Roasted Broccoli, Bacon, and Sunflower Salad

This is another Paleo recipe from "Cooking With Coconut Oil" by Elizabeth Nyland

4-6 servings

INGREDIENTS

1 pound broccoli (about 1 large broccoli, cut into florets)

6 slices thick-cut bacon, diced

2 Tbsp raw, hulled sunflower seeds

1/2 sweet onion, diced

1 clove garlic, minced or grated

1 tsp Dijon mustard

2 Tbsp coconut oil, melted

2 Tbsp aged balsamic vinegar

Sea salt and fresh-cracked pepper to taste

COOKING INSTRUCTIONS

1.  Preheat oven to 400 degrees F.  Mix broccoli with bacon, sunflower seeds, onion, and garlic in a baking dish.

2.  In a separate bowl, mix the Dijon, coconut oil, balsamic vinegar, and salt & pepper to form a dressing.  Pour over the bacon-broccoli mixture, cover with a lid or aluminum foil, and place in the oven.

3.  Bake, covered, for 20 minutes, stirring occasionally.  Remove cover and bake another 15 minutes or until bacon is cooked through and broccoli is golden on the edges.  Serve.

Nutritional information : 6 servings, per serving = 206.3 calories, 15.9 g fat, 12 mg cholesterol, 366.6 mg sodium, 9.3 g carbs, 4.5 g dietary fiber, 8.6 g protein