Walnut and Roasted Broccoli Salad
With tender and crisp broccoli, toasted walnuts, salty parmesan shavings, and peppery arugula tossed in a light and slightly nutty lemon and walnut oil vinaigrette, this Walnut and Roasted Broccoli Salad is packed with healthy nutrients and antioxidants so you can feel good about eating it.
Servings: 6
Ingredients
- 1 ½ lb bunch broccoli with stems
- 1 tbsp extra virgin olive oil
- zest of one lemon (juice reserved)
- ½ cup walnuts (roughly chopped)
- 2 cups baby arugula
- ½ cup shaved parmesan cheese
Lemon Walnut Oil Vinaigrette
- lemon juice from 1 lemon
- 3 tbsp walnut oil
- ½ tsp honey
- 1 tsp dijon mustard
- 1 clove garlic (grated or very finely minced)
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 425°
- Cut broccoli into florets, reserving stems. Peel the stems, removing the rough outer skin, and slice the stems into about ½ inch rounds. The goal will be to have the stem pieces and florets similar size so that they cook about evenly.
- On a sheet pan, toss broccoli stems and florets with olive oil. Spread into an even layer (leaving some space between pieces to allow for browning), and bake
- Roast broccoli for 10 minutes, stir and cook an additional 10 minutes. During the last 4 minutes of cooking, move the broccoli to one side of sheet, and add walnuts to toast.
- Let broccoli cool about 10 minutes
- While broccoli cools, mix dressing ingredients in a large bowl. Add broccoli and nuts, and toss to coat
- Over the bowl, use a kitchen shears to roughly cut arugula into bite sized pieces. Add cheese, and toss to coat everything evenly
- Serve at room temperature
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