roasted broccoli salad

This Sweet Chili Roasted Potato Broccoli Salad is easy to make and packed with sweet savory flavors. Roast everything in the oven, whisk together the dressing and you have the ultimate comfort meal.

Sweet Chili Roasted Potato Broccoli Salad

tbsp avocado oil

lb yellow gold baby potatoes, cut in half

garlic

snap peas

tsp garlic powder, divided

tsp onion powder, divided

tbsp sweet chili sauce

edamame,

Salt and pepper

Sesame seeds and sliced scallions

tbsp tahini

maple syrup

tsp tamari or soy sauce

tsp sesame oil, optional

lime

cilantro,

Water

Salt

Preheat oven to 425F. Place the potatoes on a baking tray and coat in 1 tablespoon oil and 1/2 teaspoon each garlic powder, onion powder and thyme. Season with a generous pinch of salt and pepper then toss to evenly coat. Spread the potatoes out on the baking tray and place the potatoes cut side down. Add the garlic cloves to the tray then place in the oven for 25 minutes.

Trim the ends of the snap peas and remove the strings that come off with them. Cut the snap peas on a bias then add to a baking tray along with the chopped broccoli pieces. Drizzle the tray with the remaining oil, garlic powder, onion powder, and thyme. Season with a pinch of salt then toss to evenly coat. Spread the vegetables out in a single layer then place in the oven to roast for 12 minutes.

Remove the tray of potatoes from the oven. Set the garlic cloves to the side then drizzle the potatoes with the chili sauce. Toss to evenly coat then place the tray back in the oven for 5 minutes.

When safe to handle, remove the garlic peels and place the cloves on a cutting board. Smash the garlic using the flat side of your knife then transfer the garlic to a small bowl to make the sweet chili tahini sauce. Add the tahini, chili sauce, maple syrup, tamari, sesame oil, lime zest and juice, and cilantro then give the mixture a whisk to fully combine. If the mixture is too thick, whisk in a tablespoon of water at time until you achieve your desired consistency. Adjust salt and sweetness to taste.

Assemble the salad by dividing the roasted potatoes and vegetables between serving bowls. Top each bowl with 1/2 cup edamame then top the bowl with a drizzle of the tahini dressing and garnish with scallions and sesame seeds.

Nutty roasted broccoli and tender black lentils make this vegan broccoli lentil salad stick-to-your-ribs satisfying without feeling too heavy. Paired with fresh kale, roasted bell peppers, parsley, sun-dried tomatoes, and sweet apricots, it can work as a side salad, but definitely eats more like a main meal. The peppery tahini dressing gives it body and makes it extra filling. Perfect for meal prepping, taking along to a summer party, and noshing on all summer long!

Roasted Broccoli Lentil Salad

kale (chopped)

olive oil

baby bell peppers

(dried black lentils)

parsley

sundried tomatoes (julienned)

apricots (julienned)

pepitas

broccoli

onion

tbsp white balsamic vinegar

salt and pepper

tahini

water

roasted peppers

lemon (juiced)

salt

Preheat oven to 400.

Place broccoli, olive oil, salt and pepper on a sheet pan and roast for 20 minutes. Let cool.

On an oven safe pan (you can put with the broccoli if you want) roast the whole baby bell peppers for 20 minutes. Once soft, let cool enough to handle and then seed and stem. Then chop small

Boil the lentils in enough water to cover plus 2 inches until soft, about 20 minutes.

Drain and rinse under cool water.

Make quick pickled red onions. The longer they sit, the more delicious.

Make dressing by combining ingredients in a blender.

Puree until smooth. If it is too thick add 1/4 cup water to make it pourable.

In a bowl, add kale and a few drops olive oil and massage for a minute to soften the leaves.

Then add the other ingredients.

Toss well, then top with apricots and pepitas.

I&#39;m a big fan of broccoli salad. While I love my broccoli blueberry salad and grilled broccoli caesar salad, this roasted broccoli salad is my favorite. I use both roasted and raw broccoli, which gives the salad the best texture. But my real secret trick is the tiny pieces of tart lemon. You get them every few bits, and they brighten up the salad - they&#39;re my favorite part!

Roasted Broccoli Salad Recipe

sea salt

almonds

cranberries (or raisins)

dill

lemon juice (fresh is best!)

honey

Dijon mustard

balsamic vinegar

Preheat

Preheat your oven to broil. Place an oven rack on the second to top shelf.

Roast broccoli

Roughly chop the broccoli, making sure to include the sweet broccoli stems. You should have around 9 cups. Place 2 cups of broccoli in a large bowl and the rest on the baking sheet. Drizzle the broccoli on the baking sheet with olive oil and sprinkle with sea salt. Mix it around so that all of the broccoli is coated with oil. Pop it in your oven and let it roast for 15-20 minutes, or until the florets are dark brown. Remove them from the oven and put them in the bowl with the raw broccoli.

Roast almonds

Put the almonds in a small baking dish and roast them in the oven along with the broccoli until they are fragrant and light brown, about 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle. Add the chopped almonds, cranberries, dill and lemon slices to the bowl with the broccoli.

Make dressing

In a small bowl, whisk the dressing ingredients. Pour it over the broccoli and toss to coat.

Serve

Serve immediately, or let it stand for up to 20 minutes.

This recipe was a hit. Had 10 people over and we all loved it!! The crunchy broccoli with a really tasty dressing and delicious roasted almonds or just amazing. So happy I came upon this recipe. I will definitely be making it again, as will my guests who all asked for the recipe!

Added extra lemon juice and onions baked with broccoli so good. Already made it twice!

This was a great salad and the lemon slices in it really did make the salad special.

Love this recipe..have made it so many times and am making it for Easter dinner. And the lemon slices are definitely the best part!!

Hi! I made this salad tonight for my husband and I. I just knew my husband was going to have a problem with the lemon slices so I almost left them out. He loves lemon it was just the thought of eating the slices...but I listened to you and decided last minute to throw them in... Glad I did. As we were eating my husband says, " Are these tiny lemon slices I am eating?" I responded, "Yes... Do you like it?" And he said he loved them!! It was just the right amount although like you said I found myself wanting more lemon slices! I did not have fresh dill so I omitted it but going to be sure and add it next time I make because I LOVE dill. Thanks for the recipe!

It is so, so tasty! I am a big fan of roasted broccoli but the dressing made me like it even more
Thank you for this recipe I will definitely make it again :)

A really good salad! The door is subtle and adds a unique taste.  I'm definitely going to make this again!

Delicious ... as I didn’t have cranberries at home I added prunes :) thank you very much for the recipe. It goes into my collection ?

I made this salad tonight and it was delicious! I wouldn’t change anything other than next time I will add even more lemon slices. Really tasty, thanks for sharing!!

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