Romanesco Broccoli & Kale Salad With Ruby Red Dressing
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 romanesco broccoli
- 9 oz kale
- 9 oz mixed leaves
- A handful of raisins
- 4 oz roasted almonds
- 1 tablespoon olive oil
- 2 tablespoons pomegranate molasses
- ½ lemons
- pinch of sea salt
- pinch of sea salt & black pepper
- 1 tablespoon of almond butter
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Preparation
Step 1
Preheat oven to 200C (400F), fan setting.
Step 2
Place the broccoli florets onto a baking tray and drizzle with olive oil and salt.
Step 3
Cook in the oven for 15-20 minutes until soft inside and crispy on the outside, adding the kale in the last 10 minutes.
Step 4
Once the kale and Romanesco broccoli are cooked, remove from the oven.
Step 5
Place both in a large mixing bowl with the chopped almonds and raisins.
Step 6
Make the dressing by mixing together 1 tablespoon of olive oil with 1 tablespoon of pomegranate molasses, 1 tablespoon of almond butter and a pinch of salt.
Step 7
Stir the dressing through the salad ingredients and give it all a really good mix before serving.
Step 8
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