Roasted Broccoli & Apple Salad with Lemon-Tahini Dressing

Adapted from "But I Could Never Go Vegan"

Roasted Broccoli
2 medium bundles broccoli
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
2 tablespoons nutritional yeast

Dressing
3.5 tablespoons lemon juice (from one juicy lemon)
2 tablespoons tahini
2 tablespoons apple cider vinegar
1.5 tablespoons maple syrup
2 teaspoons Dijon mustard
A couple of dashes of garlic powder

Salad
4 strips of bacon
2 to 3 cups of spinach
1 to 2 apples, cored and diced (choose a tart but sweet variety, such as Pink Lady or Honeycrisp)
3 celery ribs, sliced
1/2 medium red onion, very thinly sliced
2/3 cup dried cherries or raisins
1/2 cup roughly chopped or sliced almonds


Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mats.

Chop the broccoli into small florets. Place in a bowl and toss with the soy sauce, maple syrup, and nutritional yeast. Spread broccoli on the prepared sheets and bake for 20 minutes, tossing once halfway through to ensure even cooking. Remove from the oven and let cool for about 5 minutes.

Meanwhile, in a small bowl or cup, use a fork to whisk together the dressing ingredients. Set aside. Start the bacon cooking.

In a large bowl, combine the spinach, apples, celery, onion, dried cherries, and almonds. Once cooked and drained, add the bacon. Once cooled, add the broccoli. Toss until fully combined.

Divide the salad among serving bowls. Drizzle the dressing on top.