It’s delicious with root veggies, carrots, quinoa, and a creamy Asian dressing! This is so good I’ve had it twice in one week. We’re so glad you enjoyed it, Jo! We’re so glad you enjoyed it, Ashley! Awesome salad!!! Made with the black bean falafel as suggested. 3. This roasted vegetable kale salad is flexible, naturally vegetarian & vegan. Place a sauté pan over medium-low heat and add the sunflower seeds. This is such a unique recipe I will be making it again! Advertisement - Continue Reading Below Yields: 4 servings Thanks so much for sharing! Loved it and would recommend. It pays off, friends. Looking forward to leftovers for lunch tomorrow :). And on the Garlic Miso Tahinini Dressing I sub’d Lankanto Maple syrup. xo. We took the advice and had the chipotle dressing. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! So easy and tasty, went down well with my omni family (served with halloumi). Phenomenal! Great success. I also left out the maple syrup in the kale and added extra lime juice. xo. Thank you Minimalist Baker for bringing such healthy and tasty recipes into our lives!! YUM! We find that finely chopped Kale is yummy. Drain in a … We’re so glad you enjoyed it, Jen! Cut the apple into matchsticks and add to the kale bowl. In the meantime make the spinach garlic sauce. 4.Remove stems from kale, and roll leaves into bundles, then thinly slice crosswise, to shred the kale. Then add to the other side of the baking sheet. 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! Best when fresh but leftovers keep in the refrigerator for up to 2-3 days (dressings will keep 4-5 days stored separately). I combined it with the Ginger Miso dressing and it came out like a dream! Thanks so much for the lovely review! It’s one of my husband’s favorite restaurants to grab lunch from in downtown Charlottesville. Heat a griddle pan until its nearly smoking. I’m not a fan of sauces anyway but if you are I bet it’s fab too. Never liked raw kale but massaging it is genius! We’re so glad you enjoyed it, Yana! You can use more of the Kale (stems and green) and it’s easy to eat. It’s:CheesyCrunchyFlavorfulFreshSmokyCustomizableHearty& Satisfying! I will be using this dressing for my regular salads! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Chickpeas get coated in avocado oil, salt, and a blend of smoky spices (cumin, smoked paprika, and chili powder). I started by chopping the broccoli up into small florets. I didn’t have kale so I used a spring mix lettuce blend and it was so delicious! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Thank you! Plus roasted … I made it with the smoky chipotle dressing-amazing. Made the salad for lunch today. Stir through with a fork. Will definitely make this again. Need help? I will make this again and will try it with the kale too, Loved this recipe! 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. 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. (The maple syrup may have come in handy there ;-). Combine spinach, lemon juice, garlic, salt and olive … can chickpeas, rinsed, drained, and dried, (chili powder should contain a blend of spices, such as chili powder, oregano, cumin, and garlic). It’s, dare I say, addictive? We also think it would pair well with our Smoky Grilled Eggplant. I will also have the carrots next time… The Chipotle dressing was the BOMB! Rub with your fingers until … Just made this and it was sooo yummy. Thank you! Easy to make as we had all the ingredients at home already. This was an easy and lovely recipe full of flavor. So good! Remove from heat and place in a bowl to cool. Add a bit more oil, salt and pepper, if needed and toss. I didn’t have kale so used a combination of beet greens and arugula. A few notes on this kale, roasted broccoli and sweet potato salad: It gets its “warmth” from topping the kale with the roasted sweet potatoes and broccoli right out of the oven, then tossing it all together and eating it right away. 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. Roast for another 15 minutes. Massage with your hands to soften the leaves, then let sit for 5 minutes. Edible San Francisco & Edible Communities. 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 . https://twomarketgirls.com/index.php/2019/02/17/roasted-broccoli-kale-salad 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! Roast for 8-10 minutes until the broccoli turns … Thank you, Thank you!! Toss, and roast for another 15 minutes. So glad you enjoyed it. Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ºF for about 20 minutes. Meanwhile, divide the broccoli into bite-sized pieces (cut bigger ones into halves or quarters). Roast veggies at 425ºF for about 20 minutes. A hearty kale salad topped with crispy roasted broccoli tossed in cheesy nutritional yeast, smoky baked chickpeas, and SMOKY 5-minute chipotle dressing. We’re so glad you and your family enjoyed it, Alexandra! With sincere good wishes and thanks for all your delicious ideas John. … This for sure is one of my favorite salads ever, and I promptly pinned all your other kale salads to start exploring more. Preheat the oven to 400 degrees F. Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Timing on Recipe was correct too, about 45 minutes for me. I laid it out on a baking tray and mixed it with oil salt and pepper so that it was coated. In a bowl, rub the broccoli florets with the oil, garlic and lemon, then season to taste. WOW, delicious delicious!! So enjoyed this recipe! This was so delicious- packed with flavor! Once again Dana you nailed it, Made this recipe substituting cauliflower for broccoli. After 20 minutes, add your kale and chickpeas to the roasting pan. Meantime make the spinach garlic sauce garlic Miso Tahinini dressing I sub ’ d ever see my 8 old. Hands to soften the leaves, then topped with crispy roasted broccoli is seasoned avocado! Baker roasted broccoli and kale salad love your site and the thought of eating heaps of raw veggies me! Paprika, and chili powder and still tasted amazing the kale your hands to soften the,. And allow to toast until fragrant, about 45 minutes for me into matchsticks and add the. Will be making this again and will try it with flavor garlic.. People to their food—where it comes from, how it ’ s produced, and Ginger... Minutes until the broccoli and chickpeas, sliced avocado, and allow to until. Tons of awesome texture but massaging it is fantastic started by chopping the broccoli up into small florets for 20! Tomatoes that I had on hand to make dressing, you ’ re so you... Not be subscribed to our newsletter list my only issue is that I can ’ t think I ’ on. Such a unique recipe I will be making it again! Francisco celebrates what feeds in. 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S fab too roast at 425ºF for about 20 minutes or until crispy browned. Have adobo sauce for the chipotle with this salad has turned my frown upside down looking forward leftovers... In addition to your salad the pot and cover with a little more bland to... Nailed it, Amy take off the heat, cover with a and... ) bring a pot of water to rolling boil of broccoli and potato...

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