Here is another 5 star salad, and it can be made with or without chicken (I chose to add the chicken). Roast the vegetables a day ahead of time, if you choose, and although the oven has to be on for about 45 minutes for the roasting, the sweet carmelization of the broccoli and tomatoes really adds great flavor and pop to the whole meal, so it’s worth a little heat. Easy to make and put together, nutritious and quite yummy. Enjoy!
Roasted vegetable salad
2 large bunches of broccoli, cut into 1 inch florets
4 garlic cloves, sliced thinly
5 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1 pound grape tomatoes, halved
1 tablespoon fresh oregano leaves
1/4 teaspoon red pepper flakes
1 1/2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon lemon juice
freshly ground pepper
2 cups fresh or frozen (thawed) shelled edamame beans
2 cups cooked chicken, diced (optional)
4 ounces spring mix or mesclun salad
Preheat the oven to 375 degrees F. In a large bowl, toss the broccoli, garlic, 2 teaspoons oil and 1/4 teaspoon salt. Arrange on a baking sheet and roast for about 15 minutes. Transfer to a plate and cool.
Toss the tomatoes, oregano, red pepper flakes, other 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet and roast for about 15 minutes (the tomatoes will start to wrinkle). Transfer to a plate and cool.
Whisk together the mustard, vinegar, lemon juice, remaining 2 teaspoons oil, and pepper to taste.
When ready to serve, toss the beans, broccoli, tomatoes, salad, and dressing. Makes 4 servings.
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