Roasted Tenderstem Broccoli Salad

If you’re looking for an easy side-dish for your festive feasting, or simply a healthy vegetable dish to recover from over-indulging, this easy broccoli salad will fit the bill.

Made in 10 minutes, the addition of oven-roasted nuts and a garlic and mustard dressing, turns simple broccoli into something special – with hardly any effort.

Broccoli salad

400g tenderstem broccoli
¼ cup raw mixed nuts
2 tbsp coconut oil
½ tsp Applewood Smoked Salt or Origin
For the dressing:
1/3 cup olive oil
½ clove garlic
1/4 cup lemon juice
2 tsp Dijon mustard

Preheat your oven to 200 degrees C. Place the broccoli and nuts on a baking tray and drizzle with the coconut oil and sprinkle with salt. Roast for approximately 10 minutes, shaking the tray after 5 minutes, until the broccoli has started to wilt and the nuts have coloured. Remove from the oven.

While the nuts are roasting, make the dressing. Place all the ingredients in a tall jar, and blend with a stick blender until well-mixed. Serve the salad warm, with the dressing on the side.

Written by: Candice Bresler  | Blogger |


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