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.
Cauliflower and Broccoli Salad with Thousand Island Dressing
As the weather gets cooler and summer transitions into fall, I find myself cravingwarmer salads with fewer leafy greens and more cooked vegetables. The saladbelow features quick-roasted cauliflower, broccoli, and charred red onions that aremixed 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.