Slightly charred, roasted broccoli is always a step above steamed broccoli; which is typically a little more bland. I made it with the smoky chipotle dressing-amazing. Hi John! Yes, the magic is in the dressing :D Try this one next! This vegan lentil kale salad with roasted broccoli is made with just a handful of simple, wholesome ingredients. Holy moly!! Used half peanut butter and half tahini in the dressing. Put in a large bowl. We’re so glad you enjoyed it, Jennifer! I have been enjoying your recipes for years and in addition to your cookbook like to print recipes. xo. I was nearing full but went back for seconds. This is fantastic! Take off the heat, cover with a lid and let sit for another 5mins. Made the ginger miso dressing which was so good I just wanted to eat the whole lot with a spoon (but managed to refrain). This recipe is naturally gluten-free. Only thing I did different is put my Kale in my food processor. The holidays are over and if you’re looking to get back on track with some healthy eating habits, look no further than this tasty and fresh recipe by Emily Allen! Had this for lunch today. For dressing, you can choose either our 5-Minute Smoky Chipotle Dressing or Quick Ginger Garlic Miso Tahini Dressing. Combine all the dressing ingredients and whisk to blend. My only subs were frozen green beans instead of broccoli and I used tahini for the chipotle dressing. Made the salad for lunch today. We’re so glad you enjoyed it, Ashley! xo, Really loved this salad. Or, for more protein, top with smoky tempeh, black bean falafel, or chicken. This roasted vegetable kale salad is flexible, naturally vegetarian & vegan. So very good and so easy. Massage for 1-2 minutes to infuse the spices and acidity into the greens. Add the sesame seeds and beans. Will definitely be making this on the regular! If you try this recipe, let us know! Toss with dressing or serve on the side. This paired with sweetness from the maple syrup makes the kale irresistible! Love the addition, Zoe! I started by chopping the broccoli up into small florets. In a bowl, rub the broccoli florets with the oil, garlic and lemon, then season to taste. <3. This is such a unique recipe I will be making it again! Absolutely DELISH! We’re so glad you enjoyed it, Danielle! Thanks for the lovely review and chili powder suggestion- we’ll add it our ideas list. Preheat the oven to 425 degrees F. Toss the broccoli with 1 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer making sure the broccoli does not overlap. It makes the most delicious and filling fresh salads! Thanks for a simple yet amazing recipe! 4. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Great question. Need help? Best when fresh but leftovers keep in the refrigerator for up to 2-3 days (dressings will keep 4-5 days stored separately). Made with the black bean falafel as suggested. Friends, let us show you how easy this 30-minute dish is! We’re so glad you enjoyed it! I miss those build-your-own salads … It’s delicious as a standalone meal. Hope that helps! I’m on the Radical Metabolism eating plan right now and only had to make 2 small substitutions. Toss broccoli florets with the 2 TBS olive oil and the salt until fully coated, then spread on a baking sheet and We also think it would pair well with our Smoky Grilled Eggplant. Roasted cauliflower and fresh kale come together in a salad recipe designed to keep your heart healthy and your belly full. Chickpeas get coated in avocado oil, salt, and a blend of smoky spices (cumin, smoked paprika, and chili powder). Next, into the oven they go for about 20 minutes or until crispy and browned! Edible San Francisco celebrates what feeds us in the SF Bay Area. This was so delicious- packed with flavor! I’m really stepping up my salad game, now that we moved to a new apartment and I’m not as close to my favorite salad bar. Both are delicious, but we especially love the smokiness of the chipotle with this salad! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! We hope you LOVE this kale salad! Trust me. Roast veggies at 425ºF for about 20 minutes. xo. Place broccoli and sweet potato to a rimmed baking sheet. Toss to combine (they should be very well coated). Place in a small-medium pot and cover with 500ml (2 cups) water. