Roasted Broccoli Salad with Curry Vinaigrette

I had a surfeit of broccoli, and I can somehow happily inhale a lot more broccoli when it is roasted than any other way, so I came up with the idea for this roasted broccoli salad with curry vinaigrette. This recipe is definitely a keeper. If you wanted to play around with sweet and spicy, you could add some chopped dried fruit to the salad, or some mango chutney to the vinaigrette, but I did not choose that route. At least not this time.

1 crown of broccoli, separated into florets

1 small carrot, peeled and shaved into long strips with your vegetable peeler

Large handful of your favorite salad green (I used baby spinach)

Optional - any other vegetables that you might have hanging around that need roasting or using (I finished off some green beans)

1 1/2 Tbsps olive oil

2 tsps white wine or Champagne vinegar

1/2 tsp curry powder

1/4 tsp fresh grated ginger

Favorite hot sauce to taste

Salt to taste

Optional - pumpkin seeds or crushed almonds to garnish

Preheat the oven to 425.

Place the broccoli florets on a parchment paper lined baking tray. Toss with one tablespoon of the olive oil and sprinkle with some salt.

Roast for 25 to 30 minutes while you prepare the rest of the salad. You want the stems to be tender but still with a bit of a bite and for the florets to be caramelized around the edges.

Combine the remaining olive oil, the vinegar, the ginger, and the curry powder together in your serving dish. Add hot sauce to taste.

Prepare the other vegetables and set aside.

When you remove the broccoli from the oven, tip the florets and all of the oil remaining in the pan into the serving dish. Toss to combine.

Add the other ingredients and toss again.

Sprinkle with pumpkin seeds and dig in.