Published July 30th, 2021 on Nikki Vegan
Calling all veggie HATERS! This is the dish to try if you’re trying to eat and/or enjoy more vegetables but have terrible flashbacks of soggy, overcooked, bland broccoli every time you hear someone say “eat your veggies!”
Which is why I created a Roasted Broccolini Salad with Lemon, Apricots, and Kale that contains some incredibly nourishing ingredients but tastes really good.
I mean it! This veggie packed dish is a delicious combo of hot and crispy, cool and crunchy, sweet and savory and it’s smothered in an easy to make oil-free vegan dressing that you’re going to want to make in large batches to keep on hand for everyday use because it’s heaven!
I wanted to prove once and for all that veggies can be lick-the-plate-going-back-for-seconds scrumptious and I think this recipe does just that 😊 I can’t wait for you to try it!
So, what’s in it?
Roasted broccolini tossed with lemony marinated kale, zingy red onions, crunchy sliced almonds, and sweet and chewy apricots. It’s all tossed together with the kind of homemade salad dressing that you’ll want to put on absolutely everything – salads, roasted potatoes, hash browns, nourish bowls, veggie wraps and sandwiches…I could go on 🙃
Can I use Broccoli?
Yep! Broccoli, broccolini, or even cauliflower will work for this recipe. I think it’s best to use what you have on hand and what you like 😊
But if you’re new to broccolini or you’re looking for some new ways to serve it, I would definitely recommend using it for this. So tasty and it cooks quickly too!
This oil-free salad dressing is creamy, savory, salty, sweet, a little spicy and a little smokey. You’ll taste the umami richness from Djion mustard and get a whisper of smokiness from the smoked paprika. It’s freshened up with the brightness of apple cider vinegar and balanced out with some maple syrup.
Well rounded, creamy, and deceptively easy to make since all of the ingredients just get added to a blender with some cashews and whipped until creamy smooth.
I recently created a video with four vegan recipes and paired each dish with a vegan wine. It was really fun to put together so check it out if you’d like to learn more about pairing vegan friendly wines with dishes like this one.
In general, green vegetables, roasted vegetables, and salads pair nicely with a Gruner Veltliner or Sauvignon Blanc. This one and this one from Kind of Wild Wines are certified vegan, organic, and totally delicious.
See below for a discount code if you want to try it out!
- 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
Discover our Sauvignon Blanc - Chile
Organic Sauvignon Blanc
This is a quintessential Sauvignon Blanc from a unique and mostly unknown corner of Chile, quite close to the Pacific Ocean. It will have you wondering where this place has been all your life. Platinum in hue, this zesty Sauvignon Blanc seduces with bright aromas and flavors of fresh peach, mandarin blossom, chamomile, and jasmine – distinct flavors that evoke its coastal origins. Pack a few glasses and buy an alpaca for this mouthwatering adventure.