Roasted Vegetable and Kale Salad Sticks

Write a review
  • Prep 15 m
  • Cook 20 m
  • Total 35 m
Servings: 6



Salad Sticks


  1. 1. Preheat the oven to 425ºF.
  2. 2. Toss the broccoli, cauliflower, Brussels sprouts and carrots in the olive oil and seasoning mix to coat evenly. Spread onto a sheet tray in a single layer. Roast until tender, about 15-20 minutes. Let cool slightly.
  3. 3. Meanwhile, make the vinaigrette by shaking the ingredients together in a jar until well combined. Toss vegetables and kale together with the dressing.
  4. 4. On each skewer, thread two pieces of each vegetable alternating with torn kale leaves. Serve at room temperature or chilled.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Add a note

Be the first to review this recipe

Write a review