Broccoli Summer Salad With Dijon Mustard Dressing
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
60
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Dijon Mustard (whole-grain)2 tsps
Red Wine Vinegar1 tsp
Balsamic Vinegar (white)2 tbsps
Extra-Virgin Olive Oil1
Sea Salt1 pinch
Black Pepper1.5 cups
Cherry Tomatoes (halved)Directions:
1
Roast the broccoli: Preheat the oven to 400 degrees F
2
Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper
3
Toss to combine, and spread out in a single layer
4
Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more
5
Remove from the oven, and set aside to cool
6
Make the dressing: Combine the mustard and vinegars in a small bowl
7
Drizzle in the oil, salt and pepper, and stir until smooth
8
Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine
9
Divide between 2 bowls, drizzle with dressing and serve immediately