Roasted Broccoli Salad

Roasted Broccoli Salad with a Balsamic Vinaigrette dressing is a light and refreshing salad to help celebrate National Vinegar Month. This Roasted Broccoli Salad  is perfect by itself for a healthy lunch option. Or you can mix up a large bowl and serve it alongside a meal.

I love to use olive oil to saute with. It adds a rich flavor to whatever I am cooking and is a healthier alternative to butter or margarine. When roasting vegetables like broccoli for a roasted salad olive oil is used because it has a higher burn point. If you ever tried roasting vegetables with any other type of oil the end result probably didn't turn out very well. 

I love salads and usually eat them as a side dish with a meal. This Broccoli Salad recipe can be eaten as a side dish or a meal itself.

For this salad you will need a spring salad mix or fresh spinach. I made it today using a spring salad mix but it would be just as good made with baby spinach. Use whatever you have on hand.

Roasted Vegetable Salads

Roasted salads are delicious and can be made with most of your favorite vegetables. Next, you can try Roasted Fennel salad, or Sesame Ginger Roasted Broccoli.

Never roasted vegetables before check out how to roast beets. Then you can make this Golden Beet Mozzarella Crostini or Golden Beet Butter.

Roasted Broccoli Salad Dressing Ingredients

The dressing recipe is a Balsamic Vinaigrette recipe that can be made ahead of time and makes about 1 cup of dressing. Store the leftover dressing refrigerated and discard after a week.

• Extra Virgin Olive Oil
• Balsamic Vinegar
• minced garlic
• brown sugar
• black pepper and salt

Roasted Broccoli Salad Ingredients

• 2 cups spring salad mix or fresh baby spinach per person
• 1 ½ cups fresh broccoli florets (stem trimmed)
• 1 small grated carrot (optional)
• 1 handful raw cashews
• ¼ cup Extra Virgin Olive Oil
• 2 teaspoons minced garlic
• ½ teaspoon black pepper
• ½ teaspoon salt

Directions

1. Step 1: Place all of the dressing ingredients into a mason jar or a container with a lid. Shake vigorously for about 2 minutes. Refrigerate the dressing while you roast the broccoli.
2. Step 2: Preheat the oven to 450 F. Rinse your salad mix and spin or pat dry with a paper towel. Set aside.
3. Step 3: In a bowl large enough to hold the broccoli florets mix the olive oil, minced garlic, salt and pepper. Add the rinsed and trimmed broccoli florets. Stir to coat evenly. Pour the broccoli out onto a baking sheet in a single layer.
4. Roast the broccoli for 10 minutes, turning after five minutes.
5. Remove from the oven to cool slightly. If you enjoy a wilted salad you may combine the broccoli and salad greens while the broccoli is still hot. Otherwise allow the broccoli to cool just until warm.
6. Add the roasted broccoli to a bed of salad greens or baby spinach. Grate some carrot over the salad if using. Sprinkle a handful of raw cashews over the top of the salad.
7. Drizzle with Balsamic Vinaigrette dressing.

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Roasted Broccoli Salad

Arlene Mobley - Flour On My Face

Roasted Broccoli Salad made with a Balsamic Vinaigrette dressing is a light and refreshing side dish made with fresh broccoli.  This vegetable side dish is perfect by itself for a healthy lunch option.  Or you can mix up a large bowl and serve it as a side salad.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 602 kcal

Ingredients  

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Roasted Broccoli Salad

• ▢ 2 cups spring salad mix or fresh baby spinach per person
• ▢ 1 ½ cups fresh broccoli florets (stem trimmed)
• ▢ 1 small grated carrot (optional)
• ▢ 1 handful raw cashews
• ▢ ¼ cup Extra Virgin Olive Oil
• ▢ 2 teaspoons minced garlic
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon salt

Balsamic Vinaigrette Dressing

• ▢ ¾ cup Extra Virgin Olive Oil
• ▢ ¼ cup Balsamic Vinegar
• ▢ ½ teaspoon minced garlic
• ▢ 4 tablespoons brown sugar
• ▢ ¼ teaspoon black pepper
• ▢ ½ teaspoon salt

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Instructions 

How To Make Balsamic Vinaigrette

• Place all of the dressing ingredients into a mason jar or a container with a lid.
• Shake vigorously for about 2 minutes. Refrigerate the dressing while you roast the broccoli.
• Rinse your salad mix and spin or pat dry with a paper towel. Set aside.

To make salad

• Preheat the oven to 450 F.
• In a bowl large enough to hold the broccoli florets mix the olive oil, minced garlic, salt and pepper. Add the rinsed and trimmed broccoli florets. Stir to coat evenly.
• Pour out onto a large baking sheet in a single layer.
• Roast the broccoli for 10 minutes, turning after five minutes.
• Remove from the oven to cool slightly. If you enjoy a wilted salad you may combine the broccoli and salad greens while the broccoli is still hot. Otherwise allow the broccoli to cool just until warm.
• Add the roasted broccoli to a bed of salad greens or baby spinach. Grate some carrot over the salad if using. Sprinkle a handful of raw cashews over the top of the salad.
• Drizzle with Balsamic Vinaigrette.
• Serve as a side dish or meal.

Recipe Expert Tips

• This recipe will feed 1 or 2. Can be doubled.

Nutrition

Serving: 1ServingCalories: 602kcalCarbohydrates: 22gProtein: 3gFat: 58gSaturated Fat: 8gSodium: 623mgPotassium: 328mgFiber: 2gSugar: 16gVitamin A: 3710IUVitamin C: 36mgCalcium: 58mgIron: 2mg

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