Saturday, December 27, 2014

Roasted Broccoli Salad

Hello, blogosphere. 
How're your tryptophan levels? Soaring yet?
This year, I think I can claim the title of the only food blog to ignore the holiday classics and skip right to the recovery. 

I made this a few weeks ago, actually, when my chocolate intake had begun to exceed its normal limits. As I have a degree in English, and not Nutrition, I can only say that I grew up firmly drilled in the belief that eternal health resides in all things green and leafy.
I feel like some of you could use the boost. Especially if you're coming up to New Year's Resolutions; those take fiber. 

Start with three medium heads of broccoli, or two large. 

Slice thinly lengthwise.

Gather in the inevitable receptacle.

Lash with olive oil, and sprinkle with salt, pepper, and ground coriander. Roast at 400 degrees for twenty minutes, or until stems of the broccoli are soft and the florets are beginning to blacken.

 While the roasting is happening, make the pine nuts. Add a tablespoon of olive oil and a scant quarter cup of pine nuts to a pan. Fry over medium to low heat until...

... they look like this! Watch them carefully, because this is right before they turn black and break your nut-loving heart. Remember to remove them from the heat. 

Add about two tablespoons of honey and one tablespoon of apple cider vinegar and stir while the oil is still warm to create a dressing.

Now slice cherry tomatoes into fourths. 

 Assemble everything plus goat cheese. 

 Everything in the pot. Use a fork to grate the soft goat cheese onto the salad. I prefer a half cup in this salad. Mix, and eat immediately without sharing.

Gobble Gobble.


  1. this looks good, but ... no onion?

  2. heheh - not this time. I was in the mood for warm and slightly sweet.