Description
Roasted asparagus and broccoli salad is a vibrant, nutrient-packed dish that elevates any meal. Tender asparagus spears and crunchy broccoli florets are perfectly roasted, drizzled with zesty lemon juice, and complemented by toasted pine nuts for an added crunch. This salad is not only visually stunning but also versatile enough to be served warm or cold, making it ideal for picnics, barbecues, or elegant dinner parties. Treat your taste buds to this delightful experience that’s as healthy as it is delicious!
Ingredients
Scale
- 1 lb asparagus, trimmed
- 1 lb broccoli florets
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper (adjust to taste)
- ¼ cup toasted pine nuts (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the asparagus and broccoli under cold water. Trim the ends of the asparagus about an inch.
- In a large bowl, toss the vegetables with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the seasoned veggies on a baking sheet in a single layer and roast for 15-20 minutes until tender-crisp.
- Remove from the oven; squeeze fresh lemon juice over the veggies and sprinkle with toasted pine nuts if using.
- Toss gently, serve warm or at room temperature, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 140
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g (includes Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g)
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg