Roasted Veggie Stalk Salad
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Yield
Serves 4 (serving size: 1/3 cup)
Wondering what to do with your broccoli and cauliflower stalks? Slice them thinly and roast until crispy to coax out a delicious, caramelized flavor. Then, toss the stalks with a tangy vinaigrette to add balance to this easy, elegant salad.
Ingredients
- 1 cup thinly sliced, peeled broccoli stems
- 1 cup thinly sliced peeled cauliflower stems
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons red wine vinegar
- 2 teaspoons chopped chives
- Mixed greens (optional)
Nutritional Information
- Calories 40
- Fat 3.6g
- Satfat 0.5g
- Monofat 0.0g
- Polyfat 0.0g
- Protein 0.0g
- Carbohydrate 0.0g
- Fiber 0.0g
- Cholesterol 0.0mg
- Iron 0.0mg
- Sodium 129mg
- Calcium 0.0mg
How to Make It
Preheat oven to 425°F; place a sheet pan in oven. Toss broccoli stems and cauliflower stems with olive oil, salt, and pepper. Place mixture on sheet pan; roast 18 minutes or until browned and tender. Toss with vinegar and chives. Serve over mixed greens, if desired.
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