Roasted Broccoli Salad With Celery and Apple
Yields: 4
Active time: 20 minutes
Total time: 40 minutes
Nutrition
calories 245
fat 18g
saturated fat 2g
cholesterol 0mg
fiber 6g
protein 7g
Carbohydrates 19g
sodium 677mg
iron 2mg
calcium 114mg
Ingredients
1 1/2 fresh broccoli, tops cut into bite-size florets, stems peeled and chopped (about 6 cups)
1/4 avocado oil
1 salt
3/4 black pepper
1/2 cayenne (optional)
2 fresh lemon juice
1/2 Dijon mustard
3 ribs celery, diagonally sliced (about 3/4 cup)
1 small firm red apple (such as Gala), chopped (about 1 cup)
1/4 slivered almonds, toasted
Directions
Preheat oven to 450oF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.