Charred Broccolini Caesar Salad
This Charred Broccolini Caesar Salad is a vegan dream - a creamy, dairy-free Caesar dressing, oven-roasted broccolini & garlic croutons!
Equipment
- food processor or small blender
Ingredients
- 24 ounces broccolini
- 1 tablespoon oil I used avocado oil
- 1/4 cup grated vegan parmesan plus more for serving, I used Follow Your Heart
- salt & pepper to taste
- 1/2 cup Vegan Caesar Dressing
- 1 cup croutons see notes
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Trim any thick stems from the broccolini and cut any large pieces in half lengthwise. Add them to the baking sheet with the oil, vegan parmesan and a pinch of salt & pepper. Toss to coat and spread in an even layer. Place in the oven for 15 minutes. Flip and cook for another 10 minutes.
- Meanwhile, prepare the Vegan Caesar Dressing and set aside.
- To assemble, add the broccolini, dressing and croutons to a large bowl. Toss to coat. Transfer to plates and top with more vegan parmesan.
Notes
- To make the croutons from scratch, toss 1 cup of chopped bread with 1/2 tablespoon of oil, 1/2 teaspoon garlic powder and a pinch of garlic salt on a baking sheet. Place in the oven at 350 for 20 minutes, tossing halfway.
- This is best served right away, but I enjoyed the leftovers chilled in the fridge as well!
- Want to add some plant protein to this? Roast a can of chickpeas with the broccolini.
Nutrition
Calories: 343kcal | Carbohydrates: 21g | Protein: 7g | Fat: 23g