

• Cranberries- I admit, I’m not crazy about dried cranberries as they are always coated in (pro-inflammatory) seed oils and sugar. I have yet to find a “healthier” dried cranberry. I’ve tried drying them myself, but they fell short. I allow them in small quantities during the holidays because they add colour and a touch of sweetness that people like. Dried currants or raisins would also work in this salad. In the warmer months of the year, I use pickles instead of cranberries. This works nicely too!

• Mayonnaise– Use a mayonnaise made from olive oil or avocado oil if you can find it and afford it. They are better for you (less inflammatory than mayonnaise made from canola/soybean oil).

• Avocado- a small avocado is used for the dressing to create a creamy dressing . Avocado adds nutritional value to this salad.

How to Store this Salad 

This salad is best if served the same day. 

 Store leftover salad in a glass, airtight container. It should be refridgerated and eaten within 2-3 days.

Do not freeze this salad.  

Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media