Roasted Broccoli Salad
Roasted broccoli is one of my favorite go-to veggie sides, and this version takes it up a notch. Sweet dates and crunchy pecans add depth, while a zesty lemon vinaigrette ties everything together for a vibrant, balanced dish. Enjoy this elevated take on a classic veggie side!
Ingredients
2 broccoli crowns, de-stemmed and chopped into large florets
1 T avocado oil
¼ t garlic powder
½ t onion powder
¼ t salt
¼ t black pepper
5-6 dates, chopped finely
¼ cup pecans, chopped
¼ cup olive oil
Juice from 1 lemon
½ T Dijon mustard
½ T maple syrup
Salt and pepper, to taste
Directions
Preheat oven to 375° with the baking sheet you’ll use for roasting inside.
Chop broccoli into florets and season with garlic powder, onion powder, salt, and pepper. Toss with ½ of the oil to coat.
When the oven is ready, take the pan out and drizzle the remaining oil. Add broccoli and roast for 30 minutes, flipping halfway through to maximize crispiness.
Chop dates and pecans. Whisk olive oil, lemon juice, mustard, maple syrup, and seasonings until emulsified.
Toss broccoli with dressing, then top with chopped dates and pecans. Add a bit more dressing on the toppings and toss to combine.
Can be served warm or cold.
