Roasted Broccoli Salad

4.50 from 2 votes

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!

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Calories: 847kcal

Author: Sara Syphus Smith

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

You can prepare this salad ahead of time by preparing the broccoli, then croutons and pine nuts and storing separately from the broccoli.

Before serving warm the broccoli, then add the croutons, pine nuts, parmesan and lemon zest + juice.

Nutrition