Moroccan-Inspired Roasted Broccoli Salad
This Moroccan-Inspired Roasted Broccoli Salad packs plenty of plant-based protein and sweet-savory flavors. It is tossed with a global dressing from cumin, turmeric and ginger. The perfect vegan meal to prep for lunch!
Hands up if you love a recipe that works as a salad, side dish, or even a grain bowl? If you’re one of those people, we’re part of the same club!
This salad is not only versatile but also a delicious-hearty recipe. And it is that, you’ll find in this salad, a good source of vegan protein from quinoa, healthy fats from almonds, vitamins, fiber and antioxidants from broccoli, parsley and crispy kale chips. It’s a combo!
Covered in a just right amount of sweet-savory Moroccan style dressing?
Um, let me think… Hard Yes!
I finished off the salad with a sprinkle of almond slides and dry cranberry. For a nutty, sweet and sour food lover like me, it was like the cherry on the top of an ice cream. Simply delightful!
Ingredients
More salads ideas
For whom has noticed, yes, I’m a big fan of wholesome salads with good taste – to show something here, you have this Mediterranean Quinoa Salad which is colorful, hearty, very satisfying and delicious that it still visits me in my dreams from time to time, and this Detoxing Beet and Carrot salad which is basically a relief booster for my liver, and then this Niçoise-Style Salad which was an excuse to eat those caramelized tomatoes and tangy olives on top.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
Would you like more salads ideas? You could check these:
Lentil Salad with Roasted Sweet Potato
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Moroccan-Inspired Roasted Broccoli Salad
Ingredients
Salad
- 2 cups quinoa cooked
- 1 head broccoli roasted florets
- ⅓ cup roasted almonds
- 1½ cups fresh parsley chopped
- ½ cup kale chips optional
- ¼ cup dry cranberry
Dressing
- ⅓ cup olive oil extra virgin
- ½ fresh lemon
- 1½ tbsp honey
- 2 garlic cloves minced
- 1 tsp curcuma powder
- ¼ tsp cumin powder
- ½ tsp ginger powder
- salt and black pepper to taste
Instructions
- Preheat the oven to 400℉
- On a large baking sheet, toss together the broccoli, 2 tablespoons olive oil and a large pinch of both salt and pepper. Transfer to the oven and roast for 15 minutes or until the broccoli is just beginning to char. Remove from the oven. In the meantime you're roasting the broccoli, on a pan roast the slices of almond.
- Meanwhile, make the dressing. In a small bowl or jar of glass, whisk together the olive oil, lemon juice, minced garlic, turmeric, cumin, ginger powder, salt and black pepper.
- In a bowl, add quinoa, parsley, roasted broccoli, kale chips, dry cranberries, roasted almond and mix until well combined.
- Pour the dressing over the salad and gently toss to combine or just set the dressing apart and let the guests serve their own dressing portion. Enjoy!
Notes
- For the cranberries: you could also use dried cherries or even golden raisins.
- For the almonds: keep the salad nut free by omitting the almonds (you’ll also want to use coconut oil instead olive oil). As I mentioned, you could also swap the almonds for pistachios or pecans for a different flavor twist.
- You also can omit using kale chips and replace it for any other ingredient you like or any.