roasted broccoli and kale salad



Matt first introduced me to a roasted broccoli salad {perhaps he is the one who should have a cooking blog – see here}.  He made it for me last Valentine’s Day, along with sole meuniere {my favorite}.  He blew me away with the amount of thought he put into the menu selection, creating a meal that he knew I would love.  Knowing my adoration for all things Ina, he used Ina Garten’s recipe for the broccoli salad, which is practically perfect as it is, but I wanted to create something a bit more salad-y.  Kale is unapologetically bludgeoning its way into the culinary limelight in the form of salads, chips and juices, and I welcome it with open arms.

This recipe once again proves that nearly all vegetables can, and should, be roasted.  I julienned the kale into thin ribbons before roasting, which resulted in a fantastically crunchy texture.  The deep, burnished flavors produced by roasting are balanced out nicely with the brightness of the lemon juice and zest and the fresh basil.  Seeing the amount of green going into this salad, you just know you are doing something good for yourself and your body.  I am not one of those people who feels guilty for over-indulging during the holidays, but sometimes I just crave a salad to start feeling on track again.  Hope you all had a lovely holiday!

Recipe continued after the jump…




Adapted slightly from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients

  • 4 to 5 pounds broccoli
  • 1 to 1 1/2 bunches of kale {I used Tuscan kale}
  • Good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 3 tablespoons pine nuts, toasted
  • 1/3 c. freshly grated Parmesan cheese
  • 2 tablespoons julienned fresh basil leaves {about 12 leaves}

Preheat the oven to 425° F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Drizzle with 5 tablespoons olive oil.  Sprinkle with the salt and pepper, and toss broccoli thoroughly to coat evenly.

Julienne the kale, discarding the spines if they are tough.  Place the julienned kale on a separate sheet pan large enough to hold them in a single layer.   Drizzle with 3 to 4 tablespoons olive oil.  Sprikle with salt and pepper, and toss kale thoroughly to coat evenly.

Roast broccoli and kale for 20 to 25 minutes, until broccoli crisp-tender and the tips of some of the florets are browned and kale is golden brown and somewhat crispy.

Remove the broccoli and kale from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, garlic, pine nuts, Parmesan, and basil.  Serve hot.















Thank you so much for reading!

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10 Responses to roasted broccoli and kale salad

  1. daryouchka says:

    Wonderful pictures! And the salad is certainly delicious. Unfortunately, one can’t get kale in France, so I have never tasted it. I have heard it has started appearing in Paris, but I doubt I can find it where I live. So I can only admire your beautiful salad! Happy holidays!

    • fleurdeselsf says:

      Thank you! Strange that kale is not available in France! I wonder if it will soon make an appearance given how mad we Americans currently are for it. I wonder what the best equivalent would be…Any hearty, leafy green would probably do! Hope you had a lovely holiday season also!

  2. My French Heaven says:

    Beautiful shots! Thanks for sharing:)

  3. After all of this overindulging this holiday, I am delighted to read some healthier and delicious salads and this one sounds perfect.

  4. Beautiful ingredients!

  5. Pingback: pasta alla norma « { fleur de sel }

  6. laura says:

    Okay, I’m definitely going to try this the next time I have the girls over for dinner. It’s the perfect salad for girls night because it’s so healthy and light! I love that you julienne the kale because it seems like it won’t be as tough. I know some peeps have trouble eating kale because they feel it’s to tough. I like to massage the kale with the olive oil to “tenderize it” too. Thanks1

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