Roasted Broccoli Salad with Pickled Onions

Naomi Nachman Naomi Nachman
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My children love broccoli. If I make it before Shabbos and leave it on the counter, they will pick on it till there’s nothing left, so I have to hide it. This is a fun salad, as it has the addition of pickled onions giving it crunch and depth of flavor.

1h 8
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Tree nuts, Egg

Directions

Prepare the Roasted Broccoli Salad

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line

    two baking sheets with Gefen Parchment Paper; set aside.

  2. Place broccoli, cauliflower, oil, and spices in a large bowl and toss until evenly coated.

  3. Spread out in a single layer on the prepared baking sheets. Roast for 25–30 minutes, until vegetables start to turn brown and crispy.

Prepare Pickled Red Onions

  1. Combine all ingredients in a small pot. Bring to a boil over medium-high heat. Cook for two minutes. Cool and store in a glass jar.

Prepare Maple Dressing

  1. Place all ingredients in a small bowl. Whisk to combine.

To Serve

  1. Layer lettuce or arugula in a bowl, topped with broccoli and cauliflower. Top with pickled red onions and garnish with honey-glazed pecans.

Credits

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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