Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients
6 c. fresh broccoli florets, rinsed and drained
2 T. extra virgin olive oil
1 t. garlic powder
Sea salt and black pepper, to taste
½ c. plain Greek yogurt (full fat)
1 T. sugar-free mayonnaise
1 T. apple cider vinegar
½ t. dried dill
4 strips bacon, cooked crispy and crumbled
¼ c. yellow raisins
¼ c. sunflower seeds, toasted
¼ c. fresh parsley, chopped + extra for garnish
Directions
- 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!
