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Roasted Broccoli And Coconut Salad With Turmeric Dressing

Trying to keep things light here and there with the holidays hurling calories at us.

Roasted Broccoli And Coconut Salad With Turmeric Dressing

Source: Cook Republic | Serves: 2 | Time: 20 min

Changes: used kosher salt; replaced honey with agave



1 head #broccoli, cut into florets

1 tbsp olive oil

S&P, to taste

1 1/4 cup shredded red #cabbage

2/3 cup shredded coconut

1/2 cup baby #spinach leaves

1/4 cup alfalfa sprouts


4 medjool #dates

1 tbsp water

2 garlic cloves

3 tbsp white vinegar

2 tsp dijon mustard

1 tsp salt

1 tsp agave nectar

1/2 tsp turmeric


Pre-heat oven to 375F. Place broccoli, olive oil, salt and pepper in a medium bowl. Using your hands, toss gently to coat evenly. Spread broccoli on a baking tray and roast in the oven for approximately 15-17 minutes until starting to char but still crunchy.

Remove from oven and cool to room temperature.

Meanwhile, prepare the dressing by soaking the dates in hot water for 10 minutes. Drain. Place dates, water, garlic, vinegar, mustard, salt, agave and turmeric in the bowl of a small food processor and blend until smooth. Pour into a little glass jar.

Place broccoli, cabbage, coconut, spinach and alfalfa in a large bowl. Drizzle with half of the dressing. Toss gently to mix. Serve in two salad plates with some of the remaining dressing drizzled on top.

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