Roasted broccoli salad is such a perfect pairing with crunchy pecans and sweet apricots!
My morning has already kind of gone like this: ‘WHAT I didn’t set my alarm?!’ then ‘Crap I still really need to work out.’ which cuts to ‘Dang it I really need to wash my hair but I don’t have time and OMG are we running out of hot water again?! (our water heater has been on the fritz)’ which led to ‘AHHH what am I going to take for lunch to prevent myself from eating a granola bar and fries for a meal?!’. Then, I remembered I had a bowl of this roasted broccoli salad in the fridge and all was right in the world. Vegetables to the rescue, forever and always.
This brilliant roasted broccoli salad recipe comes from my blog life/real life friend Phi’s new cookbook! Phi and I met up shortly after I moved to Milwaukee, started chatting non-stop over Thai food and have been regularly meeting up for drinks and dinner ever since. I adore having friends so close who not only enjoy trying out ALL the restaurants in Milwaukee, but who also can talk blogging for a few hours at a time, and not mind one bit. Phi’s new cookbook, Fast and Easy Five Ingredient Recipes is really the answer to any semi-busy person’s cooking conundrums. If you are looking for an easy banana muffin recipe, she has it! Need a dessert STAT? It’s in there! There are a few recipes that are naturally vegan and quite a few that can easily be adapted vegan, which I can’t wait to start doing. Trust me, if you need a cookbook that checks all the boxes of being easy, fast, and downright delicious, this is it!
I can imagine about 1,000 different ways to eat this salad already, from straight up out of the bowl to serving over rice or with your favorite picnic sandwich. I’m already plotting another batch of roasted broccoli salad before the week is over! Also, if you have a problem like me and tend to eat half of the roasted broccoli hunched over the pan right after it comes out of the oven, just go ahead and roast more, you’ll thank me later. Last but not least, BIG congrats on Phi on the book, I can’t wait to cheers to it in person!Print
Roasted broccoli salad is such a perfect pairing with crunchy pecans and sweet apricots! Vegan and gluten free.
- 1 head broccoli (cut into florets)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 6 dried apricots (sliced)
- 10 pecan halves (chopped)
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Place the broccoli florets on the baking sheet, drizzle the olive oil over them, and sprinkle with the salt amd garlic salt. Bake for 15 minutes.
- Remove from the oven and add the apricots and pecan halves to the baking sheet, then bake for an additional 5 minutes. Remove from the oven and serve.