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Prep Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:6Yield:9 cupsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:6Yield:9 cups
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupscauliflower florets3cupsbroccoli florets4tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided¼teaspoonground pepper1tablespoonchampagne vinegar1 ½teaspoonsDijon mustard1teaspoonhoney8cupschopped lacinato kale (from 1 large bunch)½cupdried cherries1cupshaved manchego cheese (about 2 ounces)⅓cupchopped toasted pecans
Cook Mode(Keep screen awake)
Ingredients
3cupscauliflower florets
3cupsbroccoli florets
4tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
¼teaspoonground pepper
1tablespoonchampagne vinegar
1 ½teaspoonsDijon mustard
1teaspoonhoney
8cupschopped lacinato kale (from 1 large bunch)
½cupdried cherries
1cupshaved manchego cheese (about 2 ounces)
⅓cupchopped toasted pecans
DirectionsPlace a rimmed baking sheet on the middle oven rack. Preheat oven to 450 degrees F. Combine cauliflower and broccoli in a large bowl. Add 2 tablespoons oil, 1/4 teaspoon salt and pepper; toss well to coat. Spread on the preheated baking sheet and roast, turning once halfway through, until tender and golden brown, about 12 minutes. Let cool slightly.Meanwhile, whisk vinegar, mustard, honey and the remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Add kale and use your hands to massage the dressing into the leaves until they are softened, about 3 minutes. Add the roasted vegetables along with cherries, cheese and pecans; gently toss to combine.Originally appeared: EatingWell.com, November 2019
Directions
Place a rimmed baking sheet on the middle oven rack. Preheat oven to 450 degrees F. Combine cauliflower and broccoli in a large bowl. Add 2 tablespoons oil, 1/4 teaspoon salt and pepper; toss well to coat. Spread on the preheated baking sheet and roast, turning once halfway through, until tender and golden brown, about 12 minutes. Let cool slightly.Meanwhile, whisk vinegar, mustard, honey and the remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Add kale and use your hands to massage the dressing into the leaves until they are softened, about 3 minutes. Add the roasted vegetables along with cherries, cheese and pecans; gently toss to combine.
Place a rimmed baking sheet on the middle oven rack. Preheat oven to 450 degrees F. Combine cauliflower and broccoli in a large bowl. Add 2 tablespoons oil, 1/4 teaspoon salt and pepper; toss well to coat. Spread on the preheated baking sheet and roast, turning once halfway through, until tender and golden brown, about 12 minutes. Let cool slightly.
Meanwhile, whisk vinegar, mustard, honey and the remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Add kale and use your hands to massage the dressing into the leaves until they are softened, about 3 minutes. Add the roasted vegetables along with cherries, cheese and pecans; gently toss to combine.
Originally appeared: EatingWell.com, November 2019
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Nutrition Facts(per serving)259Calories16gFat23gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
