Charred Broccoli over Kale Salad with Pickled Onions and Toasted Pine Nuts
A great combination of flavors and textures, the charred broccoli is a perfect match for the creamy goat cheese, and balanced with the pickled onion!
Equipment
- Baking sheet
- Kitchen knife
- 2 Mixing bowls
Ingredients
- 2 tbsp Olive Oil
- 4 tsp Apple Cider Vinegar
- 1/2 squeezed Fresh Lemon
- 4 handfuls Fresh Kale
- 2 cups Broccoli Florets (about 1/2 head)
- 1 clove Garlic
- 1 medium Carrot
- 1/2 medium Red Onion
- 1/4 cup Pine Nuts
- 2 oz Goat Cheese
- Salt and Pepper to taste
Instructions
- Turn oven to 400. In a mixing bowl, add broccoli florets and toss with some olive oil, minced garlic, and salt. Toss well to coat and place in oven on baking sheet. Shake periodically as broccoli is cooking.
- When broccoli is almost done, remove and add pine nuts to the baking sheet. Cook another 3-5 minutes, tossing once to turn, until nuts are golden brown. Remove sheet and set aside.
- Slice red onion into strips and place in a mixing bowl with half apple cider vinegar and half water, until the onion is submerged (about 1/3 cup of each). Set aside to create a quick 'pickling' effect. *This step can be done the night before and stored in a lidded container in the refrigerator.
- In second mixing bowl, add olive oil, apple cider vinegar, juice of lemon, salt and pepper and mix well. Add torn kale leaves, stems removed, and massage liquid in, giving a few minutes to absorb the liquid.
- To serve, plate the moistened kale leaves with matchstick carrots, charred broccoli, pickled onions, pine nuts and goat cheese. Enjoy!Variation-if you'd like a bit more flavor in your salad, try a tsp of dijon mustard in the oil and vinegar sauce before massaging into the kale, or a few sprigs of thyme with the roasted broccoli!