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Roasted Broccoli Salad with Balsamic Vinaigrette
Disclosure: This is a sponsored post on behalf of the Pompeian #PantryInsiders. All opinions are my own.
Roasted Broccoli Salad with a Balsamic Vinaigrette dressing is a light and refreshing salad to help celebrate National Vinegar Month. This Roasted Broccoli Salad is perfect by itself for a healthy lunch option. Or you can mix up a large bowl and serve it alongside a meal.
This recipe is the first in a six month partnership with Pompeian in the #PantryInsiders Ambassadorship. Pompeian is a brand I love and use so I am very happy to be able to bring you some new recipes using Pompeian products.
Roasted Broccoli Salad with a Balsamic Vinaigrette Dressing
Pompeian Olive Oil and Pompeian Vinegars are staples in my pantry. I love to use olive oil to saute with. It adds a rich flavor to whatever I am cooking and is a healthier alternative to butter or margarine. When roasting vegetables like broccoli for this Roasted Broccoli Salad olive oil is used because it has a higher burn point. If you ever tried roasting vegetables with any other type of oil the end result probably didn't turn out very well.
Eating healthier is important. I love salads and usually eat them as a side dish with a meal. This Broccoli Salad recipe can be eaten as a side dish or a meal itself.
For this Roasted Broccoli Salad you will need a spring salad mix or fresh spinach. I made it today using a spring salad mix but it would be just as good made with baby spinach. Use whatever you have on hand.
For the Roasted Broccoli Salad Dressing you will need:
- Pompeian Extra Virgin Olive Oil
- Pompeian Balsamic Vinegar
- minced garlic
- brown sugar
- black pepper
- salt
- You probably have most of the salad ingredients on hand already. The dressing recipe is a Balsamic Vinaigrette recipe that can be made ahead of time and makes about 1 cup of dressing. Store the leftover dressing refrigerated and discard after a week.
- Place all of the dressing ingredients into a mason jar or a container with a lid. Shake vigorously for about 2 minutes. Refrigerate the dressing while you roast the broccoli. Preheat the oven to 450 F.
- Rinse your salad mix and spin or pat dry with a paper towel. Set aside.
- In a bowl large enough to hold the broccoli florets mix the olive oil, minced garlic, salt and pepper. Add the rinsed and trimmed broccoli florets. Stir to coat evenly. Pour the broccoli out onto a baking sheet in a single layer.
- Roast the broccoli for 10 minutes, turning after five minutes.
- Remove from the oven to cool slightly. If you enjoy a wilted salad you may combine the broccoli and salad greens while the broccoli is still hot. Otherwise allow the broccoli to cool just until warm.
- Add the roasted broccoli to a bed of salad greens or baby spinach. Grate some carrot over the salad if using. Sprinkle a handful of raw cashews over the top of the salad. Drizzle with Balsamic Vinaigrette.
How to make Roasted Broccoli Salad
Roasted Broccoli Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Description
Roasted Broccoli Salad with a Balsamic Vinaigrette dressing is a light and refreshing salad. This Roasted Broccoli Salad is perfect by itself for a healthy lunch option. Or you can mix up a large bowl and serve it as a side salad.
Ingredients
Roasted Broccoli Salad Ingredients
- 1-2 cups spring salad mix or fresh baby spinach per person
- 1 ½ cups fresh broccoli florets, stem trimmed
- grated carrot (optional)
- handful of raw cashews
- ¼ cup Pompeian Olive Oil
- 2 teaspoons minced garlic
- ½ teaspoon black pepper
- ½ teaspoon salt
Balsamic Vinaigrette Dressing Ingredients
- ¾ cup Pompeian olive oil
- ¼ cup Pompeian Balsamic Vinegar
- ½ teaspoon minced garlic
- 4 tablespoons brown sugar
- ¼ teaspoon black pepper
- ½ teaspoon salt
Instructions
- To Make the Balsamic Vinaigrette
- Place all of the dressing ingredients into a mason jar or a container with a lid. Shake vigorously for about 2 minutes. Refrigerate the dressing while you roast the broccoli.
- Rinse your salad mix and spin or pat dry with a paper towel. Set aside.
Preheat the oven to 450 F.
- In a bowl large enough to hold the broccoli florets mix the olive oil, minced garlic, salt and pepper. Add the rinsed and trimmed broccoli florets. Stir to coat evenly. Pour the broccoli out onto a baking sheet in a single layer.
- Roast the broccoli for 10 minutes, turning after five minutes.
- Remove from the oven to cool slightly. If you enjoy a wilted salad you may combine the broccoli and salad greens while the broccoli is still hot.
- Otherwise allow the broccoli to cool just until warm.
- Add the roasted broccoli to a bed of salad greens or baby spinach. Grate some carrot over the salad if using. Sprinkle a handful of raw cashews over the top of the salad.
- Drizzle with Balsamic Vinaigrette.
- Serve
Notes
This recipe will feed 1 or 2. Can be doubled.
