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Photo Credit: Elizabeth Newman

Roasted Broccoli and Brussels Salad

15 MINPrep Time
20 MINCook Time
2 to 4Servings
(5)
by Giadzy
Photo Credit: Elizabeth Newman
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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

star

Roasted Broccoli and Brussels Salad

Rated 5.0 stars by 1 users

Category

Sides

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

548

Author:

Giadzy

Image of Roasted Broccoli and Brussels Salad

Ingredients

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.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
548
Amount/Serving % Daily Value
Carbs
109 grams
Protein
50 grams
Fat
93 grams
Saturated Fat
17 grams
Cholestrol
34 milligrams
Sodium
2120 milligrams
Fiber
31 grams
Sugar
55 grams

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16 reviews & comments

  • Author's avatar image
    Noelle - May 23
    ★★★★★
    ★★★★★

    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!

    The Giadzy Kitchen - May 24

    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! 🥗✨

  • Author's avatar image
    Elke - Feb 20
    ★★★★★
    ★★★★★

    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?

    Giadzy - Feb 20

    Hi! Thanks for letting us know! We are updating the instructions to make that clearer. Thank you!

  • Author's avatar image
    Shelly - Jan 08
    ★★★★★
    ★★★★★

    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.

  • Author's avatar image
    Janice - Jan 08
    ★★★★★
    ★★★★★

    So delicious!! The salty and sweet with vegetables is wonderful! The almonds add a great crunch. Will definitely make it again!!

  • Author's avatar image
    Carol - Jan 08
    ★★★★★
    ★★★★★

    Anxious to try this because I’m having a hard time with digestion of raw vegetables in salads anymore.

  • Author's avatar image
    Joe - Jan 31
    ★★★★★
    ★★★★★

    Can you fix the nutrition info? Particularly the fiber. Also the way the ingredients are listed is very confusing

  • Author's avatar image
    Ann - Nov 22
    ★★★★★
    ★★★★★

    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!

  • Author's avatar image
    The Giadzy Kitchen - Oct 18
    ★★★★★
    ★★★★★

    @Lisa the calories have been fixed :)

  • Author's avatar image
    Lisa - Oct 18
    ★★★★★
    ★★★★★

    Just a question – how can this have 1371 calories per serving? That can’t be right.

    The Giadzy Kitchen - May 24

    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! 🥗✨

  • Author's avatar image
    Rachelle - Mar 24
    ★★★★★
    ★★★★★

    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

  • Author's avatar image
    Liz - Jan 27
    ★★★★★
    ★★★★★

    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 - Jan 19
    ★★★★★
    ★★★★★

    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 - Jan 19
    ★★★★★
    ★★★★★

    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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