Fig and Sage Roasted Broccoli Salad
Rated 5.0 stars by 1 users
Category
Salad, Brunch, Lunch, Meal Prep
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Calories
447
Made with roasted broccoli florets, dried figs, and roasted cashews, this salad gives a multi-season update to the classic picnic dish. The secret to its creamy, dreamy flavor is Primal Kitchen Mayo made with avocado oil and Certified Humane® cage-free eggs.
Author:Kelsey Preciado
Ingredients
- 7 cups broccoli florets
-
1/2 tablespoon Primal Kitchen Avocado Oil
-
1/8 cup Primal Kitchen Mayo
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon dried crushed sage
1/4 teaspoon ground fennel seed
1/4 cup dried figs, chopped
1/4 cup roasted cashews, chopped
- Salt and pepper (to taste)
Directions
Preheat the oven to 425°F.
Line a baking sheet with parchment paper, and layer the broccoli florets on top. Toss the broccoli florets with a drizzle of Avocado Oil and a pinch of salt and pepper.
Place the broccoli florets in the oven and roast for 15 minutes. Stir the florets, and then cook them for another 10-15 minutes, or until they feel tender and begin to crisp around the edges.
Remove the florets from the oven and set them aside.
In a small bowl, combine the Primal Kitchen® Mayo, red wine vinegar, sage, and ground fennel. Add a pinch of salt and pepper (to taste).
Place the roasted broccoli in a bowl and toss with the seasoned sauce. Add in dried figs, and stir to combine.
Top with a sprinkle of chopped cashews. Serve and enjoy!
Recipe Note
Nutritional information calculated using Cronometer.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 447
- Carbs
- 37.3 grams
- Fat
- 31.6 grams
- Protein
- 12.9 grams
Remember that broccoli and mayo salad with nuts and raisins that graced nearly every picnic table in the '90s? Well, this isn't it. Recipe blogger and cookbook author Kelsey Preciado updated a classic recipe for modern tastes with this incredible Fig and Sage Broccoli Salad that's more than just a summer staple.
Her delicious recipe contains two major keys to making veggies taste amazing: adding some kind of binder or sauce, and oven-roasting! Popping veggies in the oven and drizzling them with real ingredients makes almost any kind of vegetable truly delectable. While you might be tempted to eat your roasted veggies straight out of the oven, be patient: Mixed in with creamy mayo, sweet figs, and buttery cashews, this easy broccoli salad recipe is a winner!
You might also like these other salad recipes with mayo:
- Creamy Cucumber Salad
- Broccoli Cauliflower Salad
- Easy Macaroni Salad
- Summer Shrimp Salad
- Easy Potato Salad
