Best Roasted Broccoli Salad Recipes

ROASTED BROCCOLI SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Toss the olive oil, broccoli florets, red onion, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Transfer to a baking sheet and roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl.
• Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside.
• For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, 2 teaspoons salt and a pinch of pepper and mix together.
• Add the bacon and 1 tablespoon parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. Garnish with the remaining chopped parsley.
• To make ahead, assemble the salad, cover and refrigerate.

ROASTED BROCCOLI AND GRAPE SALAD

Steps:

• For the salad: Preheat the oven to 425 degrees F.
• Toss the broccoli florets and red onion with the olive oil and a couple pinches of salt and spread out on a sheet pan. Roast until browned and crisp, 18 to 22 minutes.
• Meanwhile, combine the raisins and sherry vinegar in a small saucepan and bring to a simmer. Remove from the heat and allow the raisins to plump for 10 to 15 minutes.
• For the dressing: Combine the mayo, milk, sugar, vinegar, a pinch of salt and a bunch of black pepper in a large bowl.
• For the salad: Add the broccoli mixture to the dressing along with the grapes and celery. Drain the raisins, then add those. Fold everything together until combined, then taste and adjust seasoning. If not serving right away, cover and refrigerate. Top with the almonds right before serving.

ROMAINE AND BROCCOLI SALAD WITH CREAMY ROASTED GARLIC DRESSING

Steps:

• For dressing:
• Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
• Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
• For vegetables:
• Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.

ROASTED BROCCOLI SALAD WITH BACON DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.
• In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute.
• Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.

BROCCOLI RABE SALAD WITH ROASTED-GARLIC VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes. Drain and refresh under cold running water. Drain well.
• In a large bowl, whisk together garlic and lemon juice. Slowly whisk in olive oil. Whisk in salt, pepper and cayenne. Add broccoli rabe and toss to coat with dressing. Taste and adjust seasoning. Serve at room temperature.

AVOCADO, ROASTED BROCCOLI & SESAME RICE SALAD

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.
• Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.

ORZO SALAD WITH SHREDDED CHICKEN, ROASTED TOMATOES AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes on a rimmed baking sheet and liberally drizzle with oil. Sprinkle with salt and pepper then toss. Roast until softened and bubbly, rotating the sheet and gently shaking the tomatoes around halfway through, about 20 minutes total.
• While the tomatoes roast, bring a medium saucepan of water to a boil and season with salt. Add the orzo and cook according to the package directions until al dente, stirring occasionally. A minute before the pasta is done, add the broccoli and cook for 1 minute. Drain.
• Pour the roasted tomatoes along with any juices into a large bowl. Add the vinegar and toss together. Add the pasta and broccoli along with the chicken, scallions and parsley. Toss and season with salt and pepper. Taste for seasoning and drizzle with olive oil if desired.
• Serve warm or at room temperature. Or refrigerate for up to 5 days and serve cold.

PASTA SALAD WITH ROASTED BROCCOLI

Steps:

• Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
• Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.
• Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.

ROASTED BROCCOLI AND FETA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown.
• Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.

WHITE BEAN SALAD WITH SPICY ROASTED TOMATOES AND BROCCOLI

Steps:

• Preheat oven to 375 degrees. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
• Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
• Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
• Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.

COMPOSED SALAD OF ROASTED BROCCOLI, ROMAINE, CHICKPEAS, AND WALNUTS

Steps:

• Make the broccoli: Preheat oven to 450 degrees. Toss broccoli with oil, and season with salt and pepper. Spread on a rimmed baking sheet, and roast until broccoli begins to soften and brown, about 15 minutes.
• Make the chickpeas: Heat oil in a small saucepan over medium heat. Add shallot, and cook, stirring until translucent, 5 minutes. Stir in chickpeas, and season with salt. Cook for 1 minute. Add vinegar, and cook until liquid has evaporated, about 1 minute.
• Make the goat cheese puree: Combine all ingredients in a food processor, and puree until smooth, scraping down sides once. Puree can be refrigerated for up to 1 day.
• Make the vinaigrette: In a small bowl, whisk together mustard, vinegar, honey, and salt. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
• To assemble: Toss broccoli with 2 tablespoons vinaigrette, and toss romaine with 2 tablespoons vinaigrette. Arrange on a platter with chickpeas and walnuts. Serve with puree and additional vinaigrette on the side.

