Purple Sprouting Broccoli & Cauliflower Salad with Salsa Verde [vegan]

A quick and delicious salad, perfect for lunch or a light dinner.

Salsa Verde brings the perfect richness and flavours to this roasted broccoli and cauliflower salad. Chickpeas partner well for added healthy protein.

Best eaten warm.

I hope you enjoy this purple sprouting broccoli & cauliflower salad with salsa verde recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Purple Sprouting Broccoli & Cauliflower Salad with Salsa Verde [vegan]

Salsa Verde brings the perfect richness and flavours to this roasted broccoli and cauliflower salad.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Salads

Cuisine English

Servings 4 people

Calories 144 kcal

Equipment

oven tray

mixing bowl

blender (optional)

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 200 g purple sprouting broccoli
• 400 g cauliflower
• 400 g can chickpeas
• 2 garlic cloves – crushed
• 1 Tbsp Dijon mustard
• 1 Tbsp capers
• 2 Tbsp cider vinegar
• 2 Tbsp finely chopped parsley
• 2 Tbsp finely chopped basil
• 2 Tbsp finely chopped mint
• olive oil
• 1 large handful of pine nuts
• 2 roasted peppers from a jar
• salt & pepper

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Instructions

 

• Preheat the oven to 200°C/400°F/Gas 6.
• Put the trimmed purple sprouting broccoli on a baking tray. Add the cauliflower florets cut in halves. Drizzle with some olive oil. Toss well. Cook for 15-20 mins until slightly crispy. 3 mins before the end, spread pine nuts to roast on top of the vegetables.
• In the meantime make the salsa verde by mixing together capers, Dijon mustard, basil, mint, parsley, garlic, vinegar with 4-5 Tbsp of olive oil. You can either blizz all the ingredients to a paste in a blender or cut herbs and capers by hand with a sharp knife.
• Drain the chickpeas. Place in a salad bowl. Add the roasted vegetables, pine nuts plus finely chopped peppers. Toss in salsa verde. Season to taste. Serve straight away.

Nutrition

Serving: 250gCalories: 144kcalCarbohydrates: 24gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 676mgPotassium: 488mgFiber: 7gSugar: 3gVitamin A: 999IUVitamin C: 103mgCalcium: 106mgIron: 2mg

Find this recipe online:

Purple Sprouting Broccoli & Cauliflower Salad with Salsa Verde [vegan]

https://theflexitarian.co.uk/recipe-items/purple-sprouting-broccoli-cauliflower-salad-salsa-verde-vegan/

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