This is a very hearty and tasty salad that can easily charm any dinner guest as it has all the components that make for a great dish, savory, sweet, nutty and green. You could add a cup of cooked quinoa and it easily can be a main dish for a vegetarian. By having some vegetables roasted and some raw you get the balance of char and earth and the tahini dressing is a favorite even of my six year old. Kale and Roasted Broccoli Cauliflower Salad ½ cup toasted sliced almonds 1 small head cauliflower (about 1 ½ lbs.) broken in florets 1 small head of broccoli (about 1 ½ lbs.) broken in florets ¼ tsp. of cayenne pepper ¼ cup olive oil 1 teaspoon Kosher salt ½ teaspoon salt ¼ cup tahini 3 tbsp. fresh lemon juice 10 cups stemmed and chopped kale (about 1 bunch) or torn escarole ½ cup pomegranate seeds 2 cloves of minced garlic 1 teaspoon agave 1-2 tablespoons of water to thin out Heat oven to 450° F. On a rimmed baking sheet, toss the cauliflower & broccoli with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt. Roast, tossing once, until golden and tender, 20 to 25 minutes. Meanwhile, whisk together the tahini, lemon juice, 2 tablespoons of oil, water, and ½ teaspoon salt and agave (adding more water if necessary, to achieve the consistency of heavy cream). Toss the kale, almonds, veggies, and pomegranate seeds with dressing and serve.
1 Comment
1/26/2017 09:41:13 pm
Kale and Roasted Broccoli Cauliflower Salad is really a delicious food that I have read and I would like to try this and let my friends taste this I am glad that I have read this and this will surely be shared to my friends and family as well.
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