Roasted red pepper, orange and broccoli salad


  • Prep Time10 mins
  • Total Time10 mins
  • Makes6 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 4.3g, Carbohydrates 13.5g, Fat 4g, Fibre 3.7g, Sodium 122mg.

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.