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One Pan Roasted Edamame & Broccoli Salad

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One Pan Roasted Edamame & Broccoli Salad

Course: Dinner
Keyword: one pan, vegan, vegetarian
Calorie: 400-500, Under 450
Protein: 10-20g
Fiber: 5-10g
Servings: 4
Calories: 430kcal


  • 5 cups Broccoli (chopped into florets)
  • 1 cup Frozen Edamame (shelled)
  • 1 cup Walnuts
  • 1/4 cup Avocado Oil (divided)
  • 1/2 tsp Sea Salt
  • 1 tbsp Almond Butter
  • 1 tbsp Apple Cider Vinegar


  • Preheat oven to 450ºF (232ºC) and line baking sheet with foil.
  • In a large mixing bowl, toss the broccoli florets, edamame, walnuts, half the avocado oil, and season with salt. Transfer to baking sheet and spread into an even layer. Bake for 25 minutes.
  • Meanwhile, in a small jar, combine the remaining avocado oil, almond butter and apple cider vinegar. Shake well. Add more water to thin if necessary.
  • Drizzle desired amount of dressing over top of the salad and serve.


  • Leftovers

    Refrigerate in an airtight container for up to five days.
  • Serving Size

    One serving is approximately 1 1/2 cups.
  • No Walnuts

    Use cashews, almonds, or pecans instead.
  • Nut-Free

    Use sunflower seeds or pumpkin seeds instead of walnuts. Use sunflower seed butter instead of almond butter.
  • No Avocado Oil

    Use extra virgin olive oil or melted coconut oil instead.


Serving: 4g | Calories: 430kcal | Carbohydrates: 16g | Protein: 13g | Fat: 38g | Cholesterol: 0mg | Sodium: 336mg | Fiber: 7g | Sugar: 4g | Vitamin A: 824IU | Vitamin C: 104mg | Calcium: 121mg | Iron: 3mg

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