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Photo Credit: Elizabeth Newman

Roasted Broccoli and Brussels Salad

Roasted broccoli and brussels sprouts combine to make a hearty and filling warm salad just in time for the cold weather. This sweet, salty, and earthy salad makes a great lunch or can be served as a side to any meal. 

Even better - it gets more flavorful after sitting in the fridge overnight, so this is fantastic to prep ahead of time.

Roasted Broccoli and Brussels Salad

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Roasted Broccoli and Brussels Salad

Rated 5.0 stars by 1 users

Category

Sides

Prep Time

15 minutes

Cook Time

20 minutes

Author:

Giadzy

Image of Roasted Broccoli and Brussels Salad

Ingredients

    For The Vegetables:

  • 2 small heads broccoli, cut into 1-inch florets
  • 1 pound brussels sprouts, trimmed and thinly sliced
  • 1/4 cup olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon lemon zest, from 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon Calabrian chili paste
  • For The Salad:

  • 1/2 teaspoon kosher salt
  • 2/3 cup smoked almonds, coarsely chopped
  • 2/3 cup diced or chopped parmesan cheese, cut in 1/3 inch pieces
  • 5 medjool dates, sliced into rounds

Instructions

  1. Preheat the oven to 450 degrees F.

  2. Place the broccoli florets and brussels sprouts on a rimmed baking sheet, spreading them out to be an even layer. Add the quarter cup of olive oil and sprinkle with one teaspoon salt. Toss well to coat. Roast the vegetables, rotating and stirring halfway through, until deeply browned, about 20 to 25 minutes.

  3. Meanwhile, in a medium bowl, whisk together the lemon zest, lemon juice, olive oil, Calabrian chili paste and salt. Add the roasted vegetables and toss well to coat them in the dressing. Add the almonds, parmesan cheese and dates and toss again to combine. Serve warm or at room temperature.

3 reviews & comments

  • Author's avatar image
    Liz

    I made this salad this evening for my husband and I it was so good. Having a warm salad hit the spot especially since the weather has been cold. It’s definitely a keeper I will make this again ❤️

  • Author's avatar image
    Giadzy Kitchen

    Hi Jen! The oil is used to roast the broccoli florets and to prepare the dressing (both 1/4 cup each). Hope this helps!

  • Author's avatar image
    Jen

    Hi there! Could you please clarify how much olive oil and salt are required for veggies and how much for the dressing? The ingredients say divided but the instructions call for the full amount?
    Thanks!

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