vegetarian | gluten free | nut free | egg free | soy free **

25 minutes or less

**If allergens are a concern, be sure to double check hummus ingredient label

What You’ll Need:

For the salad:

4 broccoli crowns, broken into florets

2 Tbsp olive oil

salt & pepper to taste

parchment paper or a silicone mat

1 large head of lettuce OR 2 (5-7oz) bags salad greens, any variety

1 red onion, sliced thin

1/2 c unsalted sunflower seeds

4oz parmesan cheese, shredded

1 ( 6-8oz) container prepared hummus

For the dressing;

2 tsp Dijon mustard

2 tsp stone ground mustard

Zest AND juice of 2 limes

1/2 c olive oil

1 PURE maple syrup

What You’ll Do:

Preheat oven to 425*

Toss broccoli in olive oil. Spread evenly on a lined baking sheet and pop into the oven for 25 minutes.

While broccoli roasts, prepare salad ingredients. . Divide evenly into (4) containers for easy grab & go throughout the week, or combine in one large bowl.

Then, combine ingredients for dressing in a small food processor or blender. Puree until smooth.

Top salad(s) with roasted broccoli.

Top with prepared dressing & a generous dollop of hummus just before serving.

Serves 4.