Description
Easy Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest drizzled with Mustard Seed Maple Dressing.
Ingredients
Units
Scale
- 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
Maple Mustard Seed Dressing
- 1 tablespoon whole grain mustard
- 1 tablespoon maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon fresh tarragon
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 teaspoon shallots, minced
Instructions
- Roast the broccoli. (Instructions here.)
- 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.
Notes
Salad will keep up to 4 days in the fridge.
Nutrition
- Serving Size:
- Calories: 133
- Sugar: 2.4 g
- Sodium: 349.5 mg
- Fat: 10.6 g
- Saturated Fat: 2.3 g
- Carbohydrates: 7 g
- Fiber: 2.6 g
- Protein: 4.1 g
- Cholesterol: 8.3 mg