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Home » Salad Recipe » Roasted Broccoli Salad #DressingItUp #PantryInsiders

Roasted Broccoli Salad #DressingItUp #PantryInsiders

Published: May 27, 2014 · Modified: Apr 13, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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, roasted broccoli, balsamic vinaigrette dressing, salad ideas, healthy lunch options
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.

Roasted Broccoli Salad, Roasted Broccoli, Salad recipes, Healthy Salad recipes, Pompeian Olive oil, Pompeian

For the Roasted Broccoli Salad Dressing you will need:

  • Pompeian Extra Virgin Olive Oil
  • Pompeian Balsamic Vinegar 
  •  minced garlic
  •  brown sugar
  • black pepper
  • salt

 

  1. 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.
  2. 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.
  3. Rinse your salad mix and spin or pat dry with a paper towel. Set aside.
  4. 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.
  5. Roast the broccoli for 10 minutes, turning after five minutes.
  6. 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.
  7. 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, Roasted Broccoli, Salad recipes, Healthy Salad recipes, Pompeian Olive oil, Pompeian

Roasted Broccoli Salad

Arlene Mobley - Flour On My Face
Roasted Broccoli Salad made with a Balsamic Vinaigrette dressing is a light and refreshing side dish made with fresh broccoli.  This vegetable side dish is perfect by itself for a healthy lunch option.  Or you can mix up a large bowl and serve it as a side salad.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 602 kcal

Ingredients  

Roasted Broccoli Salad

  • 2 cups spring salad mix or fresh baby spinach per person
  • 1 ½ cups fresh broccoli florets (stem trimmed)
  • 1 small grated carrot (optional)
  • 1 handful raw cashews
  • ¼ cup Extra Virgin Olive Oil
  • 2 teaspoons minced garlic
  • ½ teaspoon black pepper
  • ½ teaspoon salt

Balsamic Vinaigrette Dressing

  • ¾ cup Pompeian olive oil
  • ¼ cup Balsamic Vinegar
  • ½ teaspoon minced garlic
  • 4 tablespoons brown sugar
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
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Instructions 

How To Make 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.

To make salad

  • 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 out onto a large 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 as a side dish or meal.

Recipe Expert Tips

  • This recipe will feed 1 or 2. Can be doubled.

Nutrition

Serving: 1Serving | Calories: 602kcal | Carbohydrates: 22g | Protein: 3g | Fat: 58g | Saturated Fat: 8g | Sodium: 623mg | Potassium: 328mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3710IU | Vitamin C: 36mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

 

 

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Christian

    April 13, 2015 at 7:49 pm

    This looks tasty! I love a good salad! Thanks so much for sharing!

    Christian| www.mysimplemodestchic.com

    Reply
  2. sherry butcher

    June 16, 2014 at 12:44 pm

    Thanks for sharing. I'm making this tonight.

    Reply
    • Arlene Mobley

      June 16, 2014 at 2:27 pm

      Sherry

      You are welcome. I hope you enjoy it!

      Reply
  3. April @ The 21st Century Housewife

    June 09, 2014 at 8:45 am

    What a lovely wholesome salad! Love the vinaigrette too. Homemade dressings made with quality oils and vinegars always taste best!

    Reply
    • Arlene Mobley

      June 09, 2014 at 10:52 am

      Thank you for stopping by April.

      Reply
  4. Antionette Blake

    June 06, 2014 at 11:32 pm

    I love trying new salad recipes, thanks for sharing it with us at the #WWDParty. Have a great weekend!

    Reply
    • Arlene Mobley

      June 07, 2014 at 4:07 pm

      Thank you Antionette for hosting a great linky!

      Reply
  5. Barb @ A Life in Balance

    June 06, 2014 at 2:14 pm

    This looks delicious! I love roasted broccoli. I never thought of making a salad dressing for it for more flavor.

    Thanks for sharing your recipe at Motivation Monday!

    Reply
    • Arlene Mobley

      June 06, 2014 at 11:22 pm

      Barb

      Thank you!

      Reply
  6. kristi@ishouldbemoppingthefloor

    June 04, 2014 at 11:58 am

    This look so delicious, Arlene! Thank you bunches for linking up and partying with us! Pinning this!

    Reply
    • Arlene Mobley

      June 04, 2014 at 12:02 pm

      Kristi

      Thank you for hosting!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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