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Roasted Broccoli, Grape, And Walnut Salad
This picnic-ready, make ahead-friendly side dish that is a healthy yet sophisticated take on the original church potluck staple: Brocolli Salad. Coated in a sweet and tangy dressing, this traditional dish gets elevated it with roasted broccoli, roasted grapes (fancy, I know), AND toasted walnuts.
Prep Time: 00:05
Cook Time: 00:20
2 pounds broccoli florets
1 cup red grapes
1/2 cup walnuts, hazelnuts, or slivered almonds
1 tablespoon melted coconut oil
1/4 cup avocado oil mayonnaise, plain greek yogurt, or plain coconut milk yogurt
2 tablespoons olive oil
1 tablespoon tahini
salt and pepper to taste
1Preheat oven to 400.
2Arrange broccoli and grapes on one to two sheet pans. Brush with coconut oil. Add nuts to the pan and roast for 20 minutes or until grapes are soften and broccoli starts to brown.
3Meanwhile, prepare the dressing. Combine the mayo, olive oil, and tahini in a mason jar. Shake to combine. Add salt and pepper to taste.
4Once broccoli has cooled, pour dressing over. Serve immediately or chill until ready to serve. Enjoy within 3-5 days.
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