Roasted Broccoli Salad Recipe

Are you looking for a bowl of salad loaded with flavor, texture, and nutrients that goes perfectly for the upcoming fall-winter season? If you are, our roasted broccoli salad is a must-try.

The broccoli, sweet potatoes, and red onions are roasted to perfection—charred on the outside, tender-crisp on the inside. They're then scattered with toasted sliced almonds and drizzled with our yogurt mayo dressing, striking a good balance of flavor.

Earthy, sweet, creamy, and tangy, this salad may be simple but remarkable!

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Is This Roasted Broccoli Salad Healthy?

Our roasted broccoli salad is a low-calorie and low-carb side option.

As the recipe’s name speaks for itself, the star of today’s dish is fresh broccoli—a member of the superfood group. This cruciferous vegetable offers a myriad of nutrients such as dietary fiber, vitamins (A, C, and K), and minerals.

For this salad mix, we also include sweet potato, a nutrient-dense food that has been underrated. They provide a significant source of complex carbohydrates that helps you feel fuller longer.

Overall, one serving of roasted broccoli salad yields 256 calories with 2.4 g of saturated fat and around 209 mg of sodium.

Main Ingredients

With only ten ingredients, including vegetables, condiments, spices, and herbs, grocery shopping will be as easy as ABC.

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Let’s take a look at some main components.

• Broccoli: We love buying vegetables from the farmer’s market as they usually come at a bargain price. When picking your broccoli, look for those with tightly closed buds, firm stalks, and crisp leaves, and avoid ones with discoloration.
• Sweet potatoes: Roasting reveals the charm of sweet potatoes: an intense sweetness with caramelized undertones. Garnet and Jewel sweet potatoes are our go-to options for roasting; however, if you prefer a starchier texture, we suggest choosing Japanese sweet potatoes.
• Red onion: When roasted at high temperatures, red onion becomes soft, browned, and flavorsome. Besides, its natural sweetness helps tone down the bitterness of broccoli, making the salad more palatable.
• Garlic powder: This powder provides a quick and easy alternative to mincing garlic and still gives your vegetables that aromatic garlicky flavor.
• Dressing: We combine Japanese mayonnaise, plain Greek yogurt, traditional Dijon mustard, and chopped parsley to create a rich, tangy, and aromatic dressing.

With the magic of the oven at your disposal, this Roasted Broccoli Salad isn’t the only quick, easy, and flavorful vegetable dish you can make. Take a peek at our Roasted Beets, Roasted Vegetables, Roasted Cauliflower, and Roasted Baby Broccoli, and discover more fun ways to eat veggies.

Should I Blanch My Broccoli Before Roasting It?

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Balancing is not compulsory but advisable, and here is why:

• It retains the bright green color, crispy texture, and natural flavor of broccoli.
• It softens the center of the broccoli, making it easier to digest.
• It shortens the cooking time.

Roasted Broccoli Salad Recipe

5 from 1 vote

The broccoli, sweet potatoes, and red onions are baked to perfection—charred on the outside, tender-crisp on the inside. They're then scattered with toasted sliced almonds and drizzled with our yogurt mayo dressing, striking a good balance of flavor.

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• cook TIME 23 mins
• prep TIME 7 mins
• total TIME 30 mins

• COURSE Side Dish
• CUISINE Global
• SERVINGS
  4

  servings
• CALORIES 256 kcal

INGREDIENTS

1x2x3x

• 18 oz broccoli (cut into florets)
• 6 oz sweet potato (cut into small cubes)
• 2 oz red onion (cut into small chunks)
• 1 oz sliced almond
• 1 1/2 tbsp olive oil
• 3 tbsp Japanese mayonnaise
• 2 tsp traditional Dijon mustard
• 1 tbsp plain Greek yogurt
• 1/2 tsp garlic powder
• 2 tbsp parsley (chopped)

INSTRUCTIONS

Image instructions

Prep:

1

Place the broccoli stem-side up on a chopping board. With a paring knife, slice the large florets away from the large stem, one at a time. Cut those florets into smaller chunks, rinse them under running water, and pat them dry.

2

With a vegetable peeler, peel away and discard the skin of the sweet potato. Cut the peeled sweet potato crosswise into 1-inch thick slices, then quarter those slices to have small sweet potato cubes.

3

Slice away the stem end and the root end, then peel away the skin of the red onion. Halve the peeled red onion lengthwise, then quarter each half into small chunks.

4

Finely chop the fresh parsley.

Cook:

1

Season the vegetables: Line a large baking tray with parchment paper. Add 18 oz broccoli, 6 oz sweet potato, and 2 oz red onion onto the baking tray. Drizzle 1 1/2 tbsp olive oil and sprinkle 1/2 tsp garlic powder evenly onto the vegetable. Mix well.

2

Bake the vegetables: Preheat the oven to 400°F. Arrange the baking tray in the middle rack of the oven and bake the vegetables for 20 minutes. Remove them from the oven, add them to a large bowl, then set aside to cool.

3

Make the dressing: In a small mixing bowl, add 1 tbsp plain Greek yogurt, 2 tsp traditional Dijon mustard, 3 tbsp Japanese mayonnaise, and 2 tbsp chopped parsley. Whisk well.

4

Garnish and serve: Transfer your desired portion onto a platter. then garnish with 1 oz sliced almond. Drizzle the dressing all over the salad. Toss well and enjoy!

NUTRITION

Nutrition Facts

Roasted Broccoli Salad Recipe

Amount Per Serving (1 serving)

Calories 256

% Daily Value*

Fat 17.3g

27%

Saturated Fat 2.4g

15%

Polyunsaturated Fat 1.6g

Monounsaturated Fat 6g

Cholesterol 0.8mg

0%

Sodium 209mg

9%

Potassium 641.5mg

18%

Carbohydrate 20.5g

7%

Fiber 5.8g

24%

Sugar 5.1g

6%

Protein 6.2g

12%

Vitamin A 6988.2IU

140%

Vitamin C 118.4mg

144%

Calcium 98mg

10%

Iron 1.6mg

9%

* Percent Daily Values are based on a 2000 calorie diet.

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