Lemony Roasted Broccoli Salad

This is a great summer party recipe, with contrasting flavors, textures, and a good dose of healthy! 

Serves: 6 Preparation time approximately 20 min.

Ingredients

  • 4 cups of frozen broccoli florets

  • 1 teaspoon olive oil

  • 1/2 teaspoon sea salt

  • 1/2 cup almonds, chopped or slivered

  • 1 tablespoon chopped fresh dill

  • 4 thin slices of lemon, each cut into small pieces

    Lemony Dressing

  • 1/4 cup fresh squeezed lemon juice (from about 1 lemon)

  • 4 teaspoons honey or maple syrup 

  • 1 1/2 teaspoons Dijon mustard

  • 1 teaspoon balsamic vinegar

  • 1 garlic clove, minced

  • 2 tablespoons extra virgin olive oil

Instructions

- Preheat your toaster oven or standard oven to 425 degrees. Line a baking sheet with parchment paper or foil. 

- Place the broccoli on the prepared baking sheet. Drizzle the with the olive oil and sprinkle with sea salt. Mix it around so that all of the broccoli is coated with oil. Pop it in your oven and let it roast for 15-20 minutes, or until the florets are dark brown. Remove them from the oven and put them in a bowl.

- Toast the almonds in the toaster oven for about 1 min., keeping an eye on them so they don’t burn. Add the chopped almonds, dill and lemon slices to the bowl with the broccoli.

- In a small bowl whisk together all of the dressing ingredients. Pour it over the broccoli and toss to coat.  Serve immediately, or let it stand for up to 20 minutes.

recipesAnjali Guptabroccoli, salad, side dishComment