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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Broccoli and Tomato Salad

Source: dLife

Roasted broccoli and tomatoes make a beautiful salad that is both crunchy and sweet.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	155.4

Total Carbs	15.9 g

Dietary Fiber	5.3 g

Sugars	5.9 g

Total Fat	8.6 g

Saturated Fat	1.1 g

Unsaturated Fat	0.9 g

Potassium	727.1 mg

Protein	5.4 g

Sodium	417.6 mg

Dietary Exchanges 8.6 Fat, 2.9 Vegetables, 0.7 Starch, 1.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 each fresh plum tomatoes 2.0
2 tbsp extra virgin olive oil 1.5
1 1/2 lb Broccoli, fresh 2.0
2 each large garlic cloves 0.75
0 3/4 tsp kosher salt 2.0
2 tbsp sliced almonds 16.0
16 oz arugula 4.0
4 tsp balsamic vinegar

Directions

Preheat oven to 450 degrees F. Place tomato halves in large bowl. Toss with 1/2 tablespoon oil and set aside.
Place broccoli on large baking sheet with sides. Drizzle remaining 1 1/2 tablespoons oil on top and toss well. Arrange broccoli on baking sheet, leaving room for tomatoes (which will be added later). Roast 5 minutes.
Add tomato halves in single layer, cut side up. Sprinkle vegetables with garlic, salt, and freshly ground pepper to taste. Return pan to oven and roast until vegetables are just fork-tender, 10 to 15 minutes. Remove from oven.
Meanwhile, in small dry skillet, toast almonds over medium heat, stirring occasionally, until golden brown, 4 to 5 minutes. Remove from pan; let cool.
Divide arugula among dinner plates. Top with roasted vegetables. Sprinkle with toasted nuts and vinegar and serve hot.