This Kale Salad with Roasted Cauliflower and Broccoli is a fabulous warm salad to which I can add whatever is left in my fridge, or some leftover veggies. In this particular version, I added broccoli, cauliflower, and mushrooms. You can achieve the same wonderful results with sweet potato, butternut squash, pan fried zucchini, and crisp-roasted red onions. The vinaigrette for this kale salad is a versatile vinaigrette I use for many dishes. You could also replace barley by any other grain you like. Wheat berries, millet or sorghum would be perfect here. Tuscan kale is usually my favorite, but any kale would be totally cool. Try it once, I am sure you will love it and keep experimenting!
If you make this recipe, Iโd love to see it! Please tag @LivityGardens on social.
PrintKale Salad with Roasted Cauliflower and Broccoli
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
Ingredients
For the Salad:
- 2 cups cauliflower florets
- 1 cup broccoli florets
- 10 asparagus spears, trimmed
- 2 cups cremini mushroom, cleaned and sliced
- 3 cups kale, torn
- Squeeze of fresh lemon juice
- Olive oil
- 1 1/2 cup cooked grains (I used barley in this particular version, cook according to package instructions)
- Sea salt and pepper, to taste
For the Vinaigrette:
- Juice of one lemon
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons fresh basil, minced
- 1 tablespoon fresh Italian parsley, minced
- Sea salt and pepper, to taste
Instructions
For the Salad:
Preheat the oven to 375ห. Toss the cauliflower and broccoli florets with some olive oil, salt and pepper. Place on a baking sheet and put in the oven for about 10-15 minutes, until crisp golden on the outside, but still crisp on the inside. Toss the asparagus with some olive oil, salt and pepper, and put in the oven for about 4-5 minutes, until the asparagus are still crispy. While the vegetables are roasting, heat a drizzle of olive oil in a small skillet over medium heat. Add the mushroom and sautรฉ for about 10 minutes, until nice and crisp.
For the Vinaigrette:
Whisk all the ingredients in a small bowl. Taste and adjust seasoning. Place the kale in a large mixing bowl. Add a drizzle of lemon juice, olive oil, and a pinch of salt. Massage the kale with your hands for about 2 minutes. Add the cooked barley and mix well. Place the kale and grain mixture in two serving bowls. Top with the roasted cauliflower, broccoli, and asparagus. Add on the sautรฉed mushrooms. Drizzle with some vinaigrette, to taste, and enjoy a nice big bowl of deliciousness! It’s as easy as that! Bon appรฉtit!
Keywords: kale, salad, cauliflower, broccoli
Salade de kale avec chou-flour et brocoli rรดtis
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 portions 1x
Ingredients
Pour la salade:
- 2 tasses de fleurons de chou-fleur
- 1 tasse de fleurons de brocoli
- 10 tรชtes d’asperge, parรฉes
- 2 tasses de champignons cremini ou cafรฉ, nettoyรฉs et tranchรฉs
- 3 tasses de chou kale, hachรฉ
- Jus de citron frais
- Huile d’olive, au goรปt
- 1 1/2 tasse d’orge (ou de grains au choix), cuite selon les directives sur l’emballage
- Sel de mer et poivre, au goรปt
Pour la vinaigrette:
- Jus de 1 citron
- 1/4 tasse d’huile d’olive
- 1 c. ร thรฉ de moutarde de Dijon
- 1 gousse d’ail, รฉmincรฉe
- 2 c. ร soupe de basilic frais, รฉmincรฉ
- 1 c. ร soupe de persil frais, hachรฉ
- Sel de mer et poivre, au goรปt
Instructions
Pour la salade:
Prรฉchauffer le four ร 375ห. Mรฉlanger le chou-fleur et le brocoli avec un peu d’huile d’olive, du sel de mer et du poivre, au goรปt. Placer sur une tรดle de cuisson, prรฉalablement recouverte de papier parchemin, et mettre au four. Cuire pendant 10 ร 15 minutes, jusqu’ร ce que les lรฉgumes soient dorรฉs et tendres ร l’extรฉrieur. Mรฉlanger les asperges avec un peu d’huile d’olive, de sel de mer et de poivre, et ajouter ร la tรดle de cuisson. Remettre au four et cuire 4 ร 5 minutes de plus, jusqu’ร ce que les asperges soient croustillantes. Pendant que les lรฉgumes cuisent au four, chauffer un peu d’huile dans une petite poรชle et faire revenir les champignons pendant 10 minutes, jusqu’ร ce qu’ils soient dorรฉs et croustillants.
Pour la vinaigrette:
Fouetter tous les ingrรฉdients dans un petit bol. Goรปter et ajuster les assaisonnements, au besoin. Placer le chou kale dans un grand bol ร mรฉlanger. Arroser d’un trait de jus de citron, d’huile d’olive, et une pincรฉe de sel de mer. Masser le chou kale avec les mains pendant environ 2 minutes.
Ajouter l’orge cuite. Remuer dรฉlicatement. Sรฉparer le mรฉlange dans deux bols de service, garnir du chou-fleur, brocoli, asperges, et des champignons. Arroser de la vinaigrette, au goรปt. Bon appรฉtit!
Keywords: kale, salade, chou-fleur, brocoli
