Roasted broccoli salad with feta and olives

 

• 
  
• Prep Time:15
 
• Cook Time:15
 
• Total Time:30 minutes
• Yield:4 servings

Ingredients

• 1 large head of roasted broccoli
• 1/4 cup sliced almonds, toasted
• 10 kalamata olives, sliced in half
• 1/4 cup feta or vegan feta(optional)
• lemon zest from one lemon

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

1. Roast the broccoli with olive oil and salt in the oven at 220C for 15-20 minutes 
2. 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.
3. Cut cooled broccoli into bite-sized pieces.
4. Toss in a bowl with the kalamata olives and half of the dressing.
5. Transfer to a serving bowl.  Top with almonds, lemon zest and feta cheese.  Drizzle on more dressing as needed. Serve at room temperature.

Notes

Salad will keep up to 4 days in the fridge.