Broccoli, Kale & Spinach Salad with Parmesan recipe

Whip up this recipe for a Roasted Kale and Broccoli Salad with toasted cheese and Parmesan cheese

a few broccoli spears
a few kale leaves
olive oil, for drizzling
salt & pepper
a handful baby spinach leaves
parmesan cheese, shaved
mixed seeds, dry toasted

For the dressing:
30 ml soy sauce
one teaspoon grated ginger
15 ml olive oil
10 ml lemon juice

How to
Preheat oven to 220 C.

Place the broccoli and kale on a roasting tray. Drizzle with olive oil, season with salt & pepper, then roast for about 15 minutes until the kale starts to go crispy on the edges and the broccoli is just starting to go tender.

Remove and let cool. (You can do this the day before, if you like.)

Arrange the salad: baby spinach, broccoli, kale, parmesan, toasted seeds. Drizzle the dressing over right before serving.

Note: This is also a brilliant side dish to a more elaborate main course.

Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.

Recipe ID 35717

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