Roasted-Broccoli-and-California-Grape-Salad_v1_current

DIRECTIONS

In a jar with a lid, combine olive oil, vinegar, honey, garlic, salt, and pepper.  Shake until blended and set aside.

Heat the oven to 400 F. Spread the broccoli florets in a single layer on a sheet pan.  Drizzle with olive oil, and toss to coat.  Roast 10 minutes.  Remove from the oven.  In a large bowl, toss the warm broccoli, grapes, pecans, and vinaigrette.  Serve immediately.

Ingredients

Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 clove garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper

6 cups bite-size broccoli florets
2 tablespoons extra virgin olive oil
1 1/2 cups red California grapes
1/2 cup toasted pecans, chopped

DIRECTIONS

In a jar with a lid, combine olive oil, vinegar, honey, garlic, salt, and pepper.  Shake until blended and set aside.

Heat the oven to 400 F. Spread the broccoli florets in a single layer on a sheet pan.  Drizzle with olive oil, and toss to coat.  Roast 10 minutes.  Remove from the oven.  In a large bowl, toss the warm broccoli, grapes, pecans, and vinaigrette.  Serve immediately.

Notes

Recipe created by Marisa Moore, MBA, RDN, LD for the California Table Grape Commission.

This is a Vegan recipe
This is a Gluten-free recipe
This is a Low-sodium recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

6 servings

Nutritional Information

Nutrition analysis per serving: Calories 240; Protein 3 g; Carbohydrate 16 g; Fat 20 g (75% Calories from Fat); Saturated Fat 2.5 g (9% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 75 mg; Fiber 3 g.