Roasted Broccoli Salad With Lemon Dijon Vinaigrette
Ingredients
- 1 head broccoli, cut into florets
- ½ cup cashews, roughly chopped
- 1 medium apple, diced
- ½ Red onion
- Sierra Nevada Traditional Goat Cheese, crumbled
- 1 small shallot, minced
- 1 lemon, juiced and zested
- 2 tsp Bragg Organic Apple Cider Vinegar
- 1 tbsp Beaver Dijon Mustard
- ½ cup olive oil
- 1 tbsp honey
- Salt and pepper to taste
Preparation
-
Roast the Broccoli
Preheat the oven to 425°F (220°C). Spread the broccoli florets on a dry baking sheet and roast, tossing occasionally, until tender and browned, about 15–20 minutes. Let cool slightly, or chill if preferred. -
Toast the Cashews
Heat a medium skillet over medium-high heat. Add the chopped cashews and toast dry, stirring occasionally, until fragrant and lightly browned. Remove from heat and let cool slightly. -
Make the Vinaigrette
In a small bowl, combine the minced shallot, lemon juice, and apple cider vinegar. Let sit for 5–10 minutes to macerate. Add the Dijon mustard, olive oil, honey, salt, and pepper, then whisk until well combined. -
Toss & Serve
In a large bowl, toss together the broccoli, apple, cashews, and red onion. Drizzle with the vinaigrette, toss to coat, and top with crumbled goat cheese before serving.