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Categories:
broccoli extra-virgin olive oil salt cherry tomatoes avocado red pearl onion whole grain red wine vinegar white balsamic vinegar extra-virgin olive oil salt black pepper
Viewed: 21 - Published at: 3 years agoIngredients
- 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
- 2 tablespoons extra-virgin olive oil
- Sea salt
- 1 1/2 cups cherry tomatoes, halved
- 1/2 ripe avocado, cut-up
- 1 red pearl onion, thinly sliced
- 1 tablespoon whole-grain Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon white balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- Pinch sea salt
- Pinch black pepper
Method
- Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper.
- Toss to combine, and spread out in a single layer.
- Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more.
- Remove from the oven, and set aside to cool.
- Make the dressing: Combine the mustard and vinegars in a small bowl.
- Drizzle in the oil, salt and pepper, and stir until smooth.
- Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine.
- Divide between 2 bowls, drizzle with dressing and serve immediately.
