Roasted Broccoli Salad with Almonds


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.
  2. Make the dressing by mixing 2 tablespoons of oil, vinegar, soy sauce, orange juice, and garlic powder. Set aside.
  3. Spread broccoli and edamame mixture on baking sheet and toss with the remaining oil.
  4. Roast broccoli and edamame for 25 minutes, stirring after 10 minutes. With 5 minutes left, add the sliced almonds to toast. Remove from oven and let cool.
  5. Once the broccoli mixture is cooled, put in bowl, and add chow mein noodles, spinach, and sliced green onions. Stir to combine.
  6. Drizzle the dressing and stir until everything is coated. Serve immediately.


  • Cooking spray
  • 3 tablespoons oil, divided
  • 2 tablespoons vinegar
  • 4 teaspoons soy sauce
  • 3 tablespoons orange juice
  • 1 teaspoon garlic powder
  • 1 pound broccoli, cut into florets
  • 1 cup edamame
  • 1/4 cup sliced almonds
  • 1 cup crunchy chow mein noodles
  • 4 cups spinach, chopped
  • 2 green onions, sliced