Broccoli Raisin Salad
This vegan broccoli raisin salad is tossed with roasted onion almonds, and a mustard vinaigrette for an easy and healthy make-ahead side dish!
Servings: 4 people
Broccoli Raisin Salad:
- 2 broccoli crowns
- ¼ red onion, diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon red chili flakes
- ⅛ cup raisins
- ⅛ cup almond slivers
- ¼ cup olive oil
- ⅛ cup apple cider vinegar
- 2 teaspoons Dijon mustard
Preheat oven to 400°F.
Break broccoli into florets. Cut stalk into thin strips, or discard stalk. Roughly dice the florets.
Lay broccoli and diced onion on a single layer on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and red pepper flakes.
Roast 9-10 minutes, or until the broccoli is tender.
While the broccoli roasts, whisk together all vinaigrette ingredients.
Add roasted broccoli and onion to a bowl, along with the raisins and almonds. Toss with the vinaigrette, and serve.
Make Ahead: Assemble the salad without the dressing up to 1 day ahead, and store in the refrigerator. Toss with the dressing right before serving. Serve cold.
Calories: 294kcal | Carbohydrates: 26g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 721mg | Potassium: 1051mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2044IU | Vitamin C: 272mg | Calcium: 159mg | Iron: 3mg