Roasted Broccoli Salad

Just as Delish

Ready in: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2
Vegetarian
Vegan
Gluten Free
Dairy Free
Whole 30

Ingredients

  • 1 big Broccoli head - cut into big florets
    Produce
  • 1 tablespoon Cider Vinegar or Lemon Juice
    Produce
  • 1 Mango - cubed (or your prefered fruits)
    Produce
  • 2-3 tablespoon Mustard Vinaigrette
    Condiments
  • 4 tablespoon Olive Oil
    Oil, Vinegar, Salad Dressing
  • ½ Red Onion - finely chopped
    Produce
  • Sea Salt and freshly ground Black Pepper
    Spices and Seasonings
  • a handful of Walnuts
    Nuts;Savory Snacks;Baking
  • 1 teaspoon Yellow Mustard
    Condiments

Steps

  • Pre-heat oven to 200C (400F)
  • Cut broccoli into big florets, remove the skin of the stem and cut into thick slices.
  • Place them onto baking tray and toss with olive oil. Roast for 15-20 minutes, until broccoli is crispy on the ends and a little brown. Meanwhile cut the mango and onions. Toast walnuts on the pan if you prefer roasted nuts. I like my walnuts raw.To prepare vinaigrette, whisk all ingredients until well blended (emulsified), or put the ingredients into a mason jar and shake vigorously. (Amount can be doubled or tripled for later use as vinaigrette can be kept for 3-4 days)When broccoli is ready, add mango, onion, walnuts and broccoli into a big mixing and toss with vinaigrette to coat.

Nutrition

  • Calories: 522.86  cal  (26.14%)
  • Fat: 39.97  g  (61.49%)
  • Saturated Fat: 5.04  g  (31.48%)
  • Carbohydrates: 38.62  g  (12.87%)
  • Sugar: 18.33  g  (20.37%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 495.6  mg  (21.55%)
  • Protein: 12.63  g  (25.25%)
  • Vitamin C: 306.59  mg  (371.63%)
  • Vitamin K: 330.02  µg  (314.3%)
  • Manganese: 1.31  mg  (65.62%)
  • Folate: 249.65  µg  (62.41%)
  • Vitamin A: 2803.0  IU  (56.06%)
  • Vitamin E: 7.32  mg  (48.78%)
  • Fiber: 11.3  g  (45.19%)
  • Vitamin B6: 0.76  mg  (37.91%)
  • Potassium: 1237.73  mg  (35.36%)
  • Phosphorus: 291.21  mg  (29.12%)
  • Magnesium: 107.57  mg  (26.89%)
  • Copper: 0.51  mg  (25.27%)
  • Vitamin B2: 0.42  mg  (24.9%)
  • Vitamin B1: 0.36  mg  (24.3%)
  • Selenium: 14.73  µg  (21.05%)
  • Vitamin B5: 2.09  mg  (20.86%)
  • Calcium: 183.98  mg  (18.4%)
  • Iron: 3.27  mg  (18.19%)
  • Vitamin B3: 2.79  mg  (13.97%)
  • Zinc: 1.95  mg  (12.98%)

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