Roasted broccoli salad

By Spencer Watts
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SERVES
4
TOTAL TIME

Ingredients

  • 1 large bunch broccoli, cut into florets
  • 2 tablespoons (30 milliliters) olive oil
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 teaspoon (5 milliliters) ground black pepper
  • 1 teaspoon (5 milliliters) onion powder
  • 4 cups (960 milliliters) baby spinach
  • 1 apple, chopped (skin on)
  • 1/2 cup (120 milliliters) roasted sliced almonds

Dressing:

  • 1/4 cup (60 milliliters) olive oil
  • 2 tablespoons (30 milliliters) balsamic vinegar
  • Juice of 1 lemon
  • 1 tablespoon (15 milliliters) Dijon mustard
  • 1 tablespoon (15 milliliters) honey

Directions

  1. Preheat oven to 400 F (205 C).
  2. Toss broccoli pieces with two tablespoons (30 milliliters) olive oil, salt, pepper, and onion powder. Transfer to a parchment paper-lined baking sheet and roast for eight to ten minutes or until soft and lightly browned. Let broccoli cool for two to three minutes.
  3. Transfer broccoli to a large bowl and add baby spinach, apple, and almonds.
  4. Add olive oil, balsamic vinegar, lemon juice, Dijon mustard, and honey to a mason jar. Put on lid and shake to combine. Pour over salad and toss to coat. 

 

Find out how to make an unbeatable salad dressing below!

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