I’m a creature of habit. I could eat this Roasted Broccoli Salad recipe for days, variations of it or just as is. That sounds like some kind of torture, the same thing for lunch for day after day, but it’s not. I love this salad because it’s easy to prepare, is loaded with good for my body whole foods (use a whole grain to substitute the couscous, if you’d like) and it’s easy to vary.
Depending of you diet top with feta or chèvre, dried fruits, fresh fruit or baked tofu. (Did I mention baby beluga or French lentils are adorable?) Give garam masala roasted broccoli a go.
Happy cooking!
- 12 ounces broccoli florets, chopped
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garam masala
- ¼ cup chopped walnuts, raw or roasted
- ¼ cup pumpkin seeds, raw or roasted
- ⅓ cup black lentils or french lentils
- 1 cup dry Israeli couscous (to prepare gluten-free substitute quinoa)
- ½ teaspoon garam masala
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lime juice
- Salt and pepper
- Toss the broccoli florets with olive oil and garam masala. Roast in a preheated 400ºF oven for 15 minutes on a lightly greased pan lined with foil.
- Remove from oven and set aside.
- Prepare the couscous and lentils, per package instructions.
- Combine the broccoli, couscous, lentils, garam masala, oil, vinegar and lime. Salt and pepper to taste.
- Serve warm, room temperature or chilled.
Tracy M Beaky says
Um, Wow. This sounds awesome. I’ve only used garam masala a few times, more in curries, something saucy. I gotta try this. Thanks for sharing your culinary brilliance!
Cathy says
Great recipe and love all the ideas to try to change it up love to try with farro or quinoa