Ingredients

• 1 tablespoon whole-grain Dijon mustard
• 2 teaspoons red wine vinegar
• 1 teaspoon white balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Pinch sea salt
• Pinch black pepper
• 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
• 2 tablespoons extra-virgin olive oil
• Sea salt
• 1 1/2 cups cherry tomatoes, halved
• 1/2 ripe avocado, cut-up
• 1 red pearl onion, thinly sliced

Instructions

1. Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
2. Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
3. Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.