Roasted Broccoli Salad with Pumpkin Seed Dressing
Equipment
Ingredients
Broccoli
broccoli (fresh)
800 g
Pumpkin Seed Dressing
pumpkin seeds (raw)
60 g
olive oil (liquid)
45 ml
lemon juice (fresh)
30 ml
garlic (fresh)
2 cloves
salt (fine)
3 g
Instructions
Preheat oven
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Prepare broccoli
Cut broccoli into even florets and arrange on the baking sheet in a single layer.
Roast broccoli
Roast broccoli in the preheated oven for 20-25 minutes until edges are crispy and florets are tender.
Make dressing
While broccoli is roasting, combine pumpkin seeds, olive oil, lemon juice, garlic, and salt in a blender and blend until smooth and creamy.
Assemble salad
Transfer roasted broccoli to a serving bowl and drizzle generously with the pumpkin seed dressing. Toss to coat evenly.
Original recipe
Storage
Best enjoyed fresh. Store dressing separately if making ahead.
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