Roasted Broccoli Salad With Lemon Dijon Vinaigrette
The best salads utilize a variety of textures and contrasting flavors: This simple roasted broccoli salad makes great use of crunchy and soft textures along with sweet, savory, salty, and sour tastes thanks to cashews, apple, goat cheese, and a flavor-forward dijon vinaigrette.
Bring this roasted broccoli salad to your next get together: We promise it will leave everyone wanting more!
- 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
Roast the broccoli.To roast the broccoli, preheat the oven to 425 degrees Fahrenheit. Lay broccoli florets on a dry baking sheet and roast, tossing occasionally, until cooked through and browned, about 15-20 minutes. Let cool slightly, or chill to preference.
Toast the cashews.Heat a medium skillet over medium high heat. Add the chopped cashews and dry toast, tossing occasionally, until fragrant and browned. Let cool slightly.
Make the vinaigrette.Meanwhile, in a small bowl, mix together the minced shallot, lemon juice, and apple cider vinegar. Let sit for 5-10 minutes to macerate. Then, add the dijon mustard, olive oil, honey, and salt and pepper. Whisk well to combine.
Toss & serve!In a large bowl, toss together the broccoli, apple, cashews, and red onion. Drizzle with salad dressing, toss, and top with crumbled goat cheese.