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Welcome to the deliciously vibrant world of roasted vegetables! If you're looking for a dish that not only satisfies your taste buds but also nourishes your body, look no further than our Roasted Broccoli and Cauliflower Salad Extravaganza. This colorful salad is a delightful blend of textures and flavors, combining the satisfying crunch of fresh vegetables with the tangy creaminess of feta cheese, all brought together by a zesty dressing. Whether enjoyed as a light lunch, a side dish for dinner, or a potluck favorite, this salad is a celebration of both flavor and health.

Roasted Broccoli and Cauliflower Salad

Discover the delightful Roasted Broccoli and Cauliflower Salad Extravaganza, a vibrant dish that brings out the natural sweetness of vegetables through roasting. This colorful salad combines crunchy veggies with tangy feta and zesty dressing, making it perfect for lunch, dinner, or potlucks. Packed with nutrients, this salad is a celebration of health and flavor, showcasing how easy and enjoyable healthy eating can be. Elevate your meals with this delicious recipe!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup feta cheese, crumbled (optional)

1/2 cup chickpeas, drained and rinsed

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 tablespoon honey or maple syrup

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Prepare the Vegetables: In a large mixing bowl, combine the broccoli and cauliflower florets. Drizzle with olive oil, then sprinkle garlic powder, smoked paprika, salt, and pepper. Toss until the vegetables are evenly coated.

      Roast the Veggies: Spread the coated florets evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until they're tender and slightly caramelized.

        Mix the Salad: While the vegetables are roasting, in another bowl, combine the cherry tomatoes, red onion, chickpeas, and feta cheese (if using).

          Make the Dressing: In a small bowl, whisk together lemon juice, balsamic vinegar, and honey or maple syrup until well combined.

            Assemble the Salad: Once the broccoli and cauliflower are roasted, allow them to cool slightly. Add them to the bowl with tomatoes, onion, and chickpeas. Drizzle the dressing over the top and toss gently to combine.

              Garnish and Serve: Garnish with freshly chopped parsley. Serve the salad warm or at room temperature for a delightful dish!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4