Oven Roasted Broccoli Salad
Ingredients
The salad
-
2
lbs
broccoli florets
-
2
tbsp
avocado oil
-
½
tsp
Himalayan salt
-
½
red apple
cored and diced
-
½
cup
raw almonds
-
1
celery stalk
sliced on a diagonal
-
½
cup
dried cranberries
-
¼
cup
chopped parsley
The dressing
-
½
preserved lemon
chopped
-
2
tbsp
avocado oil
-
2
tbsp
pure maple syrup
-
1
tbsp
Dijon mustard
-
1
tbsp
apple cider vinegar
-
1
clove
garlic
-
1
tsp
pure vanilla extract
Instructions
- Preheat the oven to 425°F and line a broiler pan with parchment paper.
- Place about 7 cups of broccoli florets on the pan, drizzle with avocado oil, and sprinkle with salt. Mix to coat.
- Roast the broccoli for 15-20 minutes until darkened.
- In a small baking dish, roast the almonds for 7-8 minutes until fragrant. Let cool and chop.
- Steam the remaining broccoli florets for 2-3 minutes until vibrant green, then plunge into icy cold water.
- Drain the cooled broccoli in a colander.
- Blend all dressing ingredients in a jar until smooth and creamy.
- Combine the roasted broccoli, steamed broccoli, diced apple, toasted almonds, sliced celery, parsley, and dried cranberries in a bowl.
- Pour the dressing over the salad and stir gently to coat.
- Serve immediately or refrigerate for later.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
24g
Total carbohydrates
42g
Total protein
11g
Sodium
420mg
Cholesterol
0mg
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