Roasted Broccoli, Blue Cheese and Bacon Chopped Salad
This Roasted Broccoli Blue Cheese and Bacon Chopped Salad is amazing, full of texture and crunch in every bite and loaded with savory goodness!
Total Time
30min
0.0
0 Ratings
Author: Lemons and Basil
Servings:
4
Ingredients
Chopped Salad
•
4
cups
Chopped
Broccoli
•
1
tbsp
Extra-Virgin Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
6
cups
Chopped
Salad Greens
•
2
cups
Finely Chopped
Green Cabbage
•
8
slices
Turkey Bacon
, cooked, chopped
•
3/4
cup
Roughly Chopped Roasted
Unsalted Cashews
•
3/4
cup
Crumbled
Blue Cheese
•
1
bunch
Small
Radishes
, finely chopped
Honey Vinaigrette Dressing
•
1/2
cup
Extra-Virgin Olive Oil
•
2
tbsp
Apple Cider Vinegar
•
2
tbsp
Balsamic Vinegar
•
2
tbsp
Raw Honey
•
2
tsp
Sea Salt
•
1/2
tsp
Dijon Mustard
•
1
tsp
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Add Broccoli (4 cups) to a large bowl, drizzle with Extra-Virgin Olive Oil (1 tbsp), sprinkle with Salt (to taste) and Ground Black Pepper (to taste), then toss to coat. Spread the broccoli out on a large baking sheet.
3.
Roast for 12-15 minutes or until cooked through. Remove and allow to cool.
4.
While broccoli cooks and cools, add Extra-Virgin Olive Oil (1/2 cup), Apple Cider Vinegar (2 tbsp), Balsamic Vinegar (2 tbsp), Raw Honey (2 tbsp), Sea Salt (2 tsp), Dijon Mustard (1/2 tsp), and Ground Black Pepper (1 tsp) to medium mason jar, tighten the lid, and shake well or use a small whisk to stir and blend.
5.
Add Salad Greens (6 cups), Green Cabbage (2 cups), and Radishes (1 bunch) to a large bowl. Then top with Turkey Bacon (8 slices) and broccoli, along with Unsalted Cashews (3/4 cup) and Blue Cheese (3/4 cup). Toss or stir until all ingredients are well-mixed.
6.
Distribute evenly among 4 bowls, top with additional cashews or blue cheese if desired. Drizzle with Honey Balsamic Vinaigrette and dig in!
Nutrition Per Serving
CALORIES
784
FAT
66.1 g
PROTEIN
19.9 g
CARBS
35.7 g
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