| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 6 c. fresh broccoli florets, rinsed and drained
- 2 T. Extra virgin olive oil
- 1 t. garlic powder
- Sea saltand black pepper,to taste
- 1/2 c. plain Greek yogurt, full fat
- 1 T. sugar-free mayonnaise
- 1 T. apple cider vinegar
- 1/2 t. dried dill
- 4 strips bacon, cooked crispy and crumbled
- 1/4 c. yellow raisins
- 1/4 c. sunflower seeds, toasted
- 1/4 c. fresh parsley, chopped+ extra for garnish
Ingredients
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Instructions
- Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
- Combine the broccoli florets with the olive oil in a large bowl, and sprinkle with garlic powder, salt, and black pepper. Gently toss to combine and spread onto the prepared baking sheet in a single layer without overcrowding.
- Place baking sheet in the pre-heated oven and roast until the broccoli is tender and slightly charred around the edges, approximately 15-20 minutes.
- Meanwhile, combine the Greek yogurt, sugar-free mayo, apple cider vinegar, and dried dill in a small bowl. Season with salt and black pepper, to taste, and whisk to combine. Set aside.
- Remove broccoli from oven and set aside to cool slightly.
- Toss the roasted broccoli, crumbled bacon, raisins, sunflower seeds, and fresh parsley in a large salad bowl and transfer to a serving platter. Drizzle with the yogurt dressing to serve. Enjoy!
