Roasted broccoli, almond, + apple salad with cider vinaigrette.



Say hello to the plainest-looking, but most insanely delicious salad you’ll meet today.

It’s a humble one, this salad. There’s nothing particularly indulgent or extravagant about it- there’s no meat, or dairy, or wheat, or sugar, or any of those other things that usually make a dish a showstopper. And yet, I’m totally hooked on it. I ate something similar for lunch at The Lancaster hotel way back before Christmas, and had totally forgotten about it until a few weeks ago. Since then, I’ve been making up mass batches a couple of times a week (it keeps well for 48-72 hours in the fridge), and marvelling at how it somehow tastes better and better as the days pass and the tangy vinaigrette dressing melds with the flavours of the roasted vegetables and tart apple pieces.

It’s the roasting of the broccoli and cauliflower that really makes it a memorable dish. Without that 15 minute stint in the oven to bring out their nutty depth of flavour and the slight bitterness of the cauliflower (enhanced by a few chopped almonds and a scattering of creamy toasted pinenuts), this salad would really just be a crudite platter that’d been upended. It’s a total whizz to put together too- the sort of dish that takes the plainest of ingredients and really makes them sing.

Make up a batch today, then pat yourself on the back every lunchtime for the rest of the week as you shun ordinary, boring old sandwiches and instead sit down to a dish of the most revitalising and satisfyingly toothsome of salads around.

Rosie-Reynolds-food-photography-roasted-vegetable-salad Cider-with-Rosie-roasted-broccoli-salad Toasted-almonds-cider-with-rosie-food-photography

Makes 3/4 lunch portions, or 2 large dinner portions.
Ingredients ::
1 broccoli
1 cauliflower
1 crisp apple (Royal Gala works well)
2 handfuls almonds
1 handful pine nuts

2tsp Dijon mustard
5 tbsp extra virgin olive oil
4 tbsp cider vinegar
1 generous pinch of Maldon salt

- Cut the broccoli and cauliflower up into florets (we’ll slice them smaller once they’re roasted), and arrange on a roasting tray. Place into an oven preheated to 180 degrees celsius to cook for 15 minutes, until they’re very lightly browned in places and smelling nutty and fantastic.

- Slice the apple into chunks, roughly chop the almonds, and toast off the pinenuts in a dry pan until lightly golden. Chop up the roasted broccoli and cauliflower into bitesize pieces, then combine all the ingredients in a large mixing bowl.

- In a jam jar, add in the mustard, oil, and vinegar and seal the lid tightly. Shake until creamy and amalgamated, then season with salt to taste. The vinaigrette should be tart and strong, since it’ll mellow when used to dress the salad.

- Pour the vinaigrette over the salad, and use your hands to massage together. Serve right away, or portion up and save for a few days of glorious lunches.

Cider-with-Rosie-winter-salad-recipe Roasted-cauliflower-broccoli-recipe

Related Posts Plugin for WordPress, Blogger...
  • QueenBeady

    Blimey, this sounds to die for & something that you would pay absolute top dollar for in a restaurant. It sounds nice & easy to make, so I might just steal this recipe soon. Thanks for sharing it with us.
    Bee xxx

  • Anita Klich

    Oh wow – super-healthy and super-tasty, I reckon :)


    Thank you so much for the recipe. The broccoli, cauliflower and apples are very healthy ingredients for the salad. Your food styling is very amazing.

  • Caroline Cooch

    This has made me so hungry and it’s only 10am! LOL

  • Ala

    Wowie! This does look delicious and I’m a HUGE tangy dressing fan! I would potentially think about adding some sliced grilled chicken for a dinner main meal salad yummy x

  • Lauren S

    Oh yes, this is right up my street <3 A lovely combo of flavours and textures, a lunchtime dream!

    Lauren x

    Britton Loves | Lifestyle Food Fashion Beauty –

  • Jessica

    This looks really delicious and super healthy too, something that I can try whilst I am having a little life overhaul xxx

  • Rosie McKay

    Looks delicious and nutritious, looking forward to giving it a try :)

  • Hey Rita

    This looks SOOOO delicious! :)


  • Miranda | Miranda’s Notebook

    That salad looks fantastic! I love a hearty salad instead of sandwiches for lunch, and it’s great that this one keeps so well. I’ll definitely have to give it a try! xxx

  • Sophia Stones

    Oh this looks gorgeous! I love apple with everything and broccoli and cauliflower are so delicious when roasted! Definitely going to I’ve this a go! Thanks Rosie :)

    Sophia :) xxx

    Small and Happy lifestyle blog

  • Elizabeth Rebecca

    That looks amazing – I love apple in salad.

    Lizzie Dripping

  • Pingback: Links | Poopbook()

  • Sally Crangle

    This looks a little bit like heaven and the perfect this time of year kind of a lunch. I recently discovered roasted cauliflower (we do ours with ground cardamon and roasted curry powder and it is the BOMB alongside an spicy dish or as a leftover with lentils, wilted greens and chopped coriander in a lunch y salad) but i have never roasted brocoli. The cogs in my little head are already turning…

  • Kirsty W

    This looks so delicious Rosie! Roasted cauliflower + broccoli is one of my favourite things and the addition of apple and a mustardy dressing sounds perfect!

  • Anna

    love this!!! Looks scrumptious :)

  • Sarah

    Love, love roasted cauliflower and I haven;t had any in too long. Thanks for the inspiration..beautiful pictures!

    Nosebag NI

  • Hilary

    I have made a similar dressing (practically identical tbh) for a brussels sprout, pear, bacon and hazelnut salad – so good! Pan fry the bacon and the brussels sprouts (one of my favourite veges!) and then toss through the pear and hazelnuts, add the dressing, it’s delish! My favourite dressing :)

  • Pingback: Photos of the Week #10 | paperbagblog()

  • My Blonde Reality

    Gosh that looks bloody delish, considering its a salad. Nice work.

Read from the beginning >