Roasted broccoli pairs with radicchio, kale & chickpeas in this bright, nutritious salad. By massaging the kale, we sweeten and soften the texture. Yet, our kale leaves remain sturdy enough to stand up to the flavors and textures brought in by roasted broccoli, radicchio, and chickpeas. Sunflower seeds and raisins balance the salad with a little sweetness and crunch.
How To Make This Recipe
We start by preheating our oven to 425°F. While the oven preheats, we gather our ingredients and massage our kale to soften the texture and sweeten the flavor. Next, we toss our broccoli in a little avocado oil and roast it in our hot oven until the stems are tender and the tops are crispy.
As our broccoli roasts for about 15 minutes, we prepare our vinaigrette. We have a couple of options here depending on our mood, and both go quite well with this salad. We choose miso as our emulsifier when we prefer earthy undertones to our salad. Or, we opt for dijon mustard when we’re looking for a tangy dressing with a little bite. In a small bowl, we whisk together the apple cider vinegar, miso or mustard and the remaining olive oil until fully emulsified.
Once our broccoli cools, we’re ready to prepare our salad. In a large salad bowl, we toss our massaged kale, radicchio, chickpeas, and roasted broccoli with just enough dressing to lightly coat the salad. Then, we top our salad blend with roasted sunflower seeds and raisins. We like to garnish this salad with fresh-cracked black pepper and a dusting of soy parmesan.
Recipe Card for Roasted Broccoli, Chickpea & Kale Salad
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Roasted Broccoli, Chickpea & Kale Salad
Equipment
- Baking sheet
- Small bowl
- Whisk
Ingredients
- 3 cup broccoli florets
- 1 tbsp avocado oil or other high heat oil
- 3 cup kale leaves deveined, massaged, chopped
- 1 head radicchio cored, chopped
- 1 can chickpeas drained, rinsed
- 3 tablespoons apple cider vinegar
- 1/4 cup olive oil extra virgin
- 1 teaspoon white miso or 3 teaspoons dijon mustard
- 1/8 cup sunflower seeds roasted
- 1/4 cup raisins
- salt and black pepper to taste
Instructions
- First, roast the broccoli. Preheat oven to 425°F (215°C). In a large bowl, toss broccoli florets in 1 tbsp of avocado oil and season with salt and pepper to taste. Place broccoli on a baking sheet and roast for 15 minutes or until soft and toasty. Remove from oven and set aside. You can switch off the oven at this point.
- Next, let’s prepare the dressing. In a small bowl, whisk together the apple cider vinegar, miso or mustard and the olive oil until fully emulsified. NOTE: You can use either miso or mustard to emulsify the dressing, but your choice here will impact the final flavor. Miso will impart subtle earthy tones whereas mustard will yield a bright and tangy dressing. Both versions are quite tasty, and you’ll have a nicely emulsified dressing either way. Your choice!
- Now, let’s build the roasted broccoli, chickpea & kale salad. Combine kale, radicchio, chickpeas and broccoli in a large bowl. Season lightly with salt and toss. Add the raisins and sunflower seeds. Garnish with fresh cracked pepper and/or soy parmesan to taste. Enjoy!
