Roasted Broccoli Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Cut the broccoli into florets and place them on a baking sheet.
• STEP 3.Drizzle the broccoli with olive oil and season with salt and pepper.
• STEP 4.Roast the broccoli in the preheated oven for 20-25 minutes, or until it is tender and slightly charred.
• STEP 5.While the broccoli is roasting, prepare the lemon vinaigrette by whisking together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
• STEP 6.Once the broccoli is done, transfer it to a serving bowl and drizzle the lemon vinaigrette over the top.
• STEP 7.Toss the broccoli gently to coat it evenly with the vinaigrette.
• STEP 8.Sprinkle the toasted almonds over the salad for added crunch.
• STEP 9.Serve the roasted broccoli salad immediately as a side dish or as a light lunch.

Cooking Tips

• Make sure to cut the broccoli into evenly sized florets to ensure even cooking.
• For extra flavor, you can add some minced garlic to the broccoli before roasting.
• Toasting the almonds before adding them to the salad enhances their nutty flavor.

Storage and Serving

• This roasted broccoli salad is best served immediately while the broccoli is still warm and crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the salad, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.