A warm salad built on the kit's raw slaw, with roasted vegetables that soften and caramelize while the greens wilt into the creamy poppy seed dressing. The whole thing comes together in one sheet pan and takes less than half an hour.

Serves 2. 25 minutes, 10 at the stove.

About 150 calories a serving, 1 g protein, 2 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Spread the broccoli stalks and Brussels sprouts from the kit on a sheet pan, drizzle with 2 tablespoons oil, and scatter salt and pepper over them. Roast for 15 minutes, stirring once halfway through, until they brown at the edges and a fork pierces them easily.15 min
2. While the vegetables roast, open the kit and separate the greens and dressing. Set the dressing aside and put the kale, cabbage, broccoli pieces, and green cabbage in a large bowl.
3. When the roasted vegetables are done, add them to the bowl of raw greens. Pour the coleslaw dressing over everything and toss gently until the greens wilt slightly and the slaw is coated, about 1 minute.
4. Divide between two plates and serve warm.

Note The slaw keeps refrigerated for one day; reheat gently or serve cold. Swap roasted cabbage or Brussels sprouts for broccoli if you prefer. Serve alongside rice or grain, or add a fried or poached egg on top to make it a full meal.