Broccoli Salad with Apricots and Pecans
This broccoli salad is a mix of crispy, roasted broccoli, chopped dried apricots, and toasted pecans. From the salty-sweet first bite, I could tell it’ll be a forever favorite.
apricot salad, broccoli salad, pecan salad, roasted broccoli recipe
chopped into florets (about 1 ½ pounds)
extra-virgin olive oil
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
Place the broccoli florets on the baking sheet, drizzle the olive oil over them, and sprinkle with the salt and garlic salt. Bake for 15 minutes.
Remove from the oven and add the apricots and pecan halves to the pecan halves to the baking sheet, then bake for an additional 5 minutes. Remove from the oven and serve.
Recipe from Fast & Easy Five-Ingredient Recipes: A Cookbook for Busy People by Philia Kelnhofer