Kale Salad with Roasted Cauliflower and Broccoli


Kale Salad
Kale Salad with Roasted Cauliflower and Broccoli | veganblondes.com

I love a basic kale salad to which I can add many different things, whatever is left in my fridge, or some leftover veggies. This time, I had some broccoli, cauliflower, and cremini mushrooms in the fridge. 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 basic vinaigrette I use for everything. I used barley for the grain in this particular version, but I love trying different grains with this salad. For example, wheat berries or sorghum would be perfect here. Tuscan kale is usually my favorite, but any kale would be totally cool. Try it once, you will love it and keep experimenting! This recipe serves 2.

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 (barley was used in this particular version, cook according to package instructions)
  • Salt and pepper, to taste

Preheat the oven to 375 degrees. 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 sauté for about 10 minutes, until nice and crisp.

For the vinaigrette:

  • Juice of one lemon
  • Olive oil, to taste
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 2 tablespoons fresh basil, minced
  • 1 tablespoon fresh Italian parsley, minced
  • Salt and pepper, to taste

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 sautéed mushrooms. Drizzle with some vinaigrette, to taste, and enjoy a nice big bowl of deliciousness! It’s as easy as that! Bon appétit!

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