Roasted Broccoli Salad
This Roasted Broccoli Salad is layered with crispy shallots & broccoli, garlic croutons, sunflower seeds and lemon tahini dressing!
Equipment
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
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.
Nutrition
Calories: 292kcal | Carbohydrates: 24g | Protein: 10g | Fat: 20g