Roasted Broccoli Salad
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This Roasted Broccoli Salad is layered with crispy shallots & broccoli, garlic croutons, sunflower seeds and lemon tahini dressing!
I am so in love with this Roasted Broccoli Salad! Broccoli florets and shallots are roasted until crispy and then served with garlic croutons, sunflower seeds and a creamy tahini dressing. This is a delicious way to eat your veggies!
Step One: Roast the Broccoli
The broccoli in this recipe is seasoned to perfection and perfectly charred.
You are going to need:
- broccoli florets
- shallot
- olive oil
- garlic powder
- onion powder
- dried parsley
- salt & pepper
Add everything to the baking sheet and toss to coat. Place in the oven for 15 minutes. Remove from the oven, toss and place back in the oven for 5 more minutes. The broccoli and shallots should have a nice char to them!
Step Two: Make the Croutons
While the veggies are in the oven, we will make some garlic croutons. Making croutons from scratch is super easy and taste way better than anything store-bought!
Heat some oil in a skillet over medium heat. Add the cubed bread (I used sourdough), garlic powder & salt and cook until toasted (approx. 5 minutes) tossing regularly. Remove from the heat and set aside.
Step Three: Make the Tahini Dressing
The last step is making this delicious tahini dressing. This is one of my favorite dressings! Here is what you need:
- tahini
- garlic
- apple cider vinegar
- dijon mustard
- lemon juice
- dried oregano
- pepper
- garlic salt
Add the dressing ingredients to a bowl and mix to combine. Thin with water until the desired consistency is reached.
Step Four: Assemble & Serve
Pull the broccoli out of the oven and add it to a platter with the croutons. Sprinkle with sunflower seeds and drizzle with the tahini dressing. You probably won’t need all of the dressing, but you can use the leftovers for Spicy Potato Kale Bowls.
This is best served right away when the veggies are hot. But I also ate this cold and I wasn’t mad about it. This salad is super tasty…bursting with flavor!
Need more recipe inspo? Check these out:
Roasted Broccoli Salad
Ingredients
- 1 head broccoli cut in florets
- 1 shallot sliced
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
FOR THE CROUTONS
FOR THE TAHINI DRESSING
- 1/4 cup tahini
- 1 clove garlic minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- lemon juice to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic salt
FOR SERVING
- 2 tablespoons sunflower seeds
- lemon wedges
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the broccoli florets, shallots, oil and dry seasonings to the baking sheet and toss to coat. Place in the oven for 15 minutes. Remove from the oven, toss and place back in the oven for 5 more minutes – see notes.
- Heat the oil in a skillet over medium heat. Add the bread, garlic powder & salt and cook until toasted (approx. 5 minutes) tossing regularly. Remove from the heat and set aside.
- Add the dressing ingredients to a bowl and mix to combine. Thin with water until the desired consistency is reached. Set aside.
- To assemble, transfer the broccoli to a serving plate and top with croutons & sunflower seeds. Drizzle with the dressing and serve with lemon wedges.
Video
Notes
- If the broccoli is crispy enough for you after 15 minutes, you don’t need to put it back in the oven.
- This will make more dressing than you will probably need. The leftover dressing can be stored in the fridge for up to a week.
Rene I look at your emails which I subscribed to on my phone. But truly all the popups are too much to handle. They’re so interrupting. Is there any better way to receive your weekly recipes without them?