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
Units
Scale
- 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