Roasted Broccoli Salad with Lemon Vinaigrette
*This article was written by Bonnie Flemington, a Certified Nutritional Practitioner. To learn more about Bonnie, please click here.
IN THIS ARTICLE:
I enjoy a salad at any time of year, but as we get into the summer, most of us start to turn to salads for satisfying lunch or dinner options. This delicious salad can be used either as a side or a full meal with an additional protein added on top.
Before we get to the recipe, I'd like to briefly highlight some of the health benefits of the ingredients in this delicious summer salad.
The anti-inflammatory benefits of the sulfur in broccoli are well known to support the liver in its daily detoxification processes. I recommend consuming veggies from the cruciferous family, such as brussels sprouts, cauliflower, kale, cabbage and arugula, daily.
Almonds and olives are both good sources of monounsaturated fats that play a critical role in normal skin function and appearance.
Thyme is an antioxidant herb that provides beneficial protection for cell membranes. It also has been shown to have antimicrobial activity against a host of bacteria and fungi that can impair the gut microbiome that can negatively impact skin health.
Rosemary is an herb with a distinct flavour profile. It contains beneficial compounds for stimulating the immune system, increasing circulation, and improving digestion.
Did you know Phyto Clear contains broccoli seed oil to help protect the skin from environmental stressors and olive-derived squalane oil to hydrate the skin. It's also formulated with rosemary and thyme essential oils to help clarify and tone the complexion.
Broccoli salad ingredients
- 1 large head of broccoli cut into florets
- 1 Tbsp olive oil
- ¼ cup slivered almonds
- 10 kalamata olives, sliced in half
- 2 green onions, minced
- ¼ cup goat feta or cashew cheese
- Sea salt to taste
Lemon vinaigrette ingredients
- Zest and juice form 1 lemon (approx. ¼ cup juice)
- 1 Tbsp Dijon mustard
- 1 tsp maple syrup
- ¼ cup olive oil
- 1 Tbsp fresh thyme, minced
- ½ Tbsp fresh rosemary, minced
- ¼ tsp sea salt
- Preheat oven to 350 degrees. Toss broccoli florets with olive oil and sea salt and roast in oven for 20 minutes or until lightly roasted.
- While roasting, make the dressing by mixing all ingredients in a jar and shaking.
- Prep all remaining salad ingredients.
- Once broccoli is cooled, combine it with all salad ingredients, top with dressing, toss and enjoy.
Bonnie Flemington, MBA, is a Certified Nutritional Practitioner specializing in helping women to reduce inflammation, digestion and hormone imbalances by addressing diet, nutrient deficiencies and adrenal stress. She works with individuals and runs online corporate and small group programs that have a high rate of success.
You can reach out to book a call with Bonnie on her website.
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