Photo: Brian Woodcock; Styling: Paige Hicks
Hands-on Time:
15 Mins
Total Time:
34 Mins
Serves 10 (serving size: about 1 cup)

From the Kitchen of…Rich Landau, Longtime Cooking Light Friend

Rich, 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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Vedge, Philadelphia

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