Sweet and crispy roasted broccolini over fresh arugula, slivers of sundried tomatoes and olives, marinated artichoke hearts and a little creamy burrata. All drizzled with a simple balsamic vinaigrette to balance it all out. A super nutritious salad packed with flavor in every bite!
INGREDIENTS – serves 2 (full meal) – 4 (side salad)
1 bundle broccolini, ends trimmed
5T olive oil, split 2T/3T
1/4c sundried tomatoes, sliced
1/2c marinated artichoke hearts
1/4c olives, sliced
2 mini burrata balls or 1 large – sub cubed provolone or mozzarella
2T balsamic vinegar
1t maple syrup or honey
Preheat oven to 375°F. Toss broccolini in 2T olive oil and a little salt and pepper then spread it out on a baking sheet and roast for 10-12 minutes. Allow to cool for 5-10 minutes so it doesn’t wilt the arugula.
In a large serving bowl, spread out the arugula, sprinkle with sundried tomatoes, artichoke hearts and olives then top with the broccolini and burrata.
Whisk (or shake in a jar) balsamic, maple and 3T olive oil with a little salt and pepper together then drizzle over the salad.