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Easy Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest drizzled with Mustard Seed Maple Dressing.

Roasted Broccoli Salad

  • Author: Tonia | Feasting at Home
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: salad
  • Method: roasted
  • Cuisine: American
  • Diet: Vegan

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

  1. Roast the broccoli.  (Instructions here.)
  2. 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.
  3. Cut cooled broccoli into bite-sized pieces.
  4. Toss in a bowl with the kalamata olives and half of the dressing.
  5. 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

Keywords: roasted broccoli salad, roasted broccoli salad recipe