Roasted Broccolini Salad with Lemon, Apricots, and Kale
This light and fresh recipe is my favorite way to enjoy brocolini! It's tossed with a sweet and tangy Maple Djion dressing and bursting with flavor thanks to some added lemon zest, chewy dried apricots, and crunchy sliced almonds.
Ingredients
- 4 bunches broccolini
- 4 tbsp olive oil
- 2 bunches kale
- 1 large lemon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 20 dried apricots
- 1/3 cup diced red onion
- 1/3 cup sliced almonds
Smokey Maple Mustard Dressing
- 1 cup raw cashews
- 4 tbsp Djion mustard
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1/2 tsp smoked paprika
- 2/3 cup water
- 1/2 tsp kosher salt
Instructions
Make the Dressing
- If you have time to soak the cashews in the water overnight, that's great. If not, cover the cashews with boiling hot water and let sit for 20-30 minutes. Once softened, drain the water and add the cashews to a blender with the Djion mustard, apple cider vinegar,water, maple, and smoked paprika. Blend until smooth and then season with salt and pepper to taste. Set aside until ready to use.
Roast the Broccolini
- Preaheat the oven to 375 degrees.Chop the broccolini into bite sized pieces and place on a large cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes or until softened and charred around the edges.
Make the Salad
- While the broccolini is roasting, zest the lemon and set the zest aside. Then de-stem and chop the kale into small pieces. I like to cut the kale into thin ribbons. Transfer the kale to a large mixing bowl and add the juice of the lemon you just zested on top along with a and a pinch of salt. Massage for 1 minute until the kale turns bright green and softens slightly. Next add the onions, apricots, sliced almonds, and warm roasted broccolini. Toss with the 1/3 of the Smokey Maple Mustard Dressing and divide between four plates. Drizzle with the remaining dressing and sprinkle with lemon zest. I like to add a little black pepper on top too! Enjoy!