I’m sharing a vibrant and satisfying roasted broccoli salad that combines tender, caramel‑browned broccoli with crunchy vegetables and a creamy, tangy dressing—it works beautifully as a light lunch or a standout side.
Why I’ll Love This Recipe
I adore how the roasting process brings out broccoli’s natural sweetness and crispness, creating those delicious charred edges that contrast just right with the fresh crunch of red onion and cherry tomatoes. The creamy Greek yogurt–lemon dressing gives it a zesty kick, and sunflower seeds—or any nut of choice—add a finishing layer of texture. I love that this salad feels nourishing and light yet still hearty enough to satisfy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Broccoli florets from a large head
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Olive oil, plus extra for the dressing
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Salt and pepper to season
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Thinly sliced red onion
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Cherry tomatoes, halved
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Sunflower seeds (or nuts of choice) for crunch
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Greek yogurt (as the creamy base)
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Lemon juice for brightness
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Dijon mustard for depth
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Optional: honey for sweetness
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Fresh parsley for garnish
Directions
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I cut the broccoli into florets, toss them with olive oil, salt, and pepper, then spread them evenly on a baking sheet.
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I roast until the broccoli is tender and beautifully caramelized, watching those edges for rich, golden brown flavor.
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Meanwhile, I whisk together Greek yogurt, lemon juice, a dash of olive oil, Dijon mustard, and honey (if I want a touch of sweetness), creating a creamy, tangy dressing.
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Once the broccoli cools slightly, I transfer it to a large bowl and add in sliced red onion, halved cherry tomatoes, and sunflower seeds (or my preferred nuts).
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I toss everything with the dressing until each piece is lightly coated, then garnish with fresh parsley before serving. The flavors meld together so well—warm, zesty, and crunchy.
Servings and timing
While the original recipe didn’t list exact timing or servings, similar roasted broccoli salads typically serve about 4 people. From comparable sources, I estimate:
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Prep time: ~10 minutes
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Cook time: ~20–25 minutes
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Total time: ~30–35 minutes
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The salad is delicious served at room temperature. If I want to preserve the crunch of the seeds or nuts, I add them just before serving
FAQs
1. Can I use a dressing other than Greek yogurt?
Yes—I sometimes swap in a tahini‑lemon dressing or even a vinaigrette for a lighter or dairy‑free alternative.
2. What other vegetables work well in this salad?
I’ve added roasted cauliflower, bell peppers, or even shredded carrots for more color and variety—any crisp vegetable works nicely.
3. Can I make the salad ahead of time for meal prep?
Definitely—I roast the broccoli and prep the dressing in advance. I usually toss fresh vegetables and seeds right before serving to maintain their texture.
4. Can I use raw broccoli instead?
Yes—you could—but I love the depth roasting brings. If I go raw, I just make sure to chop it into small, bite‑sized pieces and let the flavors mingle longer.
5. How do I keep my broccoli from getting soggy?
I avoid over‑roasting—caramelized edges are key. Also, I let it cool slightly on the baking sheet before adding dressing so it doesn’t steam and soften too much.
6. What nuts can I use besides sunflower seeds?
I’ve used toasted almonds, walnuts, pumpkin seeds, or even chopped pecans—all work for that satisfying crunch.
7. Is this salad good served warm?
Yes—I sometimes serve it while the broccoli is still slightly warm. The contrast with cool tomatoes, onion, and dressing is delightful.
8. Can I make this salad vegan?
Absolutely—I swap Greek yogurt for a dairy‑free yogurt alternative and use maple syrup in place of honey.
9. Can I adjust the tanginess of the dressing?
Sure—I taste and adjust—more lemon juice for brightness or extra honey if I want it a bit sweeter.
10. Is this salad kid‑friendly?
Definitely—I keep the dressing simple and mild when serving kids; they often love the roasted broccoli’s sweet notes and the creamy texture.
Conclusion
I’m thrilled with how this Roasted Broccoli Salad combines bright, roasted flavor with a creamy, tangy dressing and satisfying crunch. It’s easy, adaptable, and feels both nutritious and indulgent. Perfect for lunches, potlucks, or as a standout side dish—this salad is a new staple in my kitchen. Let me know how yours turns out—I’m eager to hear!
Print
Roasted Broccoli Salad
- Total Time: ~30–35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant, flavorful roasted broccoli salad featuring caramelized-tender florets, crisp red onion and cherry tomatoes, creamy tangy yogurt-based dressing, and a satisfying crunch from sunflower seeds—perfect as a healthy, make-ahead side or a light lunch.
Ingredients
1 large head broccoli, cut into florets
1 tablespoon olive oil
Salt and pepper, to taste
1/4 red onion, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup sunflower seeds (or your preferred nut)
Dressing:
1/2 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon olive oil (for the dressing)
1 tablespoon honey (optional, for a touch of sweetness)
Fresh parsley, for garnish (optional)
Instructions
Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper or a silicone baking mat.
Toss broccoli florets with 1 tbsp olive oil, salt, and pepper. Arrange in a single layer on the prepared sheet. Roast for 20–25 minutes until tender and slightly crisp around the edges, flipping halfway through.
While broccoli roasts, whisk together dressing ingredients: Greek yogurt, lemon juice, Dijon mustard, olive oil, honey (if using), and season with salt and pepper.
Once the broccoli is roasted, let it cool slightly. In a large bowl, combine roasted broccoli, red onion, and cherry tomatoes.
Drizzle dressing over salad and toss gently to combine.
Top with sunflower seeds (or substitute nuts) and garnish with fresh parsley if desired. Serve immediately, or refrigerate up to 2 hours to meld flavors.
Notes
For extra flavor, try roasting with garlic or a squeeze of lemon before combining.
Great to prep ahead—roast broccoli and prep dressing in advance; assemble just before serving to maintain texture.
Add protein like grilled chicken or chickpeas to turn it into a filling main dish.
Swap Greek yogurt for dairy-free alternatives or use varied nuts/seeds to adjust flavor and dietary preferences.
- Prep Time: ~10 minutes (estimated)
- Cook Time: 20–25 minutes (roasting)
- Category: Appetizer
- Cuisine: American
