Roasted Asparagus and Broccoli Salad Recipe
A wonderful side dish ready for the holidays or any night of the week next to your protein. A great way to get your green veggies in.
Servings: 4 people
Calories: 226kcal
Ingredients
- 2 Tablespoon olive oil
- 2 Cup broccoli florets
- 1 pound asparagus trimmed
- 1 large red onion sliced
- 6 ounce Baby Arugula bagged salad mix
- Lemon Garlic Dressing
- Salt and pepper
Dressing
- ¼ Cup extra virgin olive oil
- 1 whole lemon juice and zest
- 1 Tablespoon fresh oregano minced
- 2 cloves garlic minced
- ½ teaspoon sugar
- Salt and pepper to taste.
Instructions
- Preheat oven to 425.
- Toss broccoli with 1 T olive oil. Season well with salt and pepper. Spread out on a large non stick baking sheet. Roast 7 minutes. While broccoli is roasting, toss the asparagus and onion with the remaining olive oil and season with salt and pepper.
- After the broccoli has roasted 7 minutes, add asparagus and onion to the baking sheet and roast another 8-10 minutes.
- Allow vegetables to cool. Meanwhile, prepare your lemon garlic dressing.
- Arrange arugula blend on a large platter, place cooled vegetables over arugula. Drizzle the dressing over the top of the vegetables.
Dressing
- Whisk together all ingredients.
Nutrition
Calories: 226kcal | Carbohydrates: 9g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 29mg | Potassium: 364mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1316IU | Vitamin C: 50mg | Calcium: 119mg | Iron: 2mg