Colorful and crunchy vegetable salad made from broccoli, cauliflower and romanesco - vegan and so delicious.

These colors somehow have it all, don't they? I love it colorful on the plate and the purple color puts a smile on my face. :-)

A colorful and crunchy vegetable salad made from broccoli, cauliflower and romanesco is just so delicious. You can enjoy it with a fresh baguette, for example, or with a slice of pizza or tarte flambée.

And the best thing? You'll have it on your plate in 12 minutes, I promise! ;-)

This healthy vegetable salad is also a feast for the eyes.

This is what you need for 2 smaller portions or 1 large one:

• approx. 400 g broccoli, cauliflower and romaneso - I found broccoli and cauliflower in purple and I love the look of it

• some washed lettuce

• 1 tbsp pine nuts - you can also use flaked almonds

• 2 tbsp olive oil

• salt and red pepper

• some garlic powder

For the salad dressing:

• 4-5 tbsp olive oil

• 3 tbsp balsamic vinegar

• 2 tbsp fig balsamic vinegar or 1 tbsp balsamic cream

• 1 tsp mustard - I used honey mustard

• salt and red pepper

If you want the salad to be vegan, use classic mustard for the salad dressing.

Romanesco, cauliflower and broccoli florets go perfectly together in terms of flavor and with the purple touch they really make a statement, don't they?

Here's how:

• Cut the romanesco, cauliflower and broccoli into small florets and wash them

• Place the florets in a pan with the olive oil and fry for approx. 7-10 minutes

• Meanwhile, add salt, pepper and a little garlic powder and mix into the florets

• Keep stirring the vegetables so that nothing burns but the roasted flavors still develop

Important: at the end of the roasting time, the vegetables are still nice and crunchy and not cooked through. However, if you prefer them a little softer, you can also pre-cook them a little over steam first and then fry them briefly in the pan on a high heat.

The vegan sprout salad is nice and crunchy and tastes so delicious with the balsamic salad dressing.

• In the meantime, prepare the salad dressing: Put all the ingredients in a bowl and mix together

• When the florets are cooked, add them directly - still warm - to the salad dressing and mix everything well

• Now use the same frying pan, without any additional fat, and toast the pine nuts

If you use flaked almonds instead of pine nuts, make sure they don't burn. Add a little more olive oil to the pan and don't leave the flakes unattended: they will brown very quickly.

• Now add the lamb's lettuce to the salad bowl with the sprouts, as well as the roasted pine nuts or flaked almonds

• Mix the salad well again and serve on a plate: Bon appétit!

This vegetable salad goes perfectly with fresh bread, a slice of pizza - can also be from the day before - or a tarte flambée.