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Roasted Broccoli & Apple Salad with Lemon-Tahini Dressing

Prep Time:15 Minutes
Cook Time:20 Minutes

Nutritional Information

Lots of complex flavors in this dish make for a hearty side.


  • Roasted broccoli
  • 2 med bundles broccoli (about 2 lb)
  • 2 tablespoons tamari (or soy sauce or liquid aminos)
  • 1 tablespoon maple syrup
  • 2 tablespoons nutritional yeast
  • Dressing
  • 3½ tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1½ tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • A couple dashes of garlic powder
  • Salad
  • 3 cups baby spinach
  • 3 celery stalks, sliced
  • ½ med red onion, very thinly sliced
  • ⅔ cup dried cherries
  • ½ cup roughly chopped almonds (preferably roasted, but raw will also work)


  • 1. PREHEAT Egg to 400°F with platesetter for indirect heat. Line two baking sheets with parchment paper.
  • 2. CHOP broccoli into small florets and slice stems thinly. Place in a bowl and toss with the tamari and maple syrup. Add yeast and toss again. Spread broccoli on baking sheets. Bake for 20 minutes, tossing once halfway through. Remove from oven and let cool for 5 minutes.
  • 3. MEANWHILE, in a small bowl, use a fork to whisk together dressing ingredients. Set aside.
  • 4. PLACE cooled broccoli in a large bowl and add spinach, apples, celery, onion, dried cherries, and almonds. Toss until fully combined.
  • 5. DIVIDE salad among serving bowls. Drizzle with the dressing.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828