Roasted Broccoli Salad with Lemon Vinaigrette

Enjoy your leafy greens with a wonderful umami roasted flavor and sprightly lemon vinaigrette — so healthy and deliciously addictive.

Course Appetizer, DInner, lunch, Salad

Cuisine American, French

Keyword aip, broccoli, keto, low carb, paleo, salad

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 198kcal

Author Megan

Cost $5

1 pound broccoli chopped into bite-size pieces
1/3 cup pine nuts (omit for AIP)
1/4 cup extra-virgin olive oil (or use regular olive oil for VAD)
2 Tablespoons lemon juice fresh
1 Tablespoon balsamic vinegar (omit for GAPS)
2 teaspoons Dijon mustard (omit for GAPS and AIP)
1 teaspoon honey (for GAPS) or maple syrup; for Keto and Low Carb, favorite liquid low carb sweetener
1/4 teaspoon + 1/8 teaspoon sea salt , divided
2 cloves garlic crushed or minced
Optional toppings: fresh mint leaves (sliced in strips [chiffonade]), fresh or frozen raspberries, tiny lemon wedges, 4 to 6 ounces feta cheese (not for AIP/VAD/vegan), 1 avocado, sliced (not for VAD)

Preheat the oven to 425 degrees Fahrenheit.
On a large baking sheet, toss together broccoli, pine nuts, 2 tablespoons olive oil, garlic and 1/4 teaspoon sea salt. Roast for 15 minutes, or until the broccoli is just beginning to have dark tinges in spots.
While the broccoli roasts, make the dressing. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, balsamic, Dijon and 1/8 teaspoon sea salt.
Pour the dressing over the roasted broccoli and toss to combine.
Transfer the salad to a bowl and top with the fresh mint, tiny lemon wedges and raspberries. Optional toppings include: sliced avocado and (not for AIP) feta cheese.