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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 minutes
Cook Time 10 minutes
Total Time 20 minutes
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: 1ServingCalories: 602kcalCarbohydrates: 22gProtein: 3gFat: 58gSaturated Fat: 8gSodium: 623mgPotassium: 328mgFiber: 2gSugar: 16gVitamin A: 3710IUVitamin C: 36mgCalcium: 58mgIron: 2mg
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