Broccoli Summer Salad with Dijon Mustard Dressing Recipe

Name: Broccoli Summer Salad with Dijon Mustard Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total); 2 tablespoons extra-virgin olive oil; Sea salt; 1 1/2 cups cherry tomatoes, halved; 1/2 ripe avocado, cut-up; 1 red pearl onion, thinly sliced; 1 tablespoon whole-grain Dijon mustard; 2 teaspoons red wine vinegar; 1 teaspoon white balsamic vinegar; 2 tablespoons extra-virgin olive oil; Pinch sea salt; Pinch black pepper

Servings: persons

3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
2 tablespoons extra-virgin olive oil
Sea salt
1 1/2 cups cherry tomatoes, halved
1/2 ripe avocado, cut-up
1 red pearl onion, thinly sliced
1 tablespoon whole-grain Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon white balsamic vinegar
2 tablespoons extra-virgin olive oil
Pinch sea salt
Pinch black pepper

1
Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper.
2
Toss to combine, and spread out in a single layer.
3
Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more.
4
Remove from the oven, and set aside to cool.
5
Make the dressing: Combine the mustard and vinegars in a small bowl.
6
Drizzle in the oil, salt and pepper, and stir until smooth.
7
Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine.
8
Divide between 2 bowls, drizzle with dressing and serve immediately.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total), 2 tablespoons extra-virgin olive oil, Sea salt, 1 1/2 cups cherry tomatoes, halved, and more.

Yes, Broccoli Summer Salad with Dijon Mustard Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broccoli Summer Salad with Dijon Mustard Dressing

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