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Cauliflower and Broccoli Salad with Thousand Island Dressing

As the weather gets cooler and summer transitions into fall, I find myself craving
warmer salads with fewer leafy greens and more cooked vegetables. The salad
below features quick-roasted cauliflower, broccoli, and charred red onions that are
mixed with a homemade Thousand Island dressing.
The following recipe provides roughly 8 servings.

Ingredients

For the Thousand Island Dressing:

  • 1.25 cups prepared mayonnaise
  • ¼ cup ketchup
  • ¼ cup bread & butter pickle relish
  • Zest of 1 lime
  • Juice of ½ lime
  • 2 Tbsp red onion (less than ¼ of one small red onion, small dice)
  • ¼ tsp Kosher salt
  • ¼ tsp freshly-ground black pepper
  • ½ tsp sweet paprika

For the Remaining Salad Components:

  • 1 head broccoli (cut into bite-sized florets)
  • ½ head cauliflower (cut into bite-sized florets)
  • ½ red onion (cut into slices)
  • 2 Tbsp vegetable oil
  • ½ tsp Kosher salt

Instructions 

  • Preheat the oven to 500˚F.
  • For the Thousand Island dressing, whisk together the prepared mayonnaise with
  • the ketchup, pickle relish, lime zest, lime juice, diced red onion, Kosher salt,
  • freshly-ground black pepper, and sweet paprika.
  • Taste the dressing, and add more seasoning or ingredients as desired.
  • Set the dressing aside in the fridge for later on when you are ready to serve.
  • When you are ready to prepare your vegetables, cut the broccoli and cauliflower
  • into bite-sized florets.
  • Cut the red onion into thin slices, and add the sliced onion to a mixing bowl with
  • the cauliflower and broccoli.
  • Toss the vegetables in the vegetable oil, and season with Kosher salt.
  • Add the vegetables to a parchment-lined sheet tray.
  • *If you want the roasted vegetables to have an even more intense, dark-roasted
  • color, divide the vegetables among two separate sheet trays.
  • Roast the vegetables at 500˚F for roughly 20 minutes, or until the onions take on
  • some color and the vegetable are cooked.
  • Remove the vegetables from the oven, and allow them to cool down for fifteen
  • minutes at room temperature.
  • When the vegetables have mostly cooled, mix them gently with some of the
  • Thousand Island dressing that you made earlier and stored in the fridge.
  • *You don’t need to use all of the dressing at this stage—use however much you
  • like.
  • Serve right after you mix the warm roasted vegetables with the Thousand Island
  • dressing.

Notes

You can use a variety of cooked vegetables as the base for this recipe, including bell peppers, eggplant, or any root vegetable.