Roasted Broccoli and Kale Salad with Hemp Hearts
Recipe Type: Entree
Serves: 4
Free of gluten, dairy, soy, corn, eggs, sugar. Vegan, Paleo.
  • 1 head broccoli, cut into small florets
  • 1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
  • sea salt and freshly ground pepper, to taste
  • pinch cayenne pepper, plus more for garnish
  • 1 head curly kale, finely chopped and ends trimmed
  • 1 cup red cabbage, thinly sliced
  • 6 grape tomatoes, halved
  • ¼ cup hummus
  • 1 Tbsp. finely chopped fresh curly parsley
  • 2 Tbsp. hemp hearts
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine broccoli, 2 tsp. oil, sea salt and pepper and a pinch of cayenne pepper; toss to combine then transfer to a baking sheet and roast for 20 minutes or until golden brown and tender.
  3. Meanwhile, combine the remaining 1 Tbsp. oil with the kale and red cabbage in a large bowl. Massage the kale with your hands in the oil until it is soft and tender. Add the tomatoes, the roasted broccoli and the hummus in the center. Garnish with the parsley and hemp hearts. Add a pinch of cayenne pepper, if desired, for a spicier salad.
  4. Serve warm.
Recipe by Honest Cooking at