Warm Broccoli-Nut Salad

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 72%
  • Protein: 5.3g
  • Fat: 11g
  • Saturated fat: 1.1g
  • Carbohydrate: 8.6g
  • Fiber: 3.8g
  • Sodium: 141mg
  • Cholesterol: 0.0mg


  • 12 ounces broccoli, rinsed and cut into 1-inch pieces
  • 1 1/2 teaspoons olive oil
  • About 1/8 teaspoon salt
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup chopped toasted walnuts
  • 1/2 cup frisée leaves (optional), rinsed and crisped
  • Pepper


  1. 1. In a 10- by 15-inch baking pan, mix broccoli, oil, and 1/8 teaspoon salt. Spread in a single layer.
  2. 2. Bake in a 450° oven, stirring occasionally with a wide spatula, until broccoli is browned and tender when pierced, 20 to 25 minutes.
  3. 3. Meanwhile, in a bowl, mix balsamic vinegar and mustard. Add warm broccoli, walnuts, and frisée, if using, and mix to coat. Add salt and pepper to taste.
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