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roasted broccoli salad with corn mixed microgreens and balsamic vinaigrette
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5 from 3 votes

Roasted Broccoli Salad (Vegan + No Mayo)

this roasted broccoli salad is elegant and tasty
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Salad
Cuisine: Vegan
Servings: 4 people
Calories: 228kcal
Author: Maren Epstein

Equipment

  • Half Sheet
  • Knife
  • Cutting Board

Ingredients

For the Broccoli and Corn

  • 2 Ears of Corn Shucked
  • 1 Head of Broccoli chopped into tiny florets
  • 1 pinch Fennel Seed
  • 1 pinch Paprika
  • 1 T Olive Oil lightly coat broccoli and corn

For the Dressing

Assemble the Salad

Instructions

Roast the Broccoli and Corn

  • Place oven rack on the highest setting. Pre-heat oven on broil (500 degrees). Combine corn, broccoli, paprika, fennel and salt in a sheet pan. Season with some Olive or Safflower Oil. Cook vegetables for 9 minutes. Then flip and roast for another 5 minutes.

Make the Dressing

  • In a vitamix blend combine olive oil, vinegar, mustard, and agave, emulsify until smooth.

Assemble the Salad

  • Once the roasted broccoli and corn have cooled, toss them with the microgreens and drizzle with a small amount of dressing.

Nutrition

Serving: 125grams | Calories: 228kcal | Carbohydrates: 15g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 140mg | Potassium: 515mg | Fiber: 4g | Sugar: 7g | Vitamin A: 962IU | Vitamin C: 136mg | Calcium: 83mg | Iron: 1mg