Best Composed Salad Of Roasted Broccoli Romaine Chickpeas And Walnuts Recipes

Broccoli and Chickpea Salad image

Provided by Martha Stewart

Number Of Ingredients 12

4 cups broccoli florets
15-ounce can drained and rinsed chickpeas
5 sliced scallions
1/2 cup chopped fresh parsley
1/3 cup toasted pine nuts
1 minced clove garlic
2 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon grated lemon zest
1/4 cup lemon juice
6 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.
In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.
Drizzle broccoli mixture with dressing and adjust seasoning.

Nutrition Facts : Calories 497 g, Fat 31 g, Fiber 13 g, Protein 14 g, SaturatedFat 5 g, Sodium 526 g

Pasta Salad with Roasted Broccoli image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 9

2 pounds (2 heads) broccoli
3 garlic cloves, halved lengthwise (skin on)
2 tablespoons olive oil
Coarse salt and ground pepper
8 ounces penne pasta
1 to 2 tablespoons fresh lemon juice
8 ounces jarred roasted red peppers, rinsed and cut into 1/2-inch strips (1 cup)
1/4 cup pitted Kalamata olives, halved lengthwise
1/2 cup walnuts, broken into pieces

Steps:

Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.
Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.

Nutrition Facts : Calories 530 g, Fat 19 g, Fiber 8 g, Protein 18 g