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Roasted Broccoli & Kale Salad

We want to give salad a better name. Too many people don’t realize the versatility of a good salad. If you only have the typical house salad, we understand why you’d get bored. That’s why we wanted to create a way that showcased vegetables in a delicious way. Our Roasted Broccoli and Kale Salad is topped with the most delicious Creamy Roasted Garlic Dressing.

With a ton of nutrient dense ingredients this salad is packed full of health and PROTEIN! Yes, this salad has protein – no need to add chicken or shrimp because everything you need is here. Now you can get the nutrients you need in a delicious and healthy way.

Start off with some simple roasted broccoli. No need to keep fresh in the house, this recipe utilizes frozen broccoli! Roast in the oven along with a some seasoned chickpeas and a bulb of garlic. While everything bakes you can prepare the rest of your ingredients including: kale, red onion and the dressing. The dressing is one of our favourite parts of this recipe. It’s easy to make, packed full of flavour and chock full of protein!

For the dressing we simply let some hemp hearts soak in order to make them better to blend. Combine that with the roasted garlic and other flavour enhancers for the perfect salad dressing. It would also be great with our Crispy Cauliflower Wings.

Serve as the main or alongside some Maple Glazed Tofu Steaks or Cauliflower Steaks. Check out the full detailed recipe and video below.

Roasted Broccoli and Kale Salad

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Course: Main Course, Salad
Cuisine: Salad, Vegan
Total Time: 45 minutes
Servings: 4 servings



  • 2 cups kale, finely chopped
  • 1/2 lemon, juiced
  • 1 small red onion

Roasted Broccoli

  • 3 cups frozen broccoli
  • 1 tbsp avocado oil
  • pinch salt & pepper

Roasted Chickpeas

  • 1 can chickpeas, drained and rinsed
  • 1 tbsp oil
  • 1 tsp smoked paprika
  • 1 tsp cumin

Creamy Roasted Garlic Dressing

  • 1 bulb garlic
  • 1 tsp avocado oil, for baking garlic
  • pinch salt & pepper, for baking garlic
  • 1/2 cup hemp hearts
  • 1/3 cup water
  • 1 tsp avocado oil
  • pinch salt & pepper
  • 1/2 lemon, juiced
  • 1 tsp capers
  • 1 tbsp dijon mustard
  • 1 tsp maple syrup
  • 1 tbsp apple cider vinegar


  • Preheat oven to 425F. 
  • To a large bowl add frozen broccoli and drizzle with oil, salt and pepper. Toss to coat. Spread on a lined baking sheet and set aside. 
  • To a medium bowl add the drained and rinsed chickpeas and toss with oil, smoked paprika and cumin until coated. Place on a small lined baking sheet and set aside.  
  • Cut the top off of a bulb of garlic. Just enough to see the tops of the garlic cloves. Place in the middle of a piece of foil and drizzle with oil, salt and pepper. Seal the foil around the garlic, but don't squeeze it to the garlic - allow some room for steaming in the foil. 
  • Place the broccoli, chickpeas and garlic into the oven. Bake the garlic for about 35 minutes or until golden. Bake the chickpeas and broccoli for about 45 minutes or until crispy. 
  • Add the roughly chopped kale to a large bowl and massage with lemon juice for 1-2 minutes. Set aside. Slice red onion into bite sized pieces and add to a bowl and set aside. 
  • To prepare the dressing add hemp hearts to a high speed blender with water to soak - DO NOT BLEND YET. Allow them to soak for about 20 minutes. Once they have been soaked, use a fork to remove the roasted garlic cloves from the bulb and add to blender. Add the rest of the dressing ingredients and blend until smooth. You may need to add a tbsp more water for a better consistency. 
  • Once the broccoli is baked allow to cool for about 5 minutes than roughly chop into smaller pieces. Add broccoli to kale, along with roasted chickpeas, onions and dressing. Toss to coat. 

How to make Roasted Broccoli and Kale Salad with a Creamy Roasted Garlic Dressing

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