Roasted Brussels Sprouts and Cauliflower Salad
Roasted Brussels Sprouts and Cauliflower Salad is the perfect warm salad to enjoy this summer. With beautifully caramelized vegetables tossed in a refreshing pistou dressing, it's both nutritious and delicious!
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 Servings
Calories: 619kcal
- 1 pound brussels sprouts
- 1 head cauliflower
- salt to taste
- ¾ cup olive oil
- 1 cup baby kale
- ¾ cup LA VICTORIA salsa verde
- 2 ounces Queso Anejo or Parmesan cheese
- 2 ounces almonds, blanched
- ½ bunch cilantro, washed and drained
- ½ bunch fresh parsley, washed and drained
- ½ bunch fresh basil, washed and drained
- 1 large lemon, juiced
Cut the bottom ends of the brussels sprouts and discard. Cut cauliflower into florets about 1 inch long. Wash vegetables and drain well.
In a bottle, combine brussels sprouts, cauliflower, ¼ cup of the olive oil, and salt to taste. Toss to completely coat vegetables.
Arrange and spread vegetables in a single layer on a baking sheet. Roast in a 450 F oven for about 10 to 15 minutes or until browned. Remove from heat and keep warm.
Meanwhile, combine salsa verde, the remaining ½ cup olive oil, cheese, almonds, cilantro, parsley, basil, and lemon juice in a blender or food processor. Blend for about 1 minute or until smooth.
In a serving bowl, combine roasted vegetables and baby kale. Drizzle with pistou sauce and toss to coat. Serve over quinoa or brown rice.
Calories: 619kcal | Carbohydrates: 28g | Protein: 16g | Fat: 53g | Saturated Fat: 9g | Cholesterol: 10mg | Sodium: 616mg | Potassium: 1229mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3624IU | Vitamin C: 211mg | Calcium: 326mg | Iron: 4mg