BROCCOLI APRICOT PECAN SALAD

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SERVES 4

Broccoli
Olive Oil

Garlic Salt

Dried Apricots
Pecan Halves

When I ordered a roasted broccoli dish at a local farm-to-table restaurant, I never would have expected it to come out with dried apricots and nuts on it. But it did, and I was hooked. This salad is the perfect combination of savory with a hint of sweet, and it is oh so good.




1 head broccoli, cut into florets
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon garlic salt
6 dried apricots, sliced
10 pecan halves, chopped

1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
2. Place the broccoli florets on the baking sheet, drizzle the olive oil over them, and sprinkle with the salt and garlic salt. Bake for 15 minutes.
3. Remove from the oven and add the apricots and pecan halves to the baking sheet, then bake for an additional 5 minutes. Remove from the oven and serve.

                                                   Image result for BROCCOLI APRICOT PECAN SALAD


        NOTE

This salad can be served warm or cold.

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