Hemp hearts on a salad. They are tiny, soft, and taste like sunflower seeds crossed with pine nuts. Scattered over roasted broccoli, massaged kale, red cabbage, and grape tomatoes with hummus and parsley, they add something no crouton or nut can replicate.
The broccoli roasts at 400°F (200°C) with olive oil, salt, pepper, and a pinch of cayenne until golden brown. The kale gets massaged with olive oil by hand until it softens and reduces by half. Red cabbage goes in raw and sliced thin. All of it goes into one big bowl. This is the kind of salad that actually keeps you full, which is rare.
Tips for Making Roasted Broccoli and Kale Salad with Hemp Hearts
Massage the kale
Raw kale is tough and bitter. Rubbing it with olive oil for a minute or two breaks down the cell walls, making it tender and easier to eat. 
You will see it change colour and reduce in volume. When it feels soft between your fingers, it is ready.
Roast the broccoli until golden
Cut into small florets and roast at 400°F (200°C) for about twenty minutes. The edges should be charred and crispy.
Do not crowd the baking sheet. Single layer, spaced apart. Crowded broccoli steams instead of roasting.
Roasted Broccoli and Kale Salad with Hemp Hearts
- Total Time: 69 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
Tender roasted broccoli and massaged kale create a hearty base for this warm salad, topped with creamy hummus and nutritious hemp hearts. A flavorful and satisfying vegan meal.
Ingredients
- 1 head broccoli (cut into small florets)
- 1 Tablespooon (15ml) plus 2 teaspoons (10ml) 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 (237ml) red cabbage (thinly sliced)
- 6 grape tomatoes (halved)
- 1/4 cup (59ml) hummus
- 1 Tablespooon (15ml) finely chopped fresh curly parsley
- 2 Tablespooon (30ml) hemp hearts
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine broccoli florets, 2 teaspoons of olive oil, sea salt, pepper, and a pinch of cayenne pepper; toss to combine.
- Transfer the broccoli mixture to a baking sheet and roast for 20 minutes or until golden brown and tender.
- Meanwhile, combine the remaining 1 tablespoon of olive oil with the finely chopped kale and sliced red cabbage in a large bowl.
- Massage the kale with your hands in the oil until it is soft and tender.
- Add the halved tomatoes, the roasted broccoli, and the hummus in the center.
- Garnish with the finely chopped fresh curly parsley and hemp hearts.
- Add a pinch of cayenne pepper, if desired, for a spicier salad.
- Serve warm.
Notes
- Roasting the broccoli for 20 minutes should make it tender and golden brown.
- Be sure to massage the kale with the olive oil to make it soft and tender before mixing it with the other ingredients.
- Serve the salad warm to enjoy the roasted broccoli.
- Prep Time: 30 minutes
- Cook Time: 39 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approx. 350g
- Calories: 315
- Sugar: 5
- Sodium: 400
- Fat: 24
- Saturated Fat: 3
- Unsaturated Fat: 20
- Carbohydrates: 23
- Fiber: 10
- Protein: 10
Frequently Asked Questions
What are hemp hearts?
Hemp hearts are the shelled seeds of the hemp plant. They are soft, nutty, and high in protein and omega-3 fatty acids. You can find them in the health food section of most grocery stores.
Can I use a different green instead of kale?
Spinach or Swiss chard both work but do not need massaging. The kale’s sturdiness holds up well against the roasted broccoli and the dressing. Softer greens wilt faster once dressed.
Can I make this ahead?
Roast the broccoli and massage the kale up to a day ahead. Store separately in the fridge. Assemble with the cabbage, tomatoes, hummus, and hemp hearts just before serving.
