Broccoli & cauliflower salad
Delight in the fresh flavors of a vibrant broccoli and cauliflower salad. A medley of crisp vegetables tossed in a zesty dressing for a burst of taste.
Ingredients:
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 1 tablespoon champagne vinegar
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon honey
- 8 cups chopped lacinato kale (from 1 large bunch)
- ½ cup dried cherries
- 1 cup shaved manchego cheese (about 60g)
- ⅓ cup chopped toasted pecans
Instructions:
- Place a baking sheet with edges in the middle of the oven. Heat the oven to 230 °C. Mix cauliflower and broccoli in a big bowl. Put in 2 tablespoons of oil, 1/4 teaspoon of salt and pepper; mix well. Place on the baking sheet in the oven and bake, turning halfway through, until soft and browned, for approximately 12 minutes. Allow to cool a bit.At the same time, blend vinegar, mustard, honey and the remaining 2 tablespoons of oil and 1/4 teaspoon of salt in a large bowl. Add kale and use your hands to rub the dressing into the leaves until they soften, for about 3 minutes. Include the roasted veggies with cherries, cheese, and pecans; softly mix to incorporate.
Summary:
- Calories: 1435 kcal
- Fat: 102 g
- Protein: 34 g
- Carbs: 113 g
- Potassium: 2762 mg
- Magnesium: 239 mg