Hey there! Today, I’m sharing my absolute favorite way to eat broccoli: Roasted Broccoli Salad! This isn’t your grandma’s boring salad. It’s packed with flavor and textures that will make you crave broccoli, I promise1.
Why You’ll Love This Salad
- Bold Flavors: The combination of roasted broccoli, salty bacon (or cashews for a vegetarian twist!), and a tangy Miso-Caesar dressing is simply irresistible1.
- Satisfying Textures: From the crisp-tender broccoli to the crunchy panko breadcrumbs, every bite is a delight1.
- Easy to Customize: Make it vegetarian, gluten-free, or keto-friendly with simple swaps1.
- Quick & Easy: With just 15 minutes of prep time and 30 minutes of cooking time, you can have this salad on the table in no time1.
Quick Facts
Ingredients
For the Salad:
- 1 lb broccoli florets (about 8 heaping cups)1
- 6 oz raw uncured bacon, diced (or cashews for a vegetarian option)1
- 2 medium shallots, thinly sliced1
- 2 Tbsp extra-virgin olive oil1
- Salt and black pepper to taste1
- 1/3 cup Panko breadcrumbs1
- 1/4 cup freshly grated Pecorino Romano or Parmigiano Reggiano cheese1
For the Miso-Caesar Dressing:
- 2 Tbsp mayonnaise (I love using avocado oil mayo)1
- 1 Tbsp fresh lemon juice1
- 2 tsp white miso paste1
- 1/2 tsp anchovy paste (or 1 tsp finely chopped capers)1
- 1/4 tsp Worcestershire sauce (or 1/2 tsp tamari)1
- 1 small garlic clove, grated or minced1
- 3 Tbsp extra-virgin olive oil1
- Cracked black pepper to taste1
Equipment
Step-by-Step Instructions
- Get Started: Preheat your oven to 425ºF1.
- Roast the Goodies: On a large baking sheet, toss the broccoli, bacon, and shallots with olive oil, salt, and pepper1. Roast for about 30 minutes, tossing halfway through, until the broccoli is crisp-tender and the bacon is crispy. If using cashews, add them halfway through the roasting time1.
- Make the Dressing: In a bowl, whisk together the mayonnaise, lemon juice, miso paste, anchovy paste (or capers), Worcestershire sauce (or tamari), and garlic1. Gradually whisk in the olive oil until smooth. Season with black pepper1.
- Crispy Panko Time: Add the panko breadcrumbs to the residual bacon grease left in the pan, mixing to coat1. Pop the pan back in the oven for 3-4 minutes, rotating once, until golden1.
- Assemble and Enjoy: In a large serving bowl, combine the roasted broccoli and bacon mixture1. Top with the crispy panko, Miso-Caesar dressing, and cheese. Toss well and serve warm1!
Tips for Customization
- Make it Vegetarian: Swap bacon for cashews1.
- Make it Gluten-Free: Use gluten-free Panko breadcrumbs or crushed gluten-free crackers1.
- Add Sweetness: Mix in 2 pitted and chopped Medjool dates before serving1.
- Make it Keto: This salad is already very low in carbs and can easily fit into a keto diet1.
Serving Suggestions
This Roasted Broccoli Salad is fantastic as a side dish or a light meal. Here are a few ideas:
- As a side: Serve alongside grilled chicken, fish, or steak.
- As a light meal: Add a poached egg or some grilled tofu for extra protein.
- Holiday Side Dish: Perfect addition to Thanksgiving or Christmas dinner.
FAQs
Can I make this salad ahead of time?
- Yes! You can roast the broccoli and bacon (or cashews) ahead of time and store them in the fridge. You can also make the dressing in advance. Just assemble the salad right before serving to keep the panko crispy.
How long does the salad last?
- The salad is best enjoyed immediately, but leftovers can be stored in the fridge for up to 2 days. The panko will lose some of its crispiness, but the flavor will still be delicious.
Can I use frozen broccoli?
- I recommend using fresh broccoli for the best texture and flavor. However, if you’re in a pinch, you can use frozen broccoli. Just make sure to thaw it completely and pat it dry before roasting.
Nutritional Information (per serving)
- Calories: About 350-400 (depending on substitutions)
- Protein: 15g
- Carbohydrates: 20g
- Fat: 25g
