With the holidays just around the corner, it’s time we talk about clean eating and hearty salads, starting with this kale and roasted broccoli salad.
Lately I’ve been on a broccoli kick. I’m not quite sure what’s behind my craving, but I’ve been eating broccoli in every possible form: cooked in soups, raw as a snack, and roasted in salads.
This kale and roasted broccoli salad is my newest obsession. I love that it’s hearty and full of cruciferous greens, but also balanced with crunchy almonds, sweet dried cranberries, and… crispy bacon.
Of course, the bacon is completely optional and I think salad still tastes pretty amazing without it, but here’s why I added it: bacon is one of those ingredients that people go crazy for. During the holidays, typically we’re preparing food for people who my have a different palate than us and I’ve found that bacon works wonders for getting those who wouldn’t normally be interested in eating a salad to definitely eat a salad.
And now that you know my trick, you should definitely try this kale and roasted broccoli salad… 😉
- 3 cups broccoli florets, chopped
- 1 tablespoon coconut oil
- 1 large bunch kale, chopped
- ½ teaspoon sea salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ⅓ cup sliced almonds
- ⅓ cup dried cranberries
- 4 cooked slices of bacon, crumbled (optional)
- Preheat oven to 400 degrees F.
- Toss broccoli with coconut oil and a pinch of salt and pepper and lay flat on a sheet pan.
- Roast broccoli for 20 - 25 minutes, turning once, until broccoli is crisp-tender and lightly browned.
- While broccoli is roasting, add the kale to a medium mixing bowl along with the ½ teaspoon salt.
- "Massage" kale for five minutes, or until leaves are sweet and tender.
- Once broccoli is roasted, add broccoli to the kale along with the olive oil, lemon juice, almonds, cranberries, and bacon (if using). Toss and serve immediately.