Roasted red pepper, orange and broccoli salad

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10 min


6 to 8 servings

* PLUS Cooking time: 5 minutes


  • 2 tbsp olive oil
  • 3 tbsp balsamic or white-wine vinegar
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper , or white pepper
  • 2 large heads broccoli
  • 3 small orange
  • 5 thin green onions , thinly sliced
  • 1/3 cup small black olives , optional
  • 250-mL jar roasted red peppers , or 2 sweet red peppers, roasted, peeled and seeded


  • In a small bowl, whisk oil with vinegar, Dijon, salt and cayenne. Set aside or refrigerate if making a day ahead.
  • Cut broccoli florets from stalks, then break into bite-size pieces. Peel stalks, then cut into 1/2-inch (1-cm) rounds. Place 2 inches (5 cm) of water in a saucepan and bring to a boil. Add stalks and boil gently, covered, until they just begin to soften, about 2 minutes. Then add florets and continue cooking just until they turn bright green, about 2 more minutes. Drain and rinse under cold water.
  • Meanwhile, peel oranges and slice into rounds. Place in a large dish. Then add broccoli, onions and olives. Drain peppers and slice into strips. Whisk dressing and drizzle over salad. Toss until evenly coated. Line a serving dish with lettuce leaves and heap salad over top. Scatter red peppers over top.

Nutrition (per serving)

  • Calories
  • 94,
  • Protein
  • 4.3 g,
  • Carbohydrates
  • 13.5 g,
  • Fat
  • 4 g,
  • Fibre
  • 3.7 g,
  • Sodium
  • 122 mg.

It’s great to and peel your own peppers but if time is a problem, simply open a jar of roasted red peppers and enjoy.