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Roasted Broccoli and Brussels Salad
Ingredients
  • subheading: For The Vegetables:
  • 2 small heads broccoli, cut into 1-inch florets
  • 1 pound brussels sprouts, trimmed and thinly sliced
  • ¼ cup olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon lemon zest, from 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup olive oil
  • subheading: Notify Me:
  • ½ teaspoon Calabrian chili paste
  • subheading: Add to Cart:
  • subheading: For The Salad:
  • ½ teaspoon kosher salt
  • ⅔ cup smoked almonds, coarsely chopped
  • ⅔ cup diced or chopped parmesan cheese, cut in ⅓ inch pieces
  • 5 medjool dates, sliced into rounds
  • (10 oz)
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