Roasted Broccoli Salad
Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
1 large bunch broccoli, cut into florets
2 tablespoons (30 ml) olive oil
½ teaspoon (2.5 ml) salt
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) onion powder
4 cups (960 ml) baby spinach
1 apple, chopped (skin on)
½ cup (120 ml) roasted sliced almonds
Dressing
¼ cup (60 ml) olive oil
2 tablespoons (30 ml) balsamic vinegar
Juice of 1 lemon
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) honey
Method:
Preheat oven to 400 F (205 C).
Toss broccoli pieces with 2 tablespoons (30 ml) olive oil, salt, pepper, and onion powder. Transfer to a parchment paper-lined baking sheet and roast for 8-10 minutes or until soft and lightly browned. Let broccoli cool for 2-3 minutes.
Transfer broccoli to a large bowl and add baby spinach, apple, and almonds.
Add olive oil, balsamic vinegar, lemon juice, Dijon mustard, and honey to a mason jar. Put on lid and shake to combine. Pour over salad and toss to coat.