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Roasted Broccoli Salad with Hard-Boiled Eggs

Delicious roasted broccoli salad with hard boiled eggs, arugula, cruciferous veggie slaw, and slivered almonds. Mix with a creamy and tangy dressing to complete the meal!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Salad
Servings 2 for dinner

Ingredients
  

  • ROASTED BROCCOLI:
  • 1 head of broccoli chopped
  • 2 Tbsp avocado oil
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp garlic powder
  • SALAD:
  • 2 cups baby arugula
  • 2 cups Cruciferous Crunch shredded Brussels sprouts, kale & cabbage
  • 1/4 cup red onion diced
  • 1/2 cup slivered almonds
  • 4 eggs large
  • DRESSING:
  • 2 Tbsp avocado-oil mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 cup olive oil
  • 1-2 Tbsp water optional

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • Mix all roasted broccoli ingredients together and arrange on a large baking sheet.
  • Roast broccoli for about 30 minutes, until edges are browning and becoming crisp.
  • Meanwhile, boil water and hard-boil eggs for 10 minutes.
  • Whisk all salad dressing ingredients together, adding water if it is too thick for your liking.
  • Once broccoli and eggs are done, mix all remaining salad ingredients together and mix well with dressing.
Keyword cruciferous crunch, roasted broccoli salad