Roasted Broccoli Salad with Apples and Maple Dijon Vinaigrette
This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.
Enjoy local and seasonal produce featured in this Roasted Broccoli Salad with Apples and Maple Dijon Vinaigrette that’s easy to make in 30 minutes, with less than 10 ingredients!
Gluten Free, Dairy Free, Grain Free, Nut Free, Soy Free
Disclaimer: This post is sponsored by Walmart. Thank you for supporting the brands that make the Chelsey Amer Nutrition blog possible!
I had an absolute *pinch me* work experience last week that I’m SO excited to share with you!
For my first work event back after maternity leave, I attended a fantastic event at the James Beard House (in downtown in NYC) with Walmart! Yes, two incredible organizations/companies came together for a night of “Rediscovering America.”
As a registered dietitian, I’m always looking for more ways to make healthy eating accessible. I truly believe that healthy eating doesn’t have to be expensive. We all deserve access to quality, affordable fruits and veggies. And Walmart is a huge part of the equation.
Did you know Walmart is America’s largest grocer? And the biggest purchaser of ORGANIC produce?
I didn’t before this event, and I’m so glad I got the opportunity to learn more…
- You can buy organic AND locally grown produce in your local Walmart store!
- Walmart is proud to support local farmers to provide communities across the country the freshest, most nutritious and delicious produce AND to support the local economy!
- Walmart teamed up with 10 James Beard award winning chefs to feature their local produce on their restaurant menus.
In fact, I got to speak with James Beard award-winning chefs to learn how they’re using fresh, local produce in their restaurants around the country. (I also grilled a few of them on their food allergy protocols in their restaurants- more on that to come!)
And then I got the opportunity to “shop” and take home some of their local, seasonal, and even organic produce.
And I used that produce to make this Roasted Broccoli Salad with Apples and Maple Dijon Vinaigrette!
Nutritious food should be full of flavor. You actually consume more nutrients and better flavor if you eat seasonally and local. Your food shouldn’t travel too far.
This roasted broccoli salad got rave reviews and was so easy to make in less than 30 minutes!
First, you roast the broccoli for just 20 minutes. I used two entire heads of broccoli – don’t throw away the stems! There’s tons of nutrition, texture, and flavor in the stems too.
While your broccoli is roasting, slice and dice the remaining ingredients and mix together your vinaigrette so you’re ready to go. Making vinaigrette at home is so easy, it’s not worth buying in the store (in my opinion). Plus, you have the ability to control the quality of ingredients you use. This maple Dijon vinaigrette is made with just 3 ingredients (plus salt and pepper). Whisk olive oil, Dijon mustard, and maple syrup together.
Then toss together the roasted broccoli with sliced red onion and apples with the vinaigrette.
Sprinkle pepitas (shelled pumpkin seeds) on top and enjoy warm or at room temperature. How easy is that?
This Roasted Broccoli Salad with Apples and Maple Dijon Vinaigrette is…
- Easy to make in 30 minutes
- Seasonal for fall
- Made with just a few ingredients
- Prepared with affordable ingredients
- Vegan
- Gluten free
- Food allergy friendly (free from the top 8 allergens)
- Delicious
Let’s make it…
PrintRoasted Broccoli Salad with Apples and Maple Dijon Vinaigrette
Ingredients
2 heads broccoli, cut into florets (about 8 cups, including stems)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup thinly sliced red onion
1 large apple, cut into matchsticks
1/4 cup pepitas (shelled pumpkin seeds)
Dressing:
2 tablespoons good quality olive oil
2 tablespoons Dijon mustard
1 tablespoon pure maple syrup
Generous pinch of salt and pepper (about 1/8 teaspoon each)
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
- Toss broccoli florets and stems in a large bowl with olive oil. Distribute on baking sheet. Be sure not to overcrowd your pan. Sprinkle with salt and pepper.
- Roast broccoli for 20 minutes at 400°F.
- When broccoli is done roasting, transfer back to the large bowl. Add onion and apple.
- Toss broccoli salad with about half of the dressing. Taste and add additional dressing to taste.
- Sprinkle pepitas on top before serving. Enjoy!
Don’t forget to PIN IT…
Enjoy!
XO