Roasted Vegetable Salad-on-a-Stick

Roasted Vegetable Salad-on-a-Stick
Contributor
Roasted Vegetable Salad-on-a-Stick

Hidden Valley Ranch

Roasted Vegetable Salad-on-a-Stick

An easy roasted vegetable salad-on-a-stick will have even the pickiest of eaters munching on good-for-you broccoli, carrots, Brussels sprouts, and cauliflower. This recipe comes from Hidden Valley Ranch and was created by Chef Bill Telepan, owner of Telepan and Telepan Local.

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6
Servings
223
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12  small broccoli florets
  • 12  small cauliflower florets
  • 12  Brussels sprout halves
  • 12  1-inch pieces carrots, peeled
  • 2  Tablespoons  olive oil
  • 1  Teaspoon  Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
  • 1  Cup  torn kale leaves
  • wooden skewers
  • 2  Tablespoons  red wine vinegar
  • 2  Tablespoons  balsamic vinegar
  • 1 1/2  Tablespoon  honey
  • 1/2  Cup  extra-virgin olive oil

Directions

Preheat the oven to 425 degrees F.

Toss the broccoli, cauliflower, Brussels sprouts, and carrots in olive oil and ½ teaspoon of the seasoning mix to coat evenly. Spread onto a sheet tray in a single layer. Roast until tender, 15 to 20 minutes. Let cool slightly.

Meanwhile, make the vinaigrette by shaking the red wine vinegar, balsamic vinegar, honey, and remaining ½ teaspoon seasoning mix together in a jar until well combined. Toss the vegetables and kale together with the dressing.

On each skewer, spear two pieces of each vegetable, alternating with torn kale leaves. Serve at room temperature or chilled.

Nutritional Facts

Total Fat
23g
33%
Sugar
2g
2%
Saturated Fat
3g
13%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin A, RAE
33µg
5%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
15mg
2%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Phosphorus, P
36mg
5%
Sodium, Na
12mg
1%
Water
40g
1%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.