Roasted Broccolini Salad with Lemon, Apricots, and Kale
Ingredients
- 4 bunches broccolini
- 4 tbsp olive oil
- 2 bunches kale
- 1 large lemon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 20 dried apricots
- 1/3 cup diced red onion
- 1/3 cup sliced almonds
Smokey maple mustard dressing
- 1 cup raw cashews
- 4 tbsp Djion mustard
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1/2 tsp smoked paprika
- 2/3 cup water
- 1/2 tsp kosher salt
Preparation
Make the dressing
Cover the cashews with boiling hot water and let sit for 20-30 minutes.
Once softened, drain the water and add the cashews to a blender with the Djion mustard, apple cider vinegar, water, maple, and smoked paprika.
Blend until smooth and then season with salt and pepper to taste.
Set aside.
Roast the broccolini
Pre-heat the oven to 375 degrees then chop the broccolini into bite sized pieces and place on a large cookie sheet.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 15-20 min or until softened and charred around the edges.
Make the salad
While the broccolini is roasting, zest the lemon and set the zest aside.
Then de-stem and chop the kale into small pieces, such as ribbons.
Transfer the kale to a mixing bowl and add the juice of the lemon along with a pinch of salt.
Massage for 1 minute until the kale turns bright green and softens slightly.
Next add the onions, apricots, sliced almonds, and warm roasted broccolini.
Toss with one-third of the Smokey Maple Mustard Dressing and divide between four plates.
Drizzle more dressing and sprinkle with lemon zest. Enjoy!
