Mediterranean salad with roasted broccoli, mushrooms, and citrus-fruit dressing
A refreshing, nutrient-packed salad that combines roasted broccoli and mushrooms, sweet citrus fruits, crunchy seeds, and a tangy, naturally sweet dressing. It’s light, satisfying, and perfect as a dessert-like salad or a main salad for lunch/dinner. No oil, no baking—just pure Mediterranean goodness.
Total Time:
Prep Time: 15 minutes
Roast/Steam Time: 15 minutes
Total Time: 30 minutes
Ingredients
Vegetables:
1 small head of broccoli, cut into florets
100 g mushrooms (button or cremini), sliced
1 medium carrot, julienned or thinly sliced
1 small cucumber, diced
A handful of baby spinach or arugula
Fruits:
1 orange, peeled and segmented
½ small pomegranate, seeds only
½ apple, thinly sliced
Toppings & Extras:
2 tbsp pumpkin seeds or sunflower seeds
2 tbsp chopped fresh parsley or mint
Optional: 2 tbsp crumbled feta or a vegan soft cheese
Dressing:
Juice of 1 orange
Juice of ½ lemon
1 tsp honey or date syrup (optional, for sweetness)
1 tsp Dijon mustard (optional, for tang)
Pinch of black pepper
Pinch of smoked paprika (optional, for depth)
Instructions:
1. Prepare the veggies:
Steam broccoli for 3-5 minutes until slightly tender but still crisp.
Slice mushrooms and carrot. Mushrooms can be lightly steamed or added raw if preferred.
2. Prepare the fruits:
Peel and segment the orange. Remove pomegranate seeds. Slice apple thinly.
3. Make the dressing:
In a small bowl, mix orange juice, lemon juice, honey/date syrup, mustard, black pepper, and smoked paprika. Stir until smooth.
4. Assemble the salad:
In a large bowl, combine steamed broccoli, mushrooms, carrot, cucumber, and greens.
Gently fold in the orange, apple slices, and pomegranate seeds.
Drizzle the dressing on top and toss lightly.
Sprinkle pumpkin/sunflower seeds and fresh herbs on top.
Optional: add feta or soft cheese.
5. Serve
Serve immediately as a fresh salad, or chill for 10–15 minutes for a cooler, refreshing taste.
Notes & Tips:
You can swap fruits: mango, pear, or berries work well.
Mushrooms can also be sautéed in a non-stick pan without oil for extra flavor.
For extra crunch, lightly toast seeds in a dry pan.
This salad doubles well as a meal prep option—keep dressing separate until serving.
Nutritional Information
Calories: 180–200 kcal
Protein: 6 g
Carbs: 30 g
Fiber: 8 g
Fat: 4–5 g (from seeds and optional feta)
Vitamin C: 80% DV
Vitamin A: 50% DV