This Roasted Broccoli Salad combines slightly charred, oven-roasted vegetables with a zesty lemon dressing made from garlic, mustard, and crushed red pepper. Topped with parmesan cheese and sunflower seeds, this dish offers a perfect balance of flavors and textures—both hearty and refreshing. It’s a standout side that pairs wonderfully with a variety of main courses. Another one of our favorites that we love pairing with a main dish is our Brown Butter Brussels Sprouts.
Ingredients & Substitutions
- Broccoli: Use about a pound of fresh broccoli florets, cut into bite-sized pieces. Roasting brings out their natural sweetness and deepens their flavor.
- Red Onion: Adds mild sweetness and softens beautifully when roasted. You can substitute with yellow onion or shallots.
- Red Bell Pepper: Provides a pop of color and a slightly sweet crunch. Other great substitutes include yellow or orange bell pepper, zucchini, carrots, cherry tomatoes, or roasted asparagus.
- Red Pepper Flakes: Brings a gentle heat to the salad. Feel free to adjust the amount based on your spice preference or leave them out entirely. Have some extra for serving–some people love a little extra heat on their broccoli salad!
- Dressing: A simple yet flavorful mix of extra-virgin olive oil, lemon zest, lemon juice, garlic, and dry mustard. This would be good on a lettuce salad, too!
- Parmesan Cheese: Adds a rich, salty bite that pairs beautifully with the tangy dressing. We all like to add a little extra to ours!
- Sunflower Seeds: Provide a nutty crunch that contrasts well with the roasted vegetables. Salted sunflower seeds work, too.
Fresh vs. Frozen Broccoli – Which is Best?
While fresh broccoli is ideal for roasting because it gets crispier and holds its texture better, frozen broccoli can work in a pinch. If using frozen, be sure to thaw and drain it well to avoid excess moisture, which could make the salad soggy. Also, keep in mind that frozen broccoli cooks faster, so adjust the roasting time accordingly.
How to Serve Roasted Broccoli Salad
This salad is incredibly versatile and complements a wide range of main dishes. Some favorites include:
- Chili Lime Chicken
- Creamy Mushroom Pork Chops
- Salmon Patties
- Marinated Steak Bites
- A hearty soup or sandwich (like Beef Barley Soup or Patty Melt)
How To Turn Roasted Broccoli Salad Into A Protein-Packed Main Dish
Want to turn this salad into the main dish? Try adding some protein! Here are a few great options:
Feel free to mix and match to suit your preferences!
Storing & Reheating Tips
To store, place the salad in an airtight container and refrigerate for up to three days. If the dressing is already mixed in, the vegetables may soften slightly, but the flavors will remain delicious.
To reheat:
- Oven: Bake at 350°F for 5-7 minutes.
- Skillet: Warm over medium heat for a few minutes.
- Microwave: Heat in short intervals until warmed through.
This Roasted Broccoli Salad is a delicious, wholesome addition to any meal—whether as a side or a light main dish. Enjoy!
Roasted Broccoli Salad
Ingredients
- 1 pound fresh broccoli florets, cut into bite-size pieces (about 6 ½ cups)
- 1 medium red onion, peeled and quartered
- 1 small red bell pepper, seeded and 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 freshly squeezed lemon juice
- 1 teaspoon minced garlic
- ½ teaspoon dry mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons unsalted roasted sunflower seeds
- kosher salt, to taste
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the broccoli, red onion, and red bell pepper on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with crushed red pepper flakes. Toss until evenly coated, then spread into an even layer.
- Roast until the broccoli is bright green and browned in spots and the red bell pepper is slightly tender, about 18 to 20 minutes. Remove from the oven and let cool slightly, about 5 minutes.
- Meanwhile, in a small bowl, whisk together the lemon zest, lemon juice, garlic, dry mustard, kosher salt, and black pepper. While whisking continuously, slowly drizzle in the remaining 3 tablespoons of olive oil until the mixture is emulsified, about 2 to 3 minutes.
- Transfer the roasted vegetables to a large bowl. Pour in the lemon dressing and toss well to coat.
- Sprinkle with Parmesan cheese and sunflower seeds before serving. Season with additional kosher salt to taste.
This recipe was inspired by iamhomesteader.com’s Roasted Broccoli Salad
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