Recipe Image

Broccoli & Cauliflower Salad

  • 20 m
  • 35 m
Marianne Williams
“This festive holiday salad recipe features plenty of oven-roasted broccoli and cauliflower combined with massaged kale. Why massage the kale? It helps tenderize the leaves and infuses the sweet-tangy flavor of the dressing directly into the heart of this healthy winter salad.”


    • 3 cups cauliflower florets
    • 3 cups broccoli florets
    • 4 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon salt, divided
    • ¼ teaspoon ground pepper
    • 1 tablespoon champagne vinegar
    • 1½ teaspoons Dijon mustard
    • 1 teaspoon honey
    • 8 cups chopped lacinato kale (from 1 large bunch)
    • ½ cup dried cherries
    • 1 cup shaved manchego cheese (about 2 ounces)
    • ⅓ cup chopped toasted pecans


  • 1 Place a rimmed baking sheet on the middle oven rack. Preheat oven to 450°F. Combine cauliflower and broccoli in a large bowl. Add 2 tablespoons oil, ¼ 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.
  • 2 Meanwhile, whisk vinegar, mustard, honey and the remaining 2 tablespoons oil and ¼ 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.
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