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Roasted broccoli salad
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
- Preheat oven to 400 F (205 C).
- 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.
- Transfer broccoli to a large bowl and add baby spinach, apple, and almonds.
- 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!
