Roasted Broccoli Salad

Roasted Broccoli Salad


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)
2 tbsp olive oil
lemon zest from one lemon 

Maple Mustard Seed Dressing:

1 tbsp whole grain mustard
1 tbsp  maple syrup
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp fresh tarragon
1/8 tsp sea salt
1/8 tsp black pepper
1 tsp shallots, minced



Roast the broccoli:

Preheat the oven to 230°C and prepare the broccoli by trimming the stem and cutting it into bite-sized pieces. Toss the broccoli with olive oil, salt, and pepper, then spread it out on a baking sheet lined with parchment paper. Bake for 15-20 minutes until tender-crisp.

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.

Recipe by @feastingathome