Saladsdeliciouslyella
Romanesco Broccoli & Kale Salad With Ruby Red Dressing
This salad is absolutely overflowing with different flavours and textures. I love the way the ruby red, pomegranate dressing compliments the freshness and vibrancy of the romanesco, kale & mixed leaves.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat oven to 200C (400F), fan setting.
2
Place the broccoli florets onto a baking tray and drizzle with olive oil and salt.
olive oil1 tablespoon
3
Cook in the oven for ⏱️ 15-20 minutes until soft inside and crispy on the outside, adding the kale in the last ⏱️ 10 minutes.
kale9 oz
4
Once the kale and Romanesco broccoli are cooked, remove from the oven.
kale9 ozromanesco broccoli1
5
Place both in a large mixing bowl with the chopped almonds and raisins.
6
Make the dressing by mixing together 1 tablespoon of olive oil with 1 tablespoon of pomegranate molasses, 1 tablespoon of almond butter and a pinch of salt.
olive oil1 tablespoonpomegranate molasses2 tablespoonsalmond butter1 tablespoon
7
Stir the dressing through the salad ingredients and give it all a really good mix before serving.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...