Cauliflower and broccoli are key players in this unusual salad. What I love about it, aside from the incredible taste of the dressing, is the way you can make it with just three components, or build it to your liking. Usually the cauliflower and broccoli are noshed as soon as they come out of the oven, and I don’t have enough for the salad! I like my salad lightly dressed, so you can double the dressing if your preference is otherwise. This dressing is delicious on grilled tuna or grilled chicken cutlets too.
Winter Blend Salad
- Cooking and Prep: 50 m
- Serves: 6
Winter Blend Vegetables
Prepare the Winter Blend Vegetables
Preheat oven to 400°F (200°C).
Place veggies in a strainer and rinse well to remove any frost. Drain well.
Turn out into a large baking sheet lined with Gefen Parchment Paper. Drizzle generously with olive oil and sprinkle with kosher salt. Mix to coat.
Slide into the oven and bake for 40 minutes, or until edges are slightly browned and veggies are soft. Stir occasionally.
Prepare the Rest of the Vegetables
Scrub cucumber and cut down lengthwise. With a small spoon, score down the center to remove all the pits (use in gazpacho, a regular salad, or just nosh them!).
Slice across and put in a medium salad bowl. Add cooled veggies and dried cranberries, and carrots and scallion if desired.
Prepare the Dressing
For the dressing, blend all ingredients together with a hand blender until smooth and creamy.
Pour over salad right before serving. Sprinkle with pumpkin and/or sunflower seeds.
Photography: Moishe Wulliger
Styling: Renee Muller