Hearty winter salad

Prep 25 min
Total 45 min
Serves 6

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1 head
1/4 cup
canola oil
1/2 tsp
salt, divided
1 cup
1/4 cup
anchovies, minced
2 tsp
Dijon mustard
1/4 cup
toasted silvered almonds
1/4 cup
finely chopped parsley


  • PREHEAT oven to 400F. Cut broccoli into small florets. Peel stem, then cut into matchsticks.
  • TOSS florets with 1 tbsp oil and 1/4 tsp salt on a baking sheet. Bake in centre of oven until golden brown, 20 min.
  • COOK quinoa following package directions, about 15 min. Drain well. Whisk lemon juice with remaining 3 tbsp oil, anchovies, Dijon and remaining 1/4 tsp salt in a large bowl. Season with fresh pepper. Add roasted broccoli along with stem matchsticks, quinoa, almonds and parsley. Toss until coated.



Calories 239, Protein 7 g, Carbohydrates 24 g, Fat 14 g, Fibre 5 g, Sodium 322 mg.
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