Roasted Broccoli and Edamame Salad
I think we can all agree that salads with grilled vegetables are superior to others. Add homemade croutons, a protein of your choice and a mix of sesame seeds and roasted spices, and I’m in heaven!
This recipe was developed in collaboration with ELLE Québec and ELLE Canada!
Ads
- Preparation time: 25 minutes
- Cooking time: 20 minutes
- Servings: 4
Ingredients
Croutons
- 1/2 baguette, cubed (about 3 cups)
- 2 tablespoons (30 ml) olive oil
- 1/4 teaspoon (1.25 ml) salt
Roasted Spices
- 2 teaspoons (10 ml) fennel seeds
- 1/4 teaspoon (1.25 ml) cumin seeds
- 3 tablespoons (45 ml) sesame seeds
Roasted Broccoli
- 3 tablespoons (45 ml) olive oil
- 2 garlic cloves, minced
- 2 large broccoli florets (about 7 cups)
- 1/2 teaspoon (2.5 ml) salt
Salad
- 1 1/2 cups (375 ml) frozen edamame, cooked and cooled
- 1 jalapeno pepper, finely chopped, seeds removed
- 2 shallots, finely chopped (marinated if desired)
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) white wine vinegar
- 2 tablespoons (30 ml) tahini
Ads
Preparation
Croutons
- Preheat oven to 400°F and place rack in center. Place bread pieces on a baking sheet and drizzle with olive oil. Add salt and stir to coat bread pieces with oil. Bake for 10 to 12 minutes or until golden brown.
Roasted Spices
- In a large nonstick skillet heated over medium-high heat, roast sesame seeds and spices, stirring often, for 3 to 4 minutes or until golden brown.
Roasted Broccoli
- In the same pan, heat the oil over medium heat and cook the garlic for 1 minute. Add broccoli and cook for 4 to 5 minutes, stirring often. Increase the heat to medium-high and let the broccoli brown for 3 minutes without stirring. Stir lightly and cook for a further 2 minutes without stirring to toast the broccoli.
Salad
- In a large salad bowl, toss croutons with roasted broccoli and remaining salad ingredients.
Ads
