We could all do with getting some more vegetables into our diet, and this Roasted Broccoli Salad is such an easy way to do that. Crispy roasted broccoli and shallots mixed with a lemon and balsamic dressings and topped with feta and pomegranate. Light and fresh and cooked in under 30 minutes.
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Vegetables are just better when roasted, right? It totally changes the flavor and texture and just brings new life to them. This roasted broccoli salad has it all and it's a great side dish to your favorite protein sources, or served as part of a bigger salad.
This warm broccoli salad has very little hands on time. Just mix the ingredients together, roast and then dress and add toppings. It's really easy to customize too, so you can have it a different way every time. It's really good for meal prep, as it stores well and there are so many ways you can use it.
Looking for more broccoli recipes? Why not try our easy Quick Broccoli Pasta, delicious Creamy Broccoli Soup or our comforting Cheesy Broccoli Pasta Bake?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Broccoli - This is the star of the salad. Make sure to cut the florets into equal bite-sized pieces, so that everything cooks evenly.
- Shallots - These add a lovely sweetness to the roasted broccoli salad recipe. You could swap them for a small red onion though.
- Oil - Use a good quality olive oil.
- Garlic - You could use frozen garlic to save time.
- Salt & pepper - Generously season.
- Lemon - Lemon juice adds a lovely freshness to the dish. You could add some lemon zest too for extra lemon flavor.
- Balsamic vinegar - We actually used balsamic glaze, which is thicker but still worked.
- Pomegranate - This adds a pop of color and flavor to the finished dish. You could swap these for cranberries.
- Parsley - You could use cilantro (coriander) or dill instead. Always use fresh herbs.
- Feta cheese - You could swap this for Parmesan instead or leave the cheese out if you wanted a vegan roasted broccoli salad.
Variations
Beans - To give this cooked broccoli salad a protein boost, why not mix in some cooked beans before serving? Something like butter beans would work, as they wouldn't get lost in the mix.
Bacon - Some people would say that everything is better with bacon! When serving it up, you could mix in some cooked bacon like our Air Fryer Bacon or look at How To Cook Bacon in the Oven.
Nuts - Nuts are a really delicious addition to this roasted broccoli salad. You could add some almond slices, or some crushed walnuts or pecans.
How To Make Roasted Broccoli - Step by Step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Place the broccoli florets, shallots, garlic, oil, salt and pepper on to a large sheet pan. Toss well to mix it all together.
Put into the preheated oven for 20-25 minutes.
- Step 2: In a small bowl, combine the lemon juice and balsamic vinegar.
- Step 3: Once the broccoli is cooked, remove from the oven. Pour the balsamic mixture over the top and mix well.
- Step 4: Transfer to a serving bowl and top with the feta, pomegranate and parsley.
Serving Suggestions
We also love this loaded on top of hummus. Take a homemade hummus like our Butter Bean Hummus and spread it over a plate and then load this on top. So delicious and nutritious!
You can add some protein to this roasted broccoli salad recipe by shredding up our Air Fryer Rotisserie Chicken and mixing it in.
Why not try adding some croutons on top. Check out our Sourdough Croutons or Air Fryer Croutons.
Frequently Asked Questions
Leftovers can be kept in an airtight container in the refrigerator for up to 4 days. Just make sure to give it a good stir before serving.
Yes, you can! It will take longer to cook though, so it will need to go in the oven before the shallots and garlic, otherwise they will burn.
More Easy Salad Recipes
If you've tried this roasted broccoli salad recipe, let us know how you got on in the comments below.
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Recipe
Roasted Broccoli Salad
Ingredients
- 430 g (1 lb) of Broccoli - cut into small florets
- 3 Shallots - thinly sliced
- 3 Garlic cloves - crushed
- 2 tablespoon of Olive oil
- 2 pinch of Sea salt
- 2 pinch of Ground black pepper
- 1 Lemon - juice only
- 2 tablespoon of Balsamic vinegar
- 5 g (0.25 cups) of Fresh parsley - chopped
- 40 g (0.25 cups) of Pomegranate jewels
- 30 g (0.25 cups) of Feta
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Place 430 g of Broccoli florets, 3 Shallots, 3 Garlic cloves, 2 tbsp of Olive oil, 2 pinch of Sea salt and 2 pinch of Ground black pepper on to a large baking sheet. Mix well.
- Put into the preheated oven for 20-25 minutes.
- In a small bowl, combine the juice of 1 Lemon and 2 tbsp of Balsamic vinegar.
- Once the broccoli is cooked, remove from the oven. Pour the balsamic mixture over the top and mix well.
- Transfer to a serving bowl and top with 30 g of Feta, 40 g of Pomegranate jewels and 5 g of Fresh parsley.
Recipe Video
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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