The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 130 g
(Approx. 11 Servings)
Amount Per Serving
Calories 100 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 270 mg 11%
Total Carbohydrate 9 g 3%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 4 g
Vitamin A 15% Iron 6%
Vitamin C 170% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Broccoli and Crispy Leek Salad
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
11  People


Recipe makes 11 Servings

2 organic heads of broccoli, chopped into small florets
1 cup(s) organic bunch leeks, top and bottom removed, leek sliced in half and cut into half moon
2 Tbsp H-E-B Organics Extra Virgin Olive Oil
1 Tsp kosher salt
1/4 cup(s) H-E-B Organics Whole Dry Roasted Cashews with Sea Salt, chopped
1/4 cup(s) H-E-B Organics Italian Salad Dressing
Check All
Uncheck All
Add to List


Preheat oven to 400ºF.
Combine broccoli florets and sliced leeks to a large bowl.
Add olive oil plus a generous pinch of salt to vegetables and toss thoroughly to coat.
Place leeks and broccoli on a sheet pan and roast 30 to 40 minutes or until vegetables are caramelized. Cool 30 minutes before assembling the salad.
Once vegetables are cool, toss with cashews and dressing. Chill 30 to 45 minutes before serving.
Chef's note: Keep an eye on the veggies. Caramelization or a brownish color is tasty, but burnt and black is bitter.



Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations