Ingredients
- 2 heads broccoli florets
- 1/2 red onion peeled and thickly sliced
- 2 tbsp olive oil to drizzle over the broccoli and red onion
- kosher salt
Salad Bits
- 3/4 cup golden raisins
- 6 tbsp sherry vinegar
- 2 cups red seedless grapes halved
- 1 cup chopped celery
- 1 cup sliced almonds toasted
Dressing
- 1/2 cup mayonnaise
- 2 tbsp milk
- 1 tbsp sugar
- 1 tbsp white wine vinegar
- Kosher salt and freshly ground black pepper
Instructions
- Gather all ingredients before starting recipe
- Pre heat oven to 425°F
Roast Broccoli
- Place 2 heads broccoli cut into florets on sheet pan and 1/2 red onion sliced 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 1 cup sliced almonds in a shallow pan over medium heat for 5-6 minutes, until fragrant. Remove from heat and reserve.
- Combine 3/4 cup golden raisins 6 tbsp sherry vinegar in a small sauce pan, bring to a boil, remove from heat and allow to steep for 10-15 minutes
- Combine 1/2 cup mayonnaise, 2 tbsp milk, 1 tbsp sugar, 1 tbsp white wine vinegar and season with Kosher salt and freshly ground black pepper in a large bowl. Stir to combine. Add 1 cup chopped celery and 2 cups red seedless grapes sliced in half and combine with 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.