A delicious and easy broccoli salad recipe with roasted broccoli you’ll be craving every day! Dress up the bowl with whole wheat couscous, tahini sauce and crunchy toasted nuts for a simple, healthy meal.
We really do love broccoli in all forms, but roasted broccoli wins best in show around here.
Forget about munching on raw broccoli spears.
Or even the usual ways of actually cooking broccoli, including boiling, steaming or pan-frying.
No offense, but if you want to make broccoli taste simply delicious in a salad, just try roasting it.
Roasting broccoli — and cauliflower too — is the best way to bring out the best of broccoli’s sweet and nutty nature.
The best part of perfectly roasted broccoli is getting a mix of charred edges and tender broccoli buds all in one bite.
This recipe puts the broccoli florets (and parts of the stalk, too) at the center of a healthy salad bowl.
Seriously though, if you’re not already on the roasted broccoli train, please try this method and get back to me with your thoughts.
Ingredients in roasted broccoli Salad
After roasting on a basic sheet pan with olive oil and salt, toss the bite-size broccoli with slivered garlic, fresh red chili and nutty whole wheat pearl couscous.
The whole thing is sauced with my favorite lemon tahini Caesar dressing, a creamy sauce you’ll want to drizzle on everything.
Because I love the texture, I added some chopped hazelnuts to punctuate the toasty flavors of the salad and add some crunch.
To make this salad a one-bowl and done meal, I added cooked whole wheat pearl couscous, which is a type of small pasta also known as Israeli couscous.
The whole wheat couscous is especially good with this salad, because it has a nutty flavor and al dente texture that goes beautifully with everything else going on.
Winter broccoli is the best!
Roasted broccoli salad is a perfect cold weather/winter salad, especially if you’re interested in eating seasonally.
Did you know the colder months are best growing seasons for broccoli?
Yep, it’s true.
Like its siblings cauliflower, Brussels sprouts and kale — all members of the cabbage family — broccoli becomes even sweeter in the winter after a frost.
These vegetables magically produce sugars in reaction to cool temperatures.
That must be the reason these vegetables taste sooo good roasted — those natural plant sugars concentrate and become absolutely delicious.
How to prepare broccoli for roasting
- Slice the head off the lower stem, keeping about 4 inches of light green stalk and the florets (compost the tougher bottom stem).
- Trim off the florets and cut into bite-sized pieces, about 2-inches around.
- Peel the stalk if it seems tough. Slice it into coins or chunks about 1/4-inch thick and toss with florets on your roasting pan.
- Add olive oil and salt and toss the broccoli pieces around the pan with your hands, making sure they get coated evenly.
What to serve with roasted broccoli salad
- This recipe makes a complete meal. You can serve it as meatless main dish, or a side dish.
- Serve it as a base for cooked protein like simple cooked meat, poultry or fish.
- Or throw in some chickpeas or lentils to keep it completely vegetarian.
- It’s also a perfect option to pack for lunch or a meal away from home.
This salad is topped with my favorite all-purpose lemon tahini dressing. It’s a tangy and punchy in flavor and blends into a nice creamy sauce.
Dressing for Broccoli Salad
Trust me – you might want to double this dressing recipe – it’s so good! Use it to make a Tahini Caesar Salad, or use it as a healthy dip for vegetables. It keeps well for at least a week in the fridge.
Roasted Broccoli Salad with Couscous and Lemon Tahini
For the salad
- 1 large bunch broccoli, about 2 pounds, trimmed into bite-size florets (about 8 cups florets and tender stalk)
- 1/4 cup (60 ml) extra-virgin olive oil
- Kosher salt
- 1 fresh red chili pepper, such as Fresno or cayenne, thinly sliced
- 1 clove garlic, grated or finely chopped
- 1/2 cup (85.5 g) pearl couscous
- 1 cup Italian parsley leaves, loosely packed
- 1/4 cup (30 g) toasted chopped hazelnuts
Lemon Tahini Dressing
- 1/4 cup (60 g) tahini
- 1/4 cup fresh lemon juice
- 1 garlic clove
- 3 tablespoons extra virgin olive oil
- 1 tablespoon plain yogurt
- 2 tablespoons grated Pecorino Romano or Parmesan cheese
- 1/4 cup cold water
- 1/2 teaspoon fine sea salt
- Heat oven to 425 degrees.
- Toss the broccoli on a rimmed baking sheet with the olive oil and 1 teaspoon salt. Roast for 20-25 minutes, until the broccoli is tender and beginning to char in places (yum!).
- Remove the broccoli from the oven and stir in the chili and garlic.
- While the broccoli is in the oven, bring a saucepan of salted water to a boil. Cook the couscous until al dente, about 12 minutes. Drain and transfer to a serving bowl.
- Add the broccoli to the bowl along with the parsley and couscous. Drizzle with 1/4 cup of the tahini dressing and stir to blend. Sprinkle with the hazelnuts and serve additional dressing on the side.
To make the dressing:
- Combine the ingredients in a mini food processor (or a medium bowl with a fork or whisk). Blend until smooth. Add more water, salt and/or lemon juice to taste.