From feastingathome.com

Roasted Broccoli Salad

4 servings · 15 min prep · 15 min cook

Ingredients

Ingredients

• 1 large head broccoli
• 1/4 cup sliced almonds, toasted
• 10 kalamata olives
• 1/4 cup feta or vegan feta (optional)
• 1 lemon, for zest
• 1 tablespoon whole grain mustard
• 1 tablespoon maple syrup
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon fresh tarragon
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 teaspoon shallots, minced

For the Dressing

• 1 tablespoon whole grain mustard
• 1 tablespoon maple syrup
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon fresh tarragon
• 1 teaspoon shallots, minced
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper

Steps

1. Roast 1 large head until tender and lightly charred, about 15 minutes at 400°F.

   15 min

2. While 1 large head broccoli is roasting, make the dressing. In a bowl, whisk together 1 tablespoon whole grain mustard, 1 tablespoon maple syrup, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon fresh tarragon, 1 teaspoon shallot, ⅛ teaspoon salt and ⅛ teaspoon black pepper.
3. Cut cooled 1 large head broccoli into bite-sized pieces.
4. Toss in a bowl with 10 kalamata olives and half of the dressing.
5. Transfer to a serving bowl. Top with ¼ cup almonds, 1 lemon zest and ¼ cup feta cheese. Drizzle on more dressing as needed. Serve at room temperature.

Nutrition

Per serving

kcal

133

protein

4.1 g

carbs

7 g

fat

10.6 g

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