Roasted Broccoli Crunch Salad

Looking for a vegan holiday side dish? Although this is great any time of year I was asked for a suggestion for a holiday side dish - et voila. This is a great way to add more fibre and colour to your plate.

5 cups Broccoli florets
1 Tbsp. Olive oil
1 tsp. Garlic powder
1 tsp. Black pepper
1 tsp. Herbamare
1/2 cup. Sliced Almonds
1/2cup. Pecans, diced
2. Celery stalks, diced
1/2. Apple, diced

Dressing
1/4 cup. Orange juice (use fresh squeezed if possible)
2 Tbsp. Olive oil
1 Tbsp. Mustard
1 Tbsp. Apple cider vinegar
3 cloves. Garlic, minced
1 tsp. Vanilla

1. Preheat oven to 425F
2. Place 4 cups on a baking sheet, drizzle with olive oil and sprinkle with garlic powder, black pepper and herbamare.  
​     Bake for 15-20 minutes, tossing once during baking.
3. Place almonds and pecans in the oven and roast for 7 minutes.
4. Steam the other 1 cup of broccoli for about 3 minutes.
5. Place steamed broccoli in an ice bath.
6. Add roasted nuts, celery, steamed and roasted broccoli, and apple to a bowl.
7. Mix dressing in a small food processor.
8. Mix dressing into bowl and toss.

Looking for more veggie side dishes for any time of the year? contact Jill, Nurture The Future's Registered Dietitian at [email protected].

​This recipe was inspired by: the healthy foodie http://thehealthyfoodie.com/oven-roasted-broccoli-salad/









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