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Roasted Broccoli Salad

Macros (per serving, assuming 2 servings): Calories: 244 Protein: 5g Fat: 20g Carbs: 17g Fiber: 4g Sugar: 9g


  • 2 cups broccoli florets

  • 1/2 cup sliced red onion

  • 1/4 cup dried cranberries

  • 1/4 cup chopped walnuts

  • 2 tablespoons olive oil

  • 1 tablespoon apple cider vinegar

  • Salt and pepper, to taste


  1. Preheat the oven to 400°F (200°C).

  2. In a large mixing bowl, toss the broccoli florets with olive oil, salt, and pepper.

  3. Arrange the broccoli in a single layer on a baking sheet and roast for 15-20 minutes, or until tender and lightly browned.

  4. In a separate mixing bowl, whisk together the apple cider vinegar, salt, and pepper.

  5. Add the roasted broccoli, sliced red onion, dried cranberries, and chopped walnuts to the mixing bowl with the dressing and toss to combine.

Note: Macros may vary depending on the specific brands and quantities of ingredients used.

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