I have to give credit to Molly Yen for this wonderful Roasted Broccoli salad that caught my husband’s attention. I paired it with pan fried pork chops for a great weeknight meal.
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Ingredients
- 2 heads broccoli florets
- 1/2 red onion peeled and thickly sliced
- 2 tbspn olive oil to drizzle over the broccoli and red onion
- kosher salt
Salad Bits
- 3/4 cup golden raisins
- 6 tbspn sherry vinegar
- 2 cups red seedless grapes halved
- 1 cup chopped celery
- 1 cup sliced almonds toasted
Dressing
- 1/2 cup mayonnaise
- 2 tbspn milk
- 1 tbspn sugar
- 1 tbspn white wine vinegar
- kosher salt and freshly ground black pepper
Servings:
Units:
Instructions
- Gather all ingredients before starting recipe
- Pre heat oven to 425°
Roast Broccoli
- Place broccoli florets on sheet pan and add sliced onions at one end, drizzle with olive oil and season with kosher salt. Toss to combine.
- Roast in a pre heated oven for 15-20 minutes, or until the broccoli begins to char
Meanwhile
- Toast a cup of almonds in a shallow pan over medium heat for 5-6 minutes, until fragrant. Remove from heat and reserve.
- Combine raisins with sherry vinegar in a small sauce pan, bring to a boil, remove from heat and allow to steep for 10-15 minutes
- Combine mayo, milk, sugar, vinegar, pinch of salt and black pepper in a large bowl, stir to combine. Finely chop 1 stalk of celery and slice red seedless grapes in half and add to dressing
- Drain raisins from vinegar and add to dressing.
- Add roasted broccoli and red onion to dressing and toss all to combine.
- Sprinkle with toasted almonds and gently toss to combine.