Print

Roasted Broccoli and Kale Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Roasted Broccoli Salad has tender roasted broccoli, fresh kale, crisp bits of bacon and tangy lemon. It’s easy, healthy and incredibly delicious!

Ingredients

Scale
  • 4 cups broccoli florets
  • Olive oil
  • Celtic sea salt
  • 2–3 slices bacon, (2.5 ounces) cut into 1/2 inch slices  (if your bacon is thick cut it smaller)
  • 1 large shallot,  sliced, not too thin
  • 3 cups kale, stems removed, thinly sliced
  • Lemon juice to taste
  • Celtic salt, pepper and olive oil to taste

Instructions

  1. Preheat oven to 425 degrees. Line a sheet pan with parchment for easy cleanup.
  2. Place broccoli on one side of the sheet pan. Drizzle broccoli with a enough olive oil to coat lightly, sprinkle with salt and toss.
  3. Place bacon and shallots on the other side of the sheet pan.
  4. Roast for 15 minutes. Check the bacon after 10 minutes to ensure it’s cooking evenly. Mix shallot to prevent burning.
  5. Toss everything together and spread out to brown evenly.
  6. Roast 10-15 minutes more until broccoli and bacon are nice and browned.*
  7. Add the kale and mix to coat with the bacon, shallots and broccoli.
  8. If you like your kale to be more cooked, put it back into the oven for 3-5 minutes to soften.
  9. Transfer everything to a serving platter.
  10. Add lemon juice salt, pepper, and olive oil to taste.
  11. You can eat this hot or cold or room temp.

Equipment

Notes

If your broccoli is brown and the bacon not crisp enough, remove the broccoli and continue to cook the bacon until done. Don’t let the broccoli burn. The time will depend on the thickness of your bacon and the size you cut the pieces.

Find it online: https://eatwellenjoylife.com/roasted-broccoli-salad/