Roasted Broccoli & Cashew Recipe
Local greens, scallions, black sesame, Mandarin vinaigrette.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broccoli
Preheat the oven to 425°F (220°C). Wash and cut the broccoli florets into bite-sized pieces.
- 2
Roast the Broccoli
Spread the broccoli florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and roast in the preheated oven for 20-25 minutes until the edges are crispy and the broccoli is tender.
- 3
Toast the Cashews
While the broccoli is roasting, place the raw cashews in a dry skillet over medium heat. Toast them for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant.
- 4
Prepare Scallions
Chop the scallions, separating the white parts from the green tops.
- 5
Combine Ingredients
Once the broccoli is done, remove it from the oven and let it cool slightly. In a large bowl, combine the roasted broccoli, toasted cashews, chopped scallions (both white and green parts), and black sesame seeds.
- 6
Dress the Salad
Drizzle the Mandarin vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper to taste.
- 7
Serve
Serve the roasted broccoli and cashew salad warm or at room temperature.