Broccoli Ricotta Hazelnut Salad

hile this salad loves making dinner plans with a protein, it’s also pretty comfortable having lunch on its own.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400ºF. Line a cookie sheet with parchment paper.

Step 2

Spread the broccoli florets across the prepared cookie sheet and sprinkle with the chopped garlic and sea salt. Drizzle with olive oil, then use your hands to toss the broccoli to ensure it’s evenly coated. Roast for 10 to 12 minutes, until the broccoli is just starting to crisp around the edges. Remove from the oven and set aside to cool.

Step 3

Place the white wine in a large serving bowl and set aside.

Step 4

In a medium pot over high heat, prepare the orzo following the cooking instructions on the package. Once done, drain the orzo and add it to the serving bowl with wine. Stir to combine and let it sit for a bit to allow the pasta to absorb the white wine.

Step 5

In a small saucepan over medium heat, toast the hazelnuts until fragrant and starting to brown, about 5 minutes. Remove from the heat and allow them to cool slightly before chopping. Set aside.

Step 6

To the serving bowl with orzo, add the roasted broccoli, hazelnuts, and tarragon. Crumble the ricotta over the top and toss to combine. Season with salt and pepper and toss again.

Step 7

Store, covered, in the refrigerator for up to 3 days.