Roasted Broccoli Cauliflower Kale Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, nutritious salad combining roasted za'atar-seasoned broccoli, cauliflower, and chickpeas with wild rice, toasted nuts, seeds, dried fruit, and fresh herbs, finished with lemon and olive oil. Protein-rich and satisfying enough for a main course or sturdy side, with lots of texture and bright Middle Eastern flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 small broccoli (cut into florets)
- 1 small cauliflower (cut into florets)
- 15 ounces canned chickpeas (drained, rinsed and patted dry)
- 2 teaspoons olive oil
- za'atar
- 2 cups cooked wild rice (see notes)
- 1/4 cup toasted pine nuts (or sunflower seeds for a nut-free version)
- 1/4 cup pepitas
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 2 tablespoons hemp hearts
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 5 ounces baby kale
- 1/2 lemon (juiced)
- 1 pinch kosher salt (more or less to taste)
- 1 pinch black pepper (freshly ground, more or less to taste)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 281mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 601mg
- Calcium
- 110mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 281MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.