Description
Gluten- and dairy-free kale and broccoli salad with roasted broccoli, crunchy lentil toppers, and tangy Caesar vinaigrette.
Ingredients
3 cups tuscan kale, chopped
2 cups fresh broccoli
1 tbsp olive oil
1/4 tsp salt
2 tbsp Lentil Telepathy Cheddah Toppers
Caesar Vinaigrette:
1 tbsp unsweetened milked oats (sub with mayonnaise for a creamier version)
1 tbsp lemon juice
1/2 tbsp extra virgin olive oil
1 tsp soy-free Worcestershire sauce
1/2 tsp vegan soy-free fish sauce
1 tsp capers
1/2 tsp caper brine
1/2 tsp Dijon Mustard
2 garlic cloves
Salt + Pepper to taste
Instructions
1. Preheat oven to 400°F.
2. Chop broccoli into small pieces and place on a parchment-lined baking sheet.
3. Toss broccoli with 1 tbsp olive oil and 1/4 tsp salt. Add more to taste if needed. Roast for 20-30 minutes until golden and crisp.
4. While the broccoli cooks, combine all vinaigrette ingredients in a blender and blend until smooth.
5. Add half the dressing to the chopped kale and massage for about 60 seconds. Let sit a few minutes to soften. Reserve the remaining dressing to add later if desired.
6. Once the broccoli is done, let it cool slightly or completely, then toss with the kale.
7. Top with Cheddah Lentil Toppers for extra crunch. Enjoy as a side dish or add your favorite protein to make it a full meal.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes