How To Make A Light Broccoli & Cauliflower Salad

How To Make A Light Broccoli & Cauliflower Salad
How To Make A Light Broccoli & Cauliflower Salad

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This festive holiday salad recipe features plenty of oven-roasted broccoli and cauliflower combined with massaged kale. Why massage the kale? It helps tenderize the leaves and infuses the sweet-tangy flavor of the dressing directly into the heart of this healthy winter salad.


This festive holiday salad recipe features lots of oven-roasted broccoli and cauliflower combined with massaged kale. Why massage kale? It helps soften the leaves and infuses the sweet and sour flavor of the dressing into the heart of this healthy winter salad. 

Ingredience

  • 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 2 ounces)
  • ⅓ cup chopped toasted pecans

Directions

  • Step 1 Place a rimmed baking sheet on the middle oven rack. Preheat oven to 450 degrees F. Combine cauliflower and broccoli in a large bowl. Add 2 tablespoons oil, 1/4 teaspoon salt and pepper; toss well to coat. Spread on the preheated baking sheet and roast, turning once halfway through, until tender and golden brown, about 12 minutes. Let cool slightly.
  • Step 2 Meanwhile, whisk vinegar, mustard, honey and the remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Add kale and use your hands to massage the dressing into the leaves until they are softened, about 3 minutes. Add the roasted vegetables along with cherries, cheese and pecans; gently toss to combine.

Nutrition Facts

Serving Size: About 1 1/2 Cups Per Serving:259 calories; protein 8.4g 17% DV; carbohydrates 23.2g 8% DV; exchange other carbs 1.5; dietary fiber 4.9g 20% DV; sugars 8.3g; fat 16.3g 25% DV; saturated fat 3.5g 17% DV; cholesterol 6.8mg 2% DV; vitamin a iu 15227.8IU 305% DV; vitamin c 167.3mg 279% DV; folate 57.1mcg 14% DV; calcium 176.2mg 18% DV; iron 2.3mg 13% DV; magnesium 24.4mg 9% DV; potassium 301.8mg 9% DV; sodium 321mg 13% DV; thiamin 0.1mg 9% DV; added sugar 1g.Exchanges: 

2 1/2 Fat, 2 1/2 Vegetable, 1/2 Fruit