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Liz’s Roasted Broccoli Salad

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A vibrant, crunchy, and flavor-packed salad featuring roasted broccoli, juicy tomatoes, toasted almonds, and a creamy lemon-tahini dressing. Perfect for any season, this plant-based dish is satisfying, easy to make, and full of nourishing goodness.

Ingredients

  • Broccoli Florets: 4 cups, cut into bite-sized pieces
  • Olive Oil: 2 tablespoons
  • Salt: 1 teaspoon
  • Black Pepper: ½ teaspoon
  • Cherry Tomatoes: 1 cup, halved
  • Red Onion: ¼ cup, thinly sliced
  • Toasted Almonds: ⅓ cup, roughly chopped
  • Fresh Parsley: ¼ cup, finely chopped
  • Lemon Juice: 2 tablespoons, freshly squeezed
  • Tahini: 2 tablespoons
  • Maple Syrup: 1 tablespoon
  • Garlic: 1 small clove, minced
  • Water: 2–3 tablespoons, to thin the dressing

Instructions

  1. Preheat Your Equipment: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Combine Ingredients: In a bowl, toss broccoli with olive oil, salt, and pepper.
  3. Prepare Your Cooking Vessel: Spread broccoli on the baking sheet in a single layer.
  4. Assemble the Dish: Roast for 20–25 minutes, flipping halfway. While roasting, whisk lemon juice, tahini, maple syrup, garlic, and water in a bowl.
  5. Cook to Perfection: Let broccoli cool slightly. In a large bowl, combine roasted broccoli, cherry tomatoes, red onion, almonds, and parsley.
  6. Finishing Touches: Drizzle the dressing and toss gently to coat.
  7. Serve and Enjoy: Let sit 10 minutes before serving. Enjoy warm or chilled.

Notes

  • Letting the salad rest enhances flavor melding.
  • Swap almonds for seeds to make it nut-free.
  • Use fresh lemon juice for best results.
  • Add cooked lentils or chickpeas for more protein.

Nutrition

Find it online: https://tastyze.com/lizs-roasted-broccoli-salad/