Roasted Broccoli Salad

 

Roasted Broccoli Salad

Ingredients
1 large head of roasted broccoli
1/4 cup sliced almonds, toasted
10 kalamata olives, sliced in half
1/4 cup vegan feta(optional)
lemon zest from one lemon + juice
Maple Mustard Seed Dressing
1 tablespoon whole grain mustard
1 tablespoon maple syrup
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon fresh tarragon
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1 teaspoon shallots, minced
Instructions
Roast the broccoli.  (Instructions below)
While broccoli is roasting, make the dressing.  In a bowl, whisk together whole grain mustard, maple syrup, lemon juice, olive oil, tarragon, shallot, salt and pepper.
Cut cooled broccoli into bite-sized pieces.
Toss in a bowl with the kalamata olives and half of the dressing.
Transfer to a serving bowl.  Top with almonds, lemon zest and feta cheese.  Drizzle on more dressing as needed. Serve at room temperature.
Roasted Broccoli
Ingredients
1 pound broccoli- use florets or a large head of broccoli (about 4-5 cups)
2 tablespoons olive oil
salt, to taste
black pepper, to taste
Garnish: lemon zest or lemon juice.
Instructions
Preheat. The Electric skillet to 400 degrees
Prep the broccoli.  Create an edge. Cut through the broccoli florets into 1-2 inch long bite-sized pieces.  Cutting through the florets (rather than leaving them round) will give the broccoli an edge, to get a good flat sear.
Massage. Place cut broccoli and stems in a bowl. Add olive oil and a generous sprinkle of salt and pepper to the broccoli, lightly massaging in with your hands to get all the nooks and crannies.
Arrange. Once the skillet is hot, arrange the broccoli in a single layer with flat edges down.
Bake  for 15-20 minutes or until tender and crisp with caramelized edges.