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Good morning, pudding pop!
How’s it hanging?
Did you know that it’s officially spring AND we’re just a few days from Easter?
That means it’s time to scroll through your picnic-worthy salad recipes to bust out at your brunches and picnics and potlucks you’ll be attending or hosting over the next few weeks.
And one of my absolute favorites that I grew up on is Brocolli Salad.
Hunks of broccoli, slices grapes (or golden raisins in my mom’s version), perhaps some bacon or nuts, and, in some versions, cheddar cheese, all coated in a sweet, tangy dressing made of sugar, vinegar, and unicorn tears.
And when I say unicorn tears, I mean mayonnaise, or *gasp* Miracle Whip.
Don’t even get me started on Miracle Whip….
Any ways, with Easter approaching, I thought y’all could use another picnic-ready, make ahead-friendly side dish that is a healthy yet sophistircated take on the original church potluck staple: Brocolli Salad.
Mine still has a sweet and tangy dressing, but we’re gonna elevated it with roasted broccoli, roasted grapes (fancy, I know), AND toasted walnuts.
Yum, yum, and yum.
Oh, and it’s totally Paleo AND Vegan AND Whole 30 AND Keto (just omit the grapes).
So I don’t know about y’all, but some days I just feel like I need some extra veggies…ie- after a weekend of making paleo and not-so-paleo cookies, cake bites, dips, and other goodies for my son’s first birthday party.
From noshing on lemon cookie dough and homemade lemon curd to picking at fruitcake bites between sips of coffee over the past few days, I feel a serious need for a clean, simple, veggilicious day.
Cue the broccoli.
It’s one of those vegetables that just makes me feel healthier after eating it.
Ya know what I mean?
And while I’ve had my fair share of boiled and steamed broccoli over the years, I have a hard time going back to those versions now that I’ve started roasting mine.
It gets so naturally sweet and caramelized.
On top of that, we’re gonna throw whole grapes into the oven, too, (crazy, I know), to caramelize those little beauties into deeply rich little bombs of flavor balloons.
AND, in case that wasn’t flavorful enough, you add walnuts (or pecans or almonds or hazelnuts) to the sheet tray to add a toasty, crunchy deliciousness to the salad.
All that in a clean, simple, creamy dressing that you can whip together with just a few ingredients and a mason jar. Plus, you’ll have some left over to drizzle over future springtime salads, mix with chicken for a simple chicken salad, or add to bagged cole slaw.
What a winner.
And it couldn’t be easier!
Throw everyone (minus the dressing) onto the sheet tray, roast for about 20 minutes, then scoop into a bowl, pour on your dressing, and let it hang out in your fridge for at least 1 hour but up to 3ish days ahead of time.
Crazy simple: yes
Whole 30: yes
Keto: yes(ish…just leave out those grapes if you’re wanting to be hard core, though I say a few grapes won’t kill you…just my opinion though)
Should you make this for lunch this week: yes
And again for your family this weekend: yes
Roasted Broccoli Salad
And if this recipe floats your boat, you might be interested in these gems, too:
Some goodies to make this fabulous foodie dish come true:
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!