Roasted Broccoli Salad

Roasted Broccoli Salad with Lemon and Almonds

2 heads of broccoli
1 teaspoon olive oil
½ teaspoon sea salt
½ cup almonds
¼ cup dried cranberries or raisins
1 tablespoon chopped fresh dill
4 very thin slices of lemon, each cut into 8 tiny triangles – whatever you change about this recipe make sure you don’t leave out the lemon slices. They’re the best part!

For the Lemony Dressing:
¼ cup fresh squeezed lemon juice (from about 1 lemon)
4 teaspoons honey
1½ teaspoons dijon mustard
1 teaspoon balsamic vinegar
1 garlic clove, grated on a microplane
2 tablespoons extra virgin olive oil

View the full recipe at The Endless Meal →