One Pan Roasted Edamame & Broccoli Salad
Servings: 4
Calories: 430kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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