QUICK BROCCOLI & ROASTED RED PEPPER PASTA SALAD

Steps:

• Cook Pasta according to package until al dente.
• Meanwhile, chop the broccoli and dice the roasted red peppers.
• Steam (or microwave) broccoli until just turned bright green.
• When pasta is done, drain well & put in a bowl.
• Add in the broccoli & roasted red peppers. Coat well with the vinaigrette. Mix thoroughly.
• Place bowl in the refrigerator to chill. Add a little more vinaigrette before serving, if needed.

LEMON GARLIC ROASTED BROCCOLI SALAD

Steps:

• Preheat the oven to 425 degrees F.
• On a large baking sheet, toss together the broccoli, pine nuts, 2 tablespoons olive oil, garlic, and a large pinch of both salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the broccoli is just beginning to char.
• Remove from the oven and stir in the parsley.
• Meanwhile, make the dressing. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, balsamic, and crushed red pepper flakes. Taste and season lightly with salt and pepper.
• Pour the dressing over the roasted broccoli. Add the baby kale and pomegranate arils. Gently toss to combine. Transfer the salad to a bowl and top with feta and sliced avocado. Eat!

CAESAR SALAD WITH ROASTED BROCCOLI RABE & KALE

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• Arrange the broccoli rabe and tomatoes on the baking sheet. Tear a piece of aluminum foil large enough to wrap the head of garlic up. Drizzle 1 Tbsp olive oil on top of the garlic, then wrap it up and transfer to the baking sheet.
• Drizzle the remaining olive oil over the broccoli rabe and tomatoes. Season with salt and pepper. Transfer the baking sheet to the oven and roast until the broccoli rabe leaves are crisp and the tomatoes are blistered, 15-20 minutes (the garlic will be lightly golden and very sweet smelling). Let cool to room temperature.
• Squeeze the garlic cloves from their skins into a medium bowl. Add the anchovies, and mash the mixture with a fork into a paste. Stir in the egg yolk, lemon juice, and mustard to combine.
• While whisking constantly, slowly drizzle in the olive oil, mixing to make a thick, creamy dressing. Season the finished dressing with salt and pepper.
• In a large bowl, toss the kale and red onions together. Add the dressing and toss well to coat (you may have leftover dressing, so start with a few Tbsp at first). Add the broccoli rabe and tomatoes and toss gently to combine.
• To serve, divide into four even portions on plates. Garnish with a few turns of fresh black pepper and parmesan curls.
• Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more

PASTA SALAD W/ROASTED BROCCOLI

Steps:

• Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli, peel outer layer of stems. Cut diagonally into 1/2 inch slices. Separate florets into bite-size pieces. On one large rimmed baking sheet, toss broccoli, garlic 1 Tbls olive oil; season with salt and pepper. spread in a single layer; roast, turning sheet halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
• Meanwhile cook pasta in a large pot of boiling water, according to package instrutions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool. Drain and return to pot.
• Remove skin from roasted garlic. In a small bowl, mash garlic until forms a paste; whisk in lemon juice and remaining 1 tbls of olive oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives and walnuts. Add some reserved cooking water, if needed.
• Serve at room temp or chilled.

ROASTED BROCCOLI & FENNEL SALAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees. To make vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, sherry vinegar, salt and pepper. Add the chopped onion and whisk well. Set aside. To make salad: In a large bowl, toss the broccoli with 2 tablespoons of the oil. Put the fennel in a small bowl and toss with the remaining 1 tablespoon oil. Season both with salt and pepper and spread on separate baking sheets. Roast the broccoli until lightly browned and tender, 15 to 20 minutes. Roast the fennel until tender, 20 to 25 minutes. Remove from oven. Combine the vegetables and herbs in a serving bowl and toss with the vinaigrette. Serve warm or at room temperature. From "Family Table: Favorite Staff Meals From Our Restaurants to Your Home" by Michael Romano and Karen Stabine

ROASTED BROCCOLI SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place broccoli in a bowl and drizzle with a little olive oil; top with 1 teaspoon lemon zest and season with salt and black pepper.
• Roast in the preheated oven until browned, 15 to 20 minutes. Cool until warm.
• Whisk lemon juice and garlic together in a small bowl; slowly drizzle in remaining olive oil while whisking rapidly until dressing reaches desired consistency. Season with salt and black pepper. Toss broccoli and dressing together in a bowl until coated.