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.