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. I didn’t have cashew butter or carrots but used almond butter – WOW! Thank you Minimalist Baker for bringing such healthy and tasty recipes into our lives!! Thanks so much for the lovely review! This is salad just made my week, ya’ll! The wife and I loved it! Add the roasted broccoli, cannellini beans, croutons, and parsley and toss to combine. Spread the broccoli in an evenly spaced single layer onto a … Toss, and roast for another 15 minutes. OMG! Our readers are enthusiastic home cooks, top chefs, farmers and other food producers, butchers and bakers, distillers and vintners—everyone who is leading the way in how we eat and drink today. Thanks so much for sharing! Love the nutritional yeast flavor. … Heat a griddle pan until its nearly smoking. Thank you! Just 30 minutes required! Notify me of followup comments via e-mail. Stir through with a fork. Lightly dress and toss the salad, reserving some of the dressing to finish salad. https://www.halfbakedharvest.com/lemon-garlic-roasted-broccoli-salad Loved this and the interesting flavor combinations. This recipe tastes SO GOOD! Whoop! Delish! As a general rule of thumb I actually don’t eat soy because of my autoimmune disease. Also, I thought it was even BETTER the second day. Super flavorful and filling! So YUMMY! We’re so glad you enjoyed it! Hello Minimalist Baker It’s one of my husband’s favorite restaurants to grab lunch from in downtown Charlottesville. Meanwhile, divide the broccoli into bite-sized pieces (cut bigger ones into halves or quarters). This was absolutely FANTASTIC!!! Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ºF for about 20 minutes. Fall 2018 – Stamping Out Sexual Harassment, « Alcohol Alchemy: Old methods, unusual grapes yield wines like no others, Cooking with San Francisco Cooking School: Brussels Sprouts with Brown Butter ». Thanks so much for the lovely review! I have been a little obsessed with Asian food lately and this Ginger Teriyaki Kale Salad with Roasted Broccoli is basically perfection. Easy to make as we had all the ingredients at home already. Thank you! OMG!! Just when you think your standard caesar salad can’t get any better….it does! It pays off, friends. If you’ve never tried crispy CHEESY roasted broccoli, you’re in for a treat. I am making an effort to eat more salads, and this one left me totally satisfied and full after dinner. Yay! We’re so glad you enjoyed it, Amy! Yummy. Especially when it’s paired with crispy roasted chickpeas, citrus-massaged kale (yeah, we said it), and our 5-minute SMOKY Chipotle Dressing! Didn’t have adobo sauce for the dressing so substituted chili powder and still tasted amazing. But the content is top-notch! I combined it with the Ginger Miso dressing and it came out like a dream! Check out this tutorial! My family loves it when I make your recipes. All my favourite things so I had everything on hand to make. YUM! In the meantime make the spinach garlic sauce. We combine fresh, seasonal, modern recipes with compelling storytelling, all created by incredibly talented writers, photographers, and illustrators from the Bay Area. Bake for about 20 minutes or until broccoli and chickpeas are browned. I knew you said that you wanted to convert every visitor to your site into a kale salad lover – so I just wanted you to know – you have for SURE done that for me and my husband. Enjoy this warm salad when you want something easy to make but still nourishing and healthy. This will become a new favorite. Kale and Broccoli Salad with Poppyseed Dressing is loaded with tart dried cranberries, roasted pumpkin seeds, pine nuts and vibrant shredded cabbage. (Skip this step for raw salad) Bring a pot of water to rolling boil. Fabulous flavours and great mix of textures too. Then you’re ready for assembly! You can also subscribe without commenting. Thank you Dana! Toss broccoli and sweet potato chunks with enough olive oil to coat and season liberally with salt and pepper. I’ll definitely be making this again and using the dressing for other salads or as a dip. Toss to combine and move to one side of the baking sheet. Stir often, and allow to toast until fragrant, about 3-4 minutes. Easing back on nuts and avocado and removing the oil will work wonders and I am going to try that version but it would be worthwhile flagging this OR also trying the lower fat version too . I eliminated the nutritional yeast and added grated parmesan to the finished salad. Drizzle with olive oil, season with salt and pepper, and roast 20 minutes. Thanks so much for sharing! I made this last night and it is fantastic. 4.Remove stems from kale, and roll leaves into bundles, then thinly slice crosswise, to shred the kale. I also really enjoy (or rather, prefer) to roast the broccoli ahead of time because it elevates the salad. I’m not a fan of sauces anyway but if you are I bet it’s fab too. Will be making regularly. I too, went back for seconds! I didn’t have any Kale so made brown rice and mixed in the cashew butter dressing as well as the shredded carrots and roasted pepitas. Super-healthy and utterly delicious kale salad with smoky roasted chickpeas and a lemony Parmesan dressing. Tasty, dynamic salad that is very easy to make! WOW, delicious delicious!! Lovely! We’re so glad you and your family enjoyed it, Alexandra! Thank you, Thank you!! So easy and tasty, went down well with my omni family (served with halloumi). I set a goal to up my vegetable intake this week and the thought of eating heaps of raw veggies made me slightly miserable. So enjoyed this recipe! Phenomenal! Massage with your hands to soften the leaves, then let sit for 5 minutes. For