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
