Roasted Broccoli and Tomato Salad

Roasted Broccoli and Tomato Salad with Almonds and Arugula

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Roasted broccoli and tomato salad is a delicious and nutritious dish that combines the flavors of roasted vegetables with the freshness of arugula and the crunch of pine nuts. This recipe is perfect for a light lunch or as a side dish for dinner.

History

Roasted broccoli and tomato salad is a modern twist on traditional roasted vegetable dishes. The combination of roasted broccoli and tomatoes with arugula and pine nuts creates a flavorful and satisfying salad that is both healthy and delicious.

Ingredients

6 medium plum tomatoes, halved
2 tbsp extra-virgin olive oil
1 bunch of broccoli (1.5 lb (680 g)), cut into florets, stems peeled and sliced diagonally 0.25 inch thick
2 large cloves of garlic, thinly sliced
0.75 tsp coarse salt
2 tbsp sliced almonds or pine nuts
2 medium bunches of arugula, trimmed
4 tsp balsamic vinegar

How to prepare

Preheat the oven to 450°F (232°C). Place the tomato halves in a large bowl. Toss them with 0.5 tbsp of oil and set them aside.
Place the broccoli on a large baking sheet with sides. Drizzle the remaining 1.5 tbsp of oil on top and toss well. Arrange the broccoli on the baking sheet, leaving room for the tomatoes (which will be added later). Roast for 5 minutes.
Add the tomato halves in a single layer, cut side up. Sprinkle the vegetables with garlic, salt, and freshly ground pepper to taste. Return the pan to the oven and roast until the vegetables are just fork-tender, for 10 to 15 minutes. Remove from the oven.
Meanwhile, in a small dry skillet, toast the almonds over medium heat, stirring occasionally, until golden brown, for 4 to 5 minutes. Remove from the pan and let them cool.
Divide the arugula among dinner plates. Top it with the roasted vegetables. Sprinkle with the toasted nuts and vinegar, and serve hot.

Variations

Add crumbled feta or goat cheese for added creaminess.
Substitute almonds or walnuts for the pine nuts.
Drizzle with a lemon vinaigrette for a tangy twist.

Cooking Tips & Tricks

Make sure to cut the broccoli into evenly sized florets to ensure even cooking.

- Roasting the vegetables at a high temperature helps to caramelize the sugars in the tomatoes and broccoli, enhancing their natural sweetness.

- Toasting the pine nuts before adding them to the salad adds a nutty flavor and crunchy texture.

- Be sure to toss the vegetables with oil and seasonings before roasting to ensure they are evenly coated and flavorful.

Serving Suggestions

This roasted broccoli and tomato salad can be served as a light lunch or as a side dish for dinner. It pairs well with grilled chicken or fish.

Cooking Techniques

Roasting the vegetables at a high temperature helps to caramelize the sugars in the tomatoes and broccoli, enhancing their natural sweetness and flavor.

Ingredient Substitutions

Substitute cherry tomatoes for plum tomatoes.

- Use kale or spinach in place of arugula.

- Swap out the pine nuts for almonds or walnuts.

Make Ahead Tips

You can roast the vegetables ahead of time and assemble the salad just before serving. Store the roasted vegetables in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Serve the roasted broccoli and tomato salad on a bed of arugula for a beautiful presentation. Garnish with fresh herbs or a drizzle of balsamic glaze for added flavor.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also complements grilled meats or seafood.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the salad in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 6g

- Sugars: 6g

Fats

- Total Fat: 14g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 30% DV

- Vitamin C: 160% DV

- Calcium: 10% DV

- Iron: 15% DV

Alergens

Tree nuts (pine nuts)

Summary

This roasted broccoli and tomato salad is a nutrient-dense dish that is high in fiber, vitamins, and minerals. It is a healthy and delicious option for a light meal or side dish.

Summary

Roasted broccoli and tomato salad is a flavorful and nutritious dish that is perfect for a light lunch or as a side dish for dinner. With a combination of roasted vegetables, arugula, and pine nuts, this salad is both healthy and delicious.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Roasted Broccoli and Tomato Salad. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. Martha was known for her delicious and inventive dishes, and on that particular day, she was preparing a simple yet flavorful salad that caught my attention.

As I watched Martha move gracefully around the kitchen, chopping broccoli and slicing tomatoes with ease, I couldn't help but admire her culinary skills. She explained to me that she had learned this recipe from her Italian grandmother, who had passed it down through the generations. The combination of roasted broccoli and juicy tomatoes, tossed with a tangy vinaigrette, sounded like the perfect summer dish.

I asked Martha if she would teach me how to make the salad, and she gladly agreed. She guided me through each step, showing me how to roast the broccoli until it was tender and caramelized, and how to marinate the tomatoes in a mixture of olive oil, balsamic vinegar, and herbs. The aroma that filled the kitchen as the vegetables cooked was absolutely heavenly.

As we sat down to enjoy the finished salad, I took my first bite and was blown away by the burst of flavors in my mouth. The roasted broccoli was perfectly crispy on the outside and tender on the inside, while the tomatoes were sweet and juicy. The vinaigrette added a tangy kick that tied everything together beautifully.

From that moment on, Roasted Broccoli and Tomato Salad became a staple in my own kitchen. I made it for family gatherings, potlucks, and even just for myself on lazy summer afternoons. Each time I prepared the salad, I thought of Martha and her grandmother, and the special bond that food can create between generations.

Years passed, and I continued to refine the recipe, adding my own little twists and tweaks along the way. Sometimes I would sprinkle some feta cheese on top for an extra burst of flavor, or toss in some toasted pine nuts for a bit of crunch. No matter how I decided to customize it, the salad always remained a crowd-pleaser.

One day, as I was making Roasted Broccoli and Tomato Salad for a family gathering, my granddaughter walked into the kitchen and asked what I was cooking. I smiled and told her about the recipe, explaining how I had learned it from my friend Martha many years ago. My granddaughter's eyes lit up with curiosity, and she asked if she could help me prepare the salad.

As we worked side by side in the kitchen, chopping vegetables and mixing the vinaigrette, I felt a sense of pride and joy watching my granddaughter embrace the art of cooking. I knew that one day, she would pass this recipe down to her own children, just as I had done with her.

As we sat down to enjoy the salad together, I saw the same look of wonder on my granddaughter's face that I had felt so many years ago. The tradition of sharing recipes and cooking together had come full circle, connecting us through the generations in a way that only food can.

And as I took a bite of the Roasted Broccoli and Tomato Salad, savoring the familiar flavors that had brought me so much joy over the years, I couldn't help but feel grateful for the memories and connections that food has brought into my life. This recipe may have started with Martha and her grandmother, but it had become a part of my own story, weaving its way through the tapestry of my culinary adventures and bringing me closer to those I love.