This Roasted Broccoli Salad is slightly charred vegetables tossed in a tangy lemon dressing with garlic, mustard, and crushed red pepper, topped with parmesan cheese and sunflower seeds. I would describe the salad as both hearty and refreshing with a nice balance of textures and flavors. It is sure to be a standout side dish that pairs wonderfully and deliciously with a variety of main dishes! If you are a fan of broccoli and parmesan, you will definitely want to try my Parmesan Crusted Broccoli, too!
Ingredients & Substitutions
- Broccoli: Look for a pound of fresh broccoli florets. Then, cut them into bite-sized pieces. The broccoli gets roasted in the oven to bring out its flavor.
- Red Onion: The red onion adds a little sweetness and flavor. It softens as it is roasted. Yellow onions or shallots would also work.
- Red Bell Pepper: The red bell pepper gives the salad a pop of color! You can substitute red bell pepper with yellow or orange bell pepper, zucchini, carrot, cherry tomatoes, or roasted asparagus, depending on your desired flavor and texture.
- Red Pepper Flakes: The red pepper flakes, or crushed red pepper, are sprinkled over the tops of the broccoli for a little bit of heat to each bite. If you don’t want any in the salad, just leave them out. Or, use a little less for less of a kick. (I did not think the salad was too spicy, by any means.)
- Dressing: The dressing is made with extra-virgin olive oil, lemon zest, lemon juice, garlic, and dry mustard.
- Parmesan Cheese: Top the salad with parmesan cheese. It adds a salty, cheesy flavor that complements the tangy dressing. I like to add some extra cheese to my portion, too!
- Sunflower Seeds: Roasted sunflower seeds give the salad a crunchy texture and a slightly nutty flavor, adding a fun contrast to the soft vegetables. Salted sunflower seeds would work, too.
Can You Use Frozen Broccoli Instead Of Fresh Broccoli?
Yes, while you can use frozen broccoli, I like using fresh broccoli for roasting since it holds up better and gets crispier. If you use frozen broccoli, thaw and drain it thoroughly to avoid excess moisture, which could make the salad soggy. You may also need to reduce the roasting time since frozen broccoli cooks faster.
What Main Dishes Pair Well With Roasted Broccoli Salad?
Roasted Broccoli Salad pairs well with so many main dishes! Here are a few of my favorites to pair with the salad:
- Chili Lime Chicken
- Baked Pork Chops
- Salmon Patties
- Steak Bites
- A hearty soup or sandwich (like Beef Barley Soup or Roasted Garlic Grilled Cheese)
How To Add Protein To Roasted Broccoli Salad To Make It A Main Dish
This broccoli salad is a delicious side dish, but if you want to customize it to make it a main dish, it’s easy to add a little protein in there. Grilled chicken, roasted chickpeas, cooked quinoa, or even crispy bacon work well. You could also try adding hard-boiled eggs, shrimp, or tofu for more variety. Let me know what you try!
How To Store Roasted Broccoli Salad
To store roasted broccoli salad, place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3 days. If the dressing is mixed in, the vegetables might soften a little, but it will still taste great! Reheat the broccoli salad on a baking sheet in the oven at 350°F (for about 5-7 minutes). Or, reheat it in a skillet over medium heat or the microwave.
Roasted Broccoli Salad
Ingredients
- 1 pound fresh broccoli florets, cut into bite-size pieces (about 6 ½ cups)
- 1 medium red onion, peeled, quartered
- 1 small red bell pepper, seeded, cut into bite-size pieces
- ½ teaspoon crushed red pepper flakes
- ¼ cup extra-virgin olive oil, divided
- ½ teaspoon grated lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon garlic, minced
- ½ teaspoon dry mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ½ cup (50 g) parmesan cheese, grated, plus more for garnish
- 2 tablespoons unsalted roasted sunflower seeds
- salt, to taste
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Place broccoli, red onion, and red pepper onto the lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with crushed red pepper flakes, tossing until evenly coated. Arrange in an even layer.
- Roast until the broccoli is bright green and browned in spots, and the red pepper is slightly tender, about 18 to 20 minutes. Remove from the oven and let cool slightly, about 5 minutes.
- Meanwhile, whisk lemon zest, lemon juice, garlic, dry mustard, kosher salt, and pepper together in a small bowl. Whisking continuously, drizzle in the remaining 3 tablespoons olive oil until the mixture is emulsified, 2 to 3 minutes.
- Transfer the roasted vegetables to a large bowl. Pour in lemon dressing mixture and toss well to coat.
- Sprinkle with Parmesan cheese and sunflower seeds before serving. Salt to taste.
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What the Test Kitchen had to say about this recipe:
Autumn
This is a delicious way to get your vegetables! The lemon and garlic bring so much flavor to the broccoli. I especially loved it with a little extra parmesan and salt.
Elizabeth
This roasted broccoli is great! It is perfectly balanced with the right amount of crunch and tang.
Annabelle
Delicious and easy! Roasted broccoli never tasted so good with that zesty lemon and parmesan combo.
Bella
This is a tasty, healthy side dish. I would add a few more red pepper flakes for a little more of a kick.
Stephanie
I love how simple this is to make, and the flavors are amazing. A great salad for any meal!
