Sunny Days, Good Food ~ by Kathy Strahs

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Roasted Broccoli and Pecan Salad

March 8, 2015 by Kathy Strahs 2 Comments

Roasted Broccoli Salad with Toasted PecansThis Roasted Broccoli and Pecan Salad I’m sharing today resulted from my recent “broccoli epiphany” (if those are even possible). For years, I’ve picked broccoli florets out of salads as I don’t do raw broccoli — I’m a fan of neither the flavor nor the texture, it’s what I imagine gnawing on the hedges would taste like. {shudder}

But I happen to love roasted broccoli! Somehow roasting changes the taste to something far less plant-ish and almost sweet. My kids especially like when I roast it to the melt-in-your-mouth “chip” stage — near-burnt and nutty.

So my broccolipiphany…I can use roasted broccoli in cold dishes instead of raw! I had an amazing roasted broccoli salad at Lemonade in Manhattan Beach — their Broccoli, Ricotta and Champagne Vinaigrette salad — and my world was changed. Cold — yet roasted — broccoli is on!

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Filed Under: Salads

Kathy Strahs

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Welcome to Sunny Days, Good Food -- my newest food and lifestyle blog. I'm Kathy Strahs -- a mother of two, a food blogger, a cookbook author and a proud Californian. Learn more about me...

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Meet Kathy

I've been cooking and sharing recipes on Panini Happy and Cooking On the Side for years, and I even wrote a cookbook along the way. With Sunny Days, Good Food things get a little more personal and none of the "rules" about blogging apply. Learn more about me…

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