Roasted Kale and Broccoli Salad

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Roasted Kale and Broccoli Salad

This vibrant salad features roasted broccoli and tender kale, paired with crunchy almonds and sweet raisins, all tossed in a zesty maple-balsamic dressing. It’s a delicious and nutritious option for a quick lunch or a satisfying side dish. Enjoy it on its own or paired with your favorite vegan protein for a complete meal.
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Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Meal Type: Lunch, Salads
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven
Ingredient: Almonds, Broccoli, Kale
Showcase: Latest Recipes
Servings: 4
Ingredients
For the salad:
  • 1 head(s) broccoli
  • 2 tablespoon(s) olive oil (or water/broth for oil-free)
  • 4 cup(s) kale
  • 3 cup(s) mixed salad greens
  • 1/4 cup(s) raisins
  • 1/2 cup(s) roasted almonds chopped
For the dressing:
US Customary - Metric
Instructions
  • Roast the Vegetables: Preheat your oven to 400°F (200°C). On a baking tray, toss the broccoli florets with 1 tablespoon of olive oil (or water/broth) and season with salt and pepper. Roast for 15 minutes. Add the kale to the tray and continue roasting for an additional 5 minutes, until the broccoli is tender and the kale is wilted. Remove from the oven and let cool slightly
  • Assemble the Salad: In a large mixing bowl, combine the roasted broccoli, kale, mixed salad greens, raisins, and chopped almonds. Toss gently to mix.
  • Make the Dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, 1 tablespoon of olive oil (or water/broth), and Dijon mustard (if using). Season with salt and pepper to taste.
  • Serve: Drizzle the dressing over the salad to taste (you may not use all the dressing), and toss to coat everything evenly. Enjoy immediately, or chill it in the refrigerator for up to 2 hours before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate until ready to serve.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 367kcal | Carbohydrates: 34g | Protein: 9g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Sodium: 92mg | Potassium: 862mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3387IU | Vitamin C: 163mg | Calcium: 198mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan