Roasted Broccoli Salad with a Ginger Vinaigrette

Loaded with both protein packed and cellulite reducing ingredients, enjoy this delicious roasted broccoli salad, with a refreshing ginger vinaigrette!

Recipe by Tiffany Kate-Lyn Matthews
Serves: 2
Preparation time: 10 – 15 minutes
Cooking time: 15 – 20 minutes

Ingredients:

  • 4 cups broccoli florets, steamed
  • 1 cup chickpeas, drained & rinsed
  • 1 – 2 Tbsp avocado oil
  • 1 Tbsp lemon juice & zest
  • 1 tsp garlic powder
  • 1 tsp oregano or mixed herbs
  • 1 cup quinoa, cooked
  • 2 cups spinach or kale
  • ½ red onion, thinly sliced
  • 1 Tbsp sunflower seeds
  • ¼ cup dried cranberries or raisins, optional

For the ginger dressing:

  • 1 Tbsp fresh ginger, grated
  • ¼ cup olive oil
  • 2 Tbsp lemon juice & zest
  • 1 tsp whole grain mustard
  • Salt & pepper, to taste

How To Make Roasted Broccoli Salad with a Ginger Vinaigrette

  1. Preheat oven to 180°C, grease a baking tray and set aside.
  2. In a large bowl add in steamed broccoli, chickpeas, olive oil, lemon juice, and spices.
  3. Toss until well combined then place onto the prepared baking tray and roast in the oven for 12 – 15 minutes.
  4. Meanwhile prepare the dressing, add all the ingredients into a small bowl and whisk until well combined.  Add the roasted broccoli, chickpeas into a large bowl along with the rest of the ingredients, drizzle in dressing and toss until well combined, serve immediately and enjoy!