Easy Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest drizzled with Mustard Seed Maple Dressing.
Roasted Broccoli Salad
Yield:
4 servings
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Easy Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest drizzled with Mustard Seed Maple Dressing.
Ingredients
- 1 large head of roasted broccoli
- 1/4 cup sliced almonds, toasted
- 10 kalamata olives, sliced in half
- 1/4 cup feta or vegan feta(optional)
- lemon zest from one lemon
- -
- Dressing
- -
- 1 tablespoon whole grain mustard
- 1 tablespoon maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon fresh/dried tarragon
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 teaspoon shallots, minced
Instructions
- Roast the broccoli on roasting pan in the oven with 1 tbsp olive oil, salt and pepper for 15-20 minutes on 220 C.
- While broccoli is roasting, make the dressing. In a bowl, whisk together whole grain mustard, maple syrup, lemon juice, olive oil, tarragon, shallot, salt and pepper.
- Cut cooled broccoli into bite-sized pieces.
Toss in a bowl with the kalamata olives and half of the dressing. - Transfer to a serving bowl. Top with almonds, lemon zest and feta cheese. Drizzle on more dressing as needed. Serve at room temperature.