ROASTED BROCCOLI AND APPLE SALAD WITH TAHINI DRESSING

Easily makes it into the OMG FILES. Everything goes together in perfect harmony, so my advice is not to skip any of the ingredients. Broccoli has that funky nature that people love or hate, but even if you are in the latter group, the apples act as the perfect partner. Like couples that make each other shine a little brighter. I don’t really have a broccoli issue, but maybe some of my readers do, so don’t let that stop you from trying this recipe.

ROASTED BROCCOLI AND APPLE SALAD WITH TAHINI DRESSING
(from the Bewitching Kitchen, adapted from several sources)

for the broccoli:
Broccoli florets, enough to cover a quarter-sheet pan
2 tablespoons soy sauce
1 tablespoon maple syrup
salt and pepper to taste

for the dressing:
1 tablespoon grapeseed oil
3 tablespoons lemon juice
1 to 2 tablespoons tahini
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
1 teaspoons Dijon mustard

for the salad:
greens of your choice (baby spinach, spring mix, baby arugula)
apples, cored and diced (I used Honeycrisp)

Heat the oven to 420°F. Line a baking sheet with parchment paper or non-stick aluminum foil. Place the broccoli in a bowl, toss with the soy sauce and maple syrup, season with salt and pepper. Spread on the baking sheet and bake for about 25 minutes, moving them around half-way through roasting. Remove from the oven and let it cool still spread out, so they don’t steam and get mushy.

In a small bowl, whisk together the dressing ingredients. Set aside. Assemble the salad: add all the ingredients to a large bowl, drizzle the dressing and toss gently. Adjust seasoning with salt, if needed.

ENJOY!

to print the recipe, click here

Comments: We had this salad twice already, the second time I’ve added roasted slivered almonds and dried cranberries, and it was even better, so I recommend you include them if you like. The inclusion of broccoli makes it more substantial and if you are vegetarian or vegan, a hearty piece of bread will be all you need to call it dinner. Sourdough dipped in balsamic vinegar plus olive oil would be a match made in Vegan Heaven.

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4 thoughts on “ROASTED BROCCOLI AND APPLE SALAD WITH TAHINI DRESSING

  1. As I love broccoli in any shape or size I cannot wait to try this enticing recipe ! A delightful mix as tahini comes from the Middle East, soy sauce from mine and maple syrup from up yours . . . a wonderful melange of the differing flavours !

    Like

  2. Pingback: ROASTED BROCCOLI AND APPLE SALAD WITH TAHINI DRESSING — Bewitching Kitchen | My Meals are on Wheels

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