This Roasted Broccoli and Tomato Salad is a vibrant and nutritious dish that pairs roasted vegetables with fresh baby kale. The combination of crispy broccoli, juicy tomatoes, and sautéed onions with garlic creates a delicious, well-balanced flavor. Perfect as a side dish or light main course, it’s easy to prepare and full of wholesome goodness.
Roasted Broccoli and Tomato Salad
Ingredients:
- 1 large broccoli, cut into florets
- Olive oil
- A handful of baby kale
- 1 small onion, diced
- 7 small cloves of garlic, minced
- 12 small tomatoes (cherry or grape tomatoes preferred), halved
- Salt and pepper to taste
- Optional: Lemon juice, feta cheese, or pine nuts for extra flavor
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Vegetables: Toss the broccoli florets and halved tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast: Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly crispy on the edges, and the tomatoes are soft.
- Sauté Onion and Garlic: While the vegetables are roasting, heat a little olive oil in a pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine: In a large bowl, combine the roasted broccoli and tomatoes with the sautéed onion and garlic. Add the baby kale and toss everything together.
- Serve: Optionally, you can drizzle with lemon juice and sprinkle with feta cheese or pine nuts before serving.
Notes:
- Broccoli: For extra flavor, try adding a pinch of red pepper flakes before roasting.
- Kale: If you prefer a milder taste, massage the baby kale with a bit of olive oil and salt to soften it before adding it to the salad.
- Tomatoes: Using cherry or grape tomatoes adds a sweet burst of flavor. If using larger tomatoes, cut them into bite-sized pieces.
- Optional Add-ins: Consider topping with feta cheese, toasted pine nuts, or a squeeze of lemon juice for added flavor and texture.
- Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The kale may wilt slightly over time.
Enjoy your meal! If you have any other ingredients or need adjustments, let me know!