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Roasted Broccoli and Cauliflower Salad with Cranberries

Roasted broccoli and cauliflower with a creamy avocado dressing topped with cranberries, celery and slivered almonds.
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Course: Salad
Cuisine: American
Keyword: dairy free, gluten free, keto, paleo
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 309kcal
Author: Dr. Stephanie Gray

Equipment

  • Baking sheet
  • large mixing bowl
  • small food processor or blender

Ingredients

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

Instructions

  • Preheat oven to 350 F.
  • Arrange broccoli and cauliflower florets on a baking sheet. Drizzle evenly with olive oil.
  • Roast veggies for about 30 minutes. The edges should be light golden brown.
  • While vegetables are roasting, make the dressing. In a small food processor, add mayonnaise, avocado, garlic, lemon juice, salt and pepper. Process until smooth.
  • Allow vegetables to cool at least 30 minutes.
  • Transfer cooled broccoli and cauliflower to a large mixing bowl.
  • Add slivered almonds, dried cranberries and celery.
  • Pour dressing over salad and mix using tongues.
  • Best if served the same day.

Nutrition

Calories: 309kcal | Carbohydrates: 16.6g | Protein: 3.6g | Fat: 26.2g | Saturated Fat: 3.7g | Sodium: 226mg | Potassium: 376mg | Fiber: 5g | Sugar: 9.5g