This roasted broccoli salad has both roasted and raw broccoli, toasted almonds, sweet cranberries, and tiny pieces of tart lemon. It's delicious!
½ teaspoonsea salt
¼ cupdried cranberries, or raisins
1tablespoonchopped fresh dill
4very thin slices of lemon, each cut into 8 tiny triangles (whatever you change about this recipe make sure you don't leave out the lemon slices. They're the best part!)
The lemony dressing
¼ cuplemon juice, fresh is best!
1tablespoonhoney, sub maple syrup for vegan
1clovegarlic, grated on a Microplane or very finely minced
Preheat your oven to broil. Place oven rack on the second to top shelf. Line a baking sheet with parchment paper.
Roughly chop the broccoli, making sure to include the sweet broccoli stems. You should have around 9 cups. Place 2 cups of broccoli in a large bowl and the rest on the baking sheet. Drizzle the broccoli on the baking sheet with olive oil and sprinkle with sea salt. Mix it around so that all of the broccoli is coated with oil. Pop it in your oven and let it roast for 15-20 minutes, or until the florets are dark brown. Remove them from the oven and put them in the bowl with the raw broccoli.
2 heads broccoli, 2 teaspoons olive oil, ½ teaspoon sea salt
Put the almonds in a small baking dish and roast them in the oven along with the broccoli until they are fragrant and light brown, about 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle. Add the chopped almonds, cranberries, dill and lemon slices to the bowl with the broccoli.
½ cup almonds, ¼ cup dried cranberries, 1 tablespoon chopped fresh dill, 4 very thin slices of lemon
In a small bowl, whisk the dressing ingredients. Pour it over the broccoli and toss to coat.