Roasted Broccoli Salad
Try this Roasted Broccoli Salad with tangy lemon dressing, parmesan, and sunflower seeds—a hearty, flavorful, and refreshing side!
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.