Roasted Vegetable and Kale Salad Sticks

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    13
    ingredients
  • Prep Time

    15
    minutes
  • Total

    35
    minutes
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Ingredients

Vinaigrette

  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. balsamic vinegar
  • 1 1/2 Tbsp. honey
  • 1/2 tsp. Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1/2 cup olive oil

Salad Sticks

  • 12 small broccoli florets
  • 12 small cauliflower florets
  • 12 1 in. pieces peeled carrots
  • 2 Tbsp. olive oil
  • 1/2 tsp. Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1 cup torn kale leaves
  • 6 wooden skewers
  • 12 halved brussel sprouts

Directions

  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.