Roasted Broccoli and Pecan Salad
  • 2 heads broccoli, cut into florets
  • ¼ cup olive oil
  • Coarse salt and black pepper
  • ½ cup pecan halves
  • ½ cup plain Greek yogurt (I use nonfat)
  • ¼ cup mayonnaise (reduced fat is fine)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • Coarse salt and black pepper
  1. Heat the oven to 400°F.
  2. Toss the broccoli with the olive oil on a large baking pan, and spread out the florets in a single layer. Season with salt and pepper. Roast the broccoli for 20-25 minutes, until it's tender and slightly charred. Add the pecans to the pan for the last 3 minutes or so (keep an eye on them so they don't burn!). Transfer the broccoli and pecans to a serving bowl and set it aside to cool.
  3. While the broccoli and pecans are cooling, whisk together the dressing ingredients (this recipe will make more dressing than you'll need -- refrigerate the rest in an airtight container to use on other salads or as a vegetable dip).
  4. Toss a few tablespoons of the dressing with the broccoli and pecans and serve.
Recipe by Sunny Days, Good Food ~ by Kathy Strahs at