This Roasted Broccoli Salad is made with melty parmesan, pine nuts, crusty homemade sourdough croutons, and a squeeze of lemon to make the flavors pop!
We love to pair this salad with Cheesy Potato Cauliflower Soup and/or Creamy Pepperjack Stuffed Chicken Breast.
Roasted Broccoli Salad is a less traditional Thanksgiving vegetable side dish that we love, although you can have it ANY time of year. It is just the right amount of savory with a bright little lemony twist.
Roasted Broccoli Salad Recipe
This is a light and easy broccoli salad, and it's warm! I made it with roasted broccoli and toasted pine nuts, and if you have the time please oh please make it with the homemade sourdough croutons because they are what makes the world go 'round. I also put fresh grated parmesan in while it was warm to make it nice and melty. I topped it with some lemon squeezies because it's just perfection.
Ingredients Needed
Here's the basic list of ingredients for this easy vegetable side dish. Full list in the printable recipe below!
- Broccoli - fresh is preferred but frozen and thawed works fine!
- Olive Oil
- Minced Garlic
- Salt & Pepper
- Pine Nuts - Can be found in the italian food isle of many grocery stores, or ordered online.
- Parmesan Cheese - you can also use feta or asiago cheese.
- Sourdough Bread
- Lemon zest + juice
How to make this Salad:
- Roast your broccoli in the oven with the olive oil, garlic, and a little salt and pepper. It's okay if they have some lovely crispy edges!
- Croutons are made with sliced sourdough bread cut into cubes. Add in the pine nuts and a little more olive oil, then baked until crispy.
- Combine the croutons, pine nuts, and broccoli together when finished baking and add parmesan and lemon zest and juice while still warm.
Roasted Broccoli Salad Tips and FAQs
Can I use Cauliflower instead of Broccoli in this salad? Yes! It may taste a little different (like cauliflower) but it's mild enough that I'm sure it will still be delicious. You can also use other vegetables like fresh asparagus, or green beans.
Can I prepare this salad ahead of time? Yeah dude! The only tricky thing is the sourdough croutons and pine nuts. Prepare the broccoli and roast it, and store separately from the baked croutons and pine nuts. When you're ready to serve, heat the broccoli and add in the croutons, pine nuts, parmesan and lemon zest and juice.
How can I make this a full meal? Add in some rotisserie chicken and/or some crispy bacon for a quick and easy dinner!
Unique Salad Recipes
Need a few more ideas for some unique and AMAZING salad recipes? I got you! Here are a couple of my very favorites. They're different. They're fresh and vibrant!
I can't wait for you to try this amazing broccoli salad. It has humble ingredients but together they are beautiful. Enjoy!
Roasted Broccoli Salad
Ingredients
- 2-3 broccoli crowns sliced into 1 in. pieces (about 24 oz)
- 2-3 Tablespoons olive oil extra virgin
- 1 Tablespoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3-4 slices of sourdough, cut into cubes
- ½ cup pine nuts
- 2-3 Tablespoons olive oil extra virgin
- 1 cup shredded parmesan cheese
- 1 lemon, zest and juice
Instructions
- Preheat oven to 375°F.
- In large bowl combine broccoli, olive oil, minced garlic, and salt and pepper. Mix until evenly coated and transfer to baking sheet.
- Bake for 20-25 minutes, stirring halfway through. Meanwhile, prepare sourdough and pine nuts using same bowl with olive oil and stirring until evenly coated.
- When broccoli is done baking, transfer to serving bowl and cover with foil. Spread sourdough and pine nuts onto baking pan and bake at 375° for 5-7 minutes until crispy. Then pour into broccoli and mix until combine.
- Add parmesan immediately while salad is still warm, with lemon zest and juice. Stir to combine. Serve while warm.
Notes
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