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Roasted Broccoli Salad

A flavorful and crunchy salad featuring crispy roasted broccoli, tangy cherry tomatoes, and zesty lemon-garlic dressing topped with Parmesan cheese.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 large head broccoli, cut into florets
  • 3 tablespoons olive oil
  • to taste Salt and pepper
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the broccoli florets with olive oil, salt, and pepper until evenly coated.
  3. Spread the broccoli in a single layer on a baking sheet lined with parchment paper.
  4. Roast for about 20 minutes, turning halfway through, until the edges are crispy and the florets are tender.
  5. In a small bowl, mix together the lemon juice, minced garlic, and a pinch of salt.
  6. Once the broccoli is done, let it cool for a few minutes then combine it with the halved cherry tomatoes in a large serving bowl.
  7. Drizzle the lemon-garlic dressing over the top and toss everything gently.
  8. Sprinkle the grated Parmesan cheese over the salad, giving it a final toss.
  9. Transfer the salad to a serving platter and enjoy while it's still warm.

Notes

For dairy-free options, substitute Parmesan with crumbled feta or nutritional yeast. Store leftovers in an airtight container in the refrigerator for about 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.