Traditional recipes

Roasted Veggie Stalk Salad

Roasted Veggie Stalk Salad

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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.


  • 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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