Description
A healthier, veg-ier twist on a classic picnic salad, featuring red wine vinaigrette and roasted broccoli.
Ingredients
Scale
For the Dressing
- 4 tablespoons avocado oil, or another light oil*
- 3 tablespoons red wine vinegar**
- 1 clove garlic, grated
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
For the Salad
- 1 head broccoli
- 1/2 cup raisins
- 1/2 cup red onion, finely diced
- 1/2 cup walnuts, lightly roasted and chopped
- 1/2 cup Parmesan cheese, flaked
Instructions
For the dressing
- Whisk all ingredients together.
For the salad:
- Preheat the oven to 400 degrees Fahrenheit. Chop the broccoli into bite-sized florets and wash under water.
- Don’t dry the broccoli. Simply add it to a baking tray and put it in the oven for 15 minutes, or until it’s charred on the underside.
- When the broccoli is at room temperature, add it to a medium bowl with the other ingredients.
- Whisk the vinaigrette and pour half over the salad. Taste the salad. If you’d like more vinaigrette, then add it to your liking.
- Season with extra pepper and chill until ready to serve. Eat the same day.
Notes
*I’ve been using avocado oil since I became more conscious of cholesterol-moderating foods! I love a great tasting health boost, as you probably can tell. 😉 You can also use another light oil as a substitute.
**Champagne vinegar could be a great substitute here.
Keywords: vegetarian, broccoli salad, roasted vegetables, California, salads, healthy, vinaigrette, broccoli, vegetarian comfort food