Rating: 4 stars
2 Ratings
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  • 3 star values: 1
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  • 5 star values: 1

From the Kitchen of…Rich Landau, Longtime Cooking Light FriendRich, chef and owner of Vedge in Philadelphia, offered us this lovely autumn salad, in which bright bursts of sweet-tart raisins accompany each bite of toasted broccoli.Some version of broccoli, usually laden with cream and cheese, lands on many a Thanksgiving table. But this dish, with its beautifully balanced flavors, is much lighter--and vegan.

Rich Landau
Recipe by Cooking Light November 2015

Gallery

Credit: Brian Woodcock; Styling: Paige Hicks

Recipe Summary

hands-on:
15 mins
total:
34 mins
Yield:
Serves 10 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Place 2 baking sheets in oven as it preheats.

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  • Bring a large Dutch oven filled with water to a boil. Cut each broccoli head into quarters; cut each quarter into 3 wedges. Add broccoli to boiling water; return to a boil, and cook 2 minutes. Drain; plunge into a bowl of ice water. Drain well; pat dry. Combine broccoli, oil, garlic, pepper, and salt in a bowl; toss to coat. Arrange broccoli mixture in a single layer on prepared baking sheets. Bake at 450° for 10 minutes or until edges begin to brown. Turn broiler to high (do not remove pans from oven). Broil 5 minutes or until browned in spots, rotating pans and stirring once after 3 minutes.

  • Heat a medium skillet over medium heat. Add pistachios; sauté 4 minutes or until toasted. Cool slightly; coarsely chop.

  • Bring vinegar and remaining ingredients to a boil in a small saucepan over medium-high heat. Cook 2 minutes; drain. Place roasted broccoli on a serving platter, and sprinkle with pistachios and raisin mixture.

Source

Vedge, Philadelphia

Nutrition Facts

186 calories; fat 9.5g; saturated fat 0.9g; mono fat 4.9g; poly fat 2.5g; protein 6g; carbohydrates 23g; fiber 6g; iron 2mg; sodium 192mg; calcium 97mg.
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