This roasted broccoli salad with honey vinaigrette combines charred broccoli or broccolini, sweet dates, crunchy hazelnuts, fresh mint, and mellow garlic confit. It is substantial enough for lunch yet versatile enough to serve alongside roast chicken, grilled fish, or other summer mains.
This roasted cauliflower salad from Smitten Kitchen is a flavor bomb of sweet, salty, and tangy. Charred cauliflower and scallions meet chewy dates, crunchy pistachios, and a zippy lemon vinaigrette. It’s one of those dishes you eat straight from the bowl – proof that Deb Perelman’s recipes never miss.