Warm roasted broccoli salad with walnuts

Heart Smart Gluten Free Low Sodium

This recipe contains two sources of calcium (cheese and broccoli) which helps to build strong, healthy bones!


2 teaspoons canola oil
2 pounds fresh broccoli, stems removed and cut into small florets
6 cloves garlic, minced
1/4 cup chopped walnuts
1/4 cup shredded parmesan cheese
1 1/2 tablespoons fresh lemon juice


  1. Preheat oven to 425 F. Line a baking sheet with aluminum foil or parchment paper. Set aside.
  2. In a large zip-close bag, combine oil, broccoli and garlic. Ask your child to help shake the bag until the broccoli is well-coated.
  3. Pour the broccoli onto the prepared baking sheet, making sure the florets are spread out evenly. Bake on the middle rack of the oven, stirring broccoli halfway through, for 15 to 25 minutes or until broccoli is tender. (The broccoli may have a few darker spots but should not be burnt.)
  4. While broccoli is in the oven, heat chopped walnuts in a small (dry) skillet over medium heat. Cook for 5 minutes or until walnuts are lightly toasted.
  5. Remove broccoli from oven and allow to cool for 5 minutes. Ask your child to help sprinkle the broccoli with walnuts and cheese. Stir. Squeeze lemon juice over the top. Serve warm.

Makes 4 servings

Recipe contains: milk, nuts

Carb choices per serving: 1

First Published: 07/16/2018
Last Reviewed: 07/16/2018

roasted broccoli salad with walnuts recipe
You can also use frozen broccoli florets in this recipe when fresh broccoli isn’t in season.