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Warm Roasted Broccoli Salad with Lemon-Tahini Dressing

Close-up of a white bowl filled with roasted broccoli salad, drizzled with a creamy dressing and topped with chopped almonds.
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This recipe shows you how to make a flavorful, warm roasted broccoli salad using crisp, charred broccoli tossed in a bright lemon-tahini dressing with toasted almonds and salty feta cheese.

Ingredients

Scale
  • 1 large head broccoli, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup slivered or sliced almonds
  • 1/4 cup crumbled feta cheese
  • For the Dressing:
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons warm water (or more, to thin)
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon honey or maple syrup
  • Pinch of salt

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the broccoli florets with 2 tablespoons of olive oil, kosher salt, and pepper until evenly coated.
  3. Spread the seasoned broccoli in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure the broccoli roasts instead of steams.
  4. Roast for 15 to 20 minutes, tossing halfway through, until the edges are tender and slightly charred. Remove from the oven.
  5. While the broccoli roasts, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, warm water, minced garlic, 1 tablespoon of olive oil, honey or maple syrup, and a pinch of salt until smooth. Add more water, one teaspoon at a time, until the dressing reaches a pourable consistency.
  6. While the broccoli cools slightly (about 5 minutes), toast the almonds. Place the almonds in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until fragrant and lightly browned. Remove immediately from the heat.
  7. Place the warm roasted broccoli in a serving bowl. Drizzle generously with the lemon-tahini dressing.
  8. Toss gently to coat. Top the salad with the toasted almonds and crumbled feta cheese. Serve warm.

Notes

  • For a make ahead roasted broccoli salad, roast the broccoli and store the dressing separately. Combine just before serving.
  • If you prefer a vegan roasted broccoli salad, omit the feta cheese or substitute with a vegan feta alternative.
  • To make this a heartier meal, add 1 cup of cooked quinoa or farro to the salad before dressing.
  • If you like a smoky flavor, add 1/4 teaspoon of smoked paprika to the broccoli before roasting.

Nutrition

Find it online: https://cookingbycarla.com/roasted-broccoli-salad-recipe/