Roasted Broccoli and Brussels Salad
Category
Sides
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
- 2 small heads broccoli, cut into 1-inch florets
- 1 pound brussels sprouts, trimmed and thinly sliced
-
1/4 cup olive oil
1 teaspoon kosher salt
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons freshly squeezed lemon juice
¼ cup olive oil
-
1/2 teaspoon Calabrian chili paste
- 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
For The Vegetables:
For The Salad:
Instructions
Preheat the oven to 450 degrees F.
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.
- 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.
17 comments
I did it today!!! And was a hit at sunday Lunch!!! I used fewer dates Because of my taste!!! Thanks
Hi there! This salad is delicious. Can you update the calorie information per serving. I can’t imagine it’s the 1371 calories listed…? Is that correct? Thank you!
Oops, you’re right Noelle, that did seem high! We had our culinary expert check it, and it’s now fixed. The calories are 548 for the whole recipe, which serves 4. Enjoy! 🥗✨
It was very good, but where on earth did you find the nutrition information on this salad. Also it is not clear that you need to use 1/4 c olive oil 2 times—to roast the veggies and to make the dressing. Unless I am missing something?
Hi! Thanks for letting us know! We are updating the instructions to make that clearer. Thank you!
I just made this salad tonight. I thought it was very good. I did not use the chili paste but added a little bit of cayenne for some heat. While I do adore dates, I would cut down to maybe 3. I think feta cheese would work as well.
So delicious!! The salty and sweet with vegetables is wonderful! The almonds add a great crunch. Will definitely make it again!!
Anxious to try this because I’m having a hard time with digestion of raw vegetables in salads anymore.
Can you fix the nutrition info? Particularly the fiber. Also the way the ingredients are listed is very confusing
This is a delicious recipe that I will make again and again! Bringing it to our family Thanksgiving Feast and I know it will be a hit!
@Lisa the calories have been fixed :)
Just a question – how can this have 1371 calories per serving? That can’t be right.
Ciao Lisa! You’re right, that did seem high! We had our culinary expert check it, and it’s now fixed. The calories are 548 for the whole recipe, which serves 4. Enjoy! 🥗✨
This is a very good salad, though it was a little to much oil for me I did cut the oil back used the 1/4 cup oil for the dressing (easy to control the dressing) and I just drizzled oil on the vegetables sprinkled with the kosher salt then roasted in oven. Will make this again definitely a keeper recipe♡! Thank you
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 ❤️
Hi Jen! The oil is used to roast the broccoli florets and to prepare the dressing (both 1/4 cup each). Hope this helps!
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!