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Roasted Broccoli Salad

Roasted Broccoli Salad



  • 1 large head of roasted broccoli
  • 1/4 cup sliced almonds, toasted
  • 10 kalamata olives, sliced in half
  • 1/4 cup vegan feta(optional)
  • lemon zest from one lemon


Maple Mustard Seed Dressing

  • 1 tablespoon whole grain mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon fresh tarragon
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon shallots, minced
  • Instructions

    1. Roast the broccoli. (Instructions here.)
    2. While broccoli is roasting, make the dressing. In a bowl, whisk together whole grain mustard, maple syrup, lemon juice, olive oil, tarragon, shallot, salt and pepper.
    3. Cut cooled broccoli into bite-sized pieces.
    4. Toss in a bowl with the kalamata olives and half of the dressing.
    5. Transfer to a serving bowl. Top with almonds, lemon zest and vegan cheese. Drizzle on more dressing as needed. Serve at room temperature.
  • Credit:

    Sylvia Fountaine

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