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Warm Roasted Broccoli Salad Recipe

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Serves 4 People

  • 1 lb broccoli, cut into 1-inch florets
  • 4 teaspoons olive oil
  • Zest of 1 lime
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce, divided
  • 1/4 teaspoon freshly ground pepper
  • 6 oz whole-wheat pasta, such as penne or fusilli
  • 2 tablespoons orange juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon sugar
  • 1 teaspoon toasted sesame oil
  • 8 cups mixed Asian salad greens
  • 4 scallions, sliced
  • 2 tablespoons sesame seeds, toasted


Preheat oven to 450 degrees. Toss broccoli in olive oil. Spread on a baking sheet and roast until tender and browned in spots, 15 to 20 minutes. Transfer to a bowl and toss with lime zest, lime juice, 1 tablespoon soy sauce and pepper. Cook pasta according to package instructions, drain and keep warm. Whisk together orange juice, cider vinegar, canola oil, sugar, remaining 1 tablespoon soy sauce and sesame oil in a small bowl until the sugar is dissolved. Combine pasta and broccoli with greens, scallions and sesame seeds in a large bowl. Add dressing, toss and serve.

The Skinny

347 calories per serving, 13 g fat (1 g saturated), 49 g carbs, 9 g fiber, 12 g protein

Reference: 2011

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