Description

This Summer Rice Salad with Broccoli is a fresh, vibrant, and healthy dish perfect for warm weather meals. It features riced broccoli and roasted sweet corn combined with fresh herbs, grape tomatoes, crunchy pepitas, creamy goat cheese, and a zesty, smooth hummus-based dressing. Roasted to tender perfection and tossed with an herbaceous dressing, this salad is great as a light main dish or a flavorful side, ideal for picnics, potlucks, or easy weeknight dinners.

Ingredients

Vegetables and Produce

1 ½ pounds Broccoli Florets (roughly chopped)
3 large Ears Corn (husked and kernels removed)
½ pint Grape Tomatoes (halved)
1 small Jalapeño (seeded, ribbed & roughly chopped)
1 small Clove Garlic (smashed & peeled)
¾ Cup Flat-leaf Parsley (finely chopped, plus more for serving)
½ Cup Mint Leaves (finely chopped, plus more for serving)

Dressing and Seasoning

2-3 Tablespoons Olive Oil (divided)
Sea Salt Flakes & Ground Black Pepper (to taste)
½ Cup Hummus (store-bought or homemade)
1 ½ – 3 Tablespoons Cold Filtered Water (to thin dressing)
2 ½ teaspoons Lemon Juice

Add-ins and Garnishes

½ Cup Pepitas (chopped; substitute: sunflower seeds)
1/3 Cup Goat Cheese (crumbled, about 1.5 oz; substitute: feta cheese)

Optional Mix-ins

Cooked Chickpeas
Sliced Avocado
Sliced Jalapeños
Sliced Scallions
Fresh Lemon Zest

Optional For Serving

Pita Chips

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Instructions

Preheat Oven: Arrange your oven racks to the upper and lower third positions. Preheat your oven to 450°F (230°C). Line two large rimmed baking sheets with aluminum foil and lightly grease the foil with non-stick cooking spray. Set aside.
Rice the Broccoli: Working in batches, add the broccoli florets to the bowl of a food processor. Pulse until the broccoli resembles grains of rice. Transfer all riced broccoli to one prepared baking sheet. Keep the food processor handy for making the dressing later.
Add Corn to the Baking Sheet: Spread the corn kernels evenly on the other prepared baking sheet.
Season Summer Veggies: Drizzle 1 to 2 tablespoons of olive oil over the broccoli, then do the same for the corn. Season each pan with about ¾ teaspoon sea salt and a scant ¼ teaspoon black pepper. Toss the broccoli and corn to coat evenly, then spread them out in single layers on their respective pans.
Roast Veggies: Place both baking sheets in the preheated oven. Bake for 8 to 10 minutes, rotating the sheets from top to bottom and front to back halfway through cooking. Roast until the broccoli rice and corn are tender. Remove from oven and let cool.
Make the Dressing: In the food processor, combine the hummus, jalapeño, garlic, lemon juice, olive oil, and cold filtered water. Season with a good pinch of salt and pepper. Process until the dressing is very smooth. Taste and adjust seasonings as needed.
Toss Rice Salad: In a large bowl, combine the roasted broccoli rice, roasted corn, chopped parsley, chopped mint, and halved grape tomatoes. Pour half of the dressing over the salad and toss well to coat all ingredients evenly.
Serve Summer Rice Salad: Transfer the salad to a serving bowl or individual plates. Garnish with the chopped pepitas, crumbled goat cheese, and extra herbs. Serve with lemon wedges, pita chips, and the remaining dressing on the side. Enjoy immediately.

Notes

To rice broccoli, a food processor is essential for achieving the right texture resembling grains of rice.
The jalapeño in the dressing adds a mild kick; adjust the amount or omit if you prefer less heat.
If desired, add optional mix-ins like cooked chickpeas, sliced avocado, or fresh scallions for extra texture and flavor.
You can substitute pepitas with sunflower seeds and goat cheese with feta cheese if preferred.
The cold filtered water in the dressing helps achieve a smooth, pourable consistency—add gradually to reach your desired thickness.
For easier cleanup and roasting, lining baking sheets with foil and greasing it lightly is recommended.
This salad is best served fresh but can be refrigerated for a day; add pepitas and cheese just before serving to keep them crunchy and fresh.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Roasting
Cuisine: American