Roasted Broccoli and Kale Caesar Salad Recipe
Roasted Broccoli and Kale Caesar Salad boasts crunchy, tender tuscan kale, roasted and crisp broccoli, cast iron toasted sweet corn, shaved parmesan cheese and easy truffle oil crouton. It's your standard kale caesar salad but on level 'epic.'
How to Make the Best Roasted Broccoli and Kale Caesar Salad
This roasted broccoli and kale caesar salad takes a classic favorite to the next level with the perfect combination of crispy roasted vegetables and a touch of luxury. The earthy kale is balanced by crunchy roasted broccoli, while the homemade truffle oil croutons add an indulgent finishing touch that elevates the entire dish.
What makes this salad truly special is how each component is prepared individually to achieve maximum flavor and texture. The cast iron-toasted corn adds a subtle sweetness and char, while the shaved parmigiano reggiano provides a salty, umami punch. The creamy caesar dressing ties it all together, coating the tender kale leaves and bringing out the best in every ingredient.
This is the kind of salad that works equally well as a light lunch, a nutritious side dish, or the base for a heartier meal when topped with grilled protein. It’s vegetables done right—not boring, not heavy, just absolutely delicious.
Roasted Broccoli and Kale Caesar Salad
Roasted Broccoli and Kale Caesar Salad boasts crunchy, tender tuscan kale, roasted and crisp broccoli, cast iron toasted sweet corn, shaved parmesan cheese and easy truffle oil crouton. It's your standard kale caesar salad but on level 'epic.'
Ingredients
Salad
Truffle Oil Croutons
Oils & Seasonings
Instructions
Preparation
- Remove the kale leaves from the stem. Chop into bite size pieces and soak in a bowl of cold water for 5 minutes. Strain and dry completely.
Roasting
- Preheat oven to 425°F. Cut the florets of the broccoli into smaller bite sized pieces. Toss with 2 teaspoons of canola oil and salt. Spread onto half of a sheet pan so there is plenty of room between pieces.
- Cut the bagel into small cubes and toss with 1 1/2 tablespoons of white truffle oil and salt. Spread onto the remaining half of the sheet pan. Roast the broccoli and croutons for 10 to 15 minutes, until broccoli is well roasted and slightly charred on the 'leaves' and croutons are golden brown. After the croutons are golden brown, drizzle with the remaining 1 1/2 tablespoons truffle oil.
Toasting Corn
- Heat a cast iron pan over medium high heat. Cut the kernels of corn off the cob. Drizzle the remaining 1 teaspoon of canola oil over the pan. Add the corn and stir to coat with the oil. Cook for 5 to 7 minutes, stirring occasionally, until the corn is bright yellow and slightly charred.
Assembly
- In a large bowl toss the kale with the caesar dressing. If serving in a different bowl or platter, transfer the dressed leaves first before topping with the croutons, broccoli, corn and shaved parmigiano cheese. If preparing ahead, wait until serving to add the croutons.
Notes
- The croutons are best added just before serving to maintain their crispness.
- For a lighter version, use less truffle oil or substitute with regular olive oil.
- This salad pairs beautifully with grilled chicken or fish for a complete meal.