the salad: Preheat the oven to 425 degrees F. Toss the broccoli florets and red onion with the olive oil and a couple pinches of salt and spread out on a sheet pan. On this one in particular, I’d say water down the dressing so it’s thinner, and omit (or cut way down on) oil when cooking the chickpeas and broccoli. Have a question? This roasted broccoli and kale salad with hemp hearts is just the thing you need to spice up your spring. Bring to a boil and let cook uncovered for 10mins. I LOVED this!! Whoop! Roast for another 15 minutes. All these ingredients blended so well together and the chipotle dressing made it even better, We’re so glad you enjoyed it! I laid it out on a baking tray and mixed it with oil salt and pepper so that it was coated. We’re so glad you enjoyed it, Jo! Assemble the salad: Place the kale, remaining 1 tablespoon of oil, and a big pinch of salt in a large bowl. (The maple syrup may have come in handy there ;-). It is the perfect combination of sweet, salty, spicy and earthy. I doubled the chickpeas for extra protein. I will make this again and will try it with the kale too, Loved this recipe! This crazy delicious Crispy Kale Salad is the most asked for kale salad around our house. *Nutrition information is a rough estimate calculated with the lesser amount of nutritional yeast and with a full batch of 5-Minute Smoky Chipotle Dressing. I do like it better without the maple syrup in the kale, the second time I made it I just used olive oil, salt, lemon and nooch on the kale, but that’s just a taste preference. Thanks!! Looking forward to leftovers for lunch tomorrow :). The salad was even better on day 2. Perfect! In the meantime, add chopped kale to a serving bowl and top with lime, salt, chili powder, and maple … Stirring the veggies around at least once during the roasting process. My only issue is that I can’t stop eating it! With sincere good wishes and thanks for all your delicious ideas John. Made this tonight and used frozen broccoli, and added snap peas. Roast for 8-10 minutes until the broccoli turns … A nice healthy green salad was needed to accompany tonight’s dinner, and as I had broccoli that needed using up, I settled on a Kale, Roasted Broccoli and Almond Salad with a Lemon Dressing. The first step is to roast the broccoli and chickpeas on a large baking sheet. Place a sauté pan over medium-low heat and add the sunflower seeds. xo. Thanks so much for sharing! Preheat the oven to 400 degrees F. Toss the broccoli together with the oil and sprinkle generously with salt and pepper. I added some heirloom tomatoes that I had on hand and didn’t want to go bad, which went with well everything. Add the broccoli to the pot and cook for 2 minutes, until bright green, but still crisp-tender. Great success. Such a great balance of flavor. https://twomarketgirls.com/index.php/2019/02/17/roasted-broccoli-kale-salad It’s, dare I say, addictive? Once again Dana you nailed it, Made this recipe substituting cauliflower for broccoli. We’re so glad you enjoyed it, Sinead! A hearty kale salad topped with crispy roasted broccoli tossed in cheesy nutritional yeast, smoky baked chickpeas, and SMOKY 5-minute chipotle dressing. Just made this and it was sooo yummy. Then add to the other side of the baking sheet. I made this for lunch today. Only change I made was swapping cashew butter for tahini in the dressing and it was delicious! I didn’t have Avocado oil so Olive oil worked fine. You can also, Abundance Kale Salad with Tahini Dressing, Curry-Roasted Vegetable & Lentil Kale Salad, Rosemary Roasted Root Vegetable Panzanella, Radicchio Salad with Cashew Ricotta Dressing, Vegan Caesar Salad with BBQ Sweet Potato Croutons. After 20 minutes, add your kale and chickpeas to the roasting pan. Didn’t make the dressing as I didn’t have cashew butter but honestly didn’t even need it! In a large mixing bowl, pour the dressing over the kale, then squeeze and massage the leaves for about 1-2 mins until they start to soften. I will be making this one regularly. This helps it soften and infuses it with flavor. Next massage your chopped kale with a little olive oil and a pinch of salt. Get your greens on! Thanks so much for sharing! It’s:CheesyCrunchyFlavorfulFreshSmokyCustomizableHearty& Satisfying! Such a hearty and delicious salad. I didn’t have kale so used a combination of beet greens and arugula. Cut the apple into matchsticks and add to the kale bowl. The massaged kale was a game changer! Add a bit more oil, salt and pepper, if needed and toss. This recipe takes about 20 minutes to make and it’s quite simple to put together. We will look into it! Notify me of followup comments via e-mail. It’s delicious with root veggies, carrots, quinoa, and a creamy Asian dressing! Broccoli and Kale Caesar Salad with Tuna. A few years ago I got into the habit of eating daily greens, and by daily I mean All Day, to the point of actually craving them. 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