This salad can be eaten warm or cold and makes for a killer work lunch salad you can enjoy all week long. Roasted broccoli florets soak up that yummy peanut ginger dressing for bursts of flavor in every bite. Fresh herbs, raw broccoli stems (see note), carrot, and peanuts add lots of crunch and fresh flavor (watch the video on how to prep broccoli stems!). To up the protein add some chickpeas, lentils, a fried egg, or chopped/shredded chicken.
Ingredient Highlight
Broccoli! This mighty cruciferous veggie is packed full of nutrients like vitamin K, vitamin C, folate, fiber, iron and calcium. It’s also loaded with antioxidant compounds like sulforaphane, kaempferol, and quercetin. Plus, it’s large tree-like flowery heads absorb sauces extremely well, making it one of my favorite veggies for things like stir-fry’s and anything with a sauce or dressing!
Servings 6 People
Prep Time 15 minutes 
Cook Time 15 minutes Ingredients
- 2 lbs broccoli, cut into florets (about 2 large heads)(7-8 cups)*
- 2 tbsp olive oil
- 1 tsp kosher salt
- 4 tbsp rice vinegar
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp grated ginger
- 2 cups grated carrot
- ½ cup chopped green scallions or cilantro
- ½ cup chopped toasted peanuts, almonds, or cashews
- *Save your broccoli stems! Peel or trim off the outer fibrous layer and chop them up to add to the salad. Check out the video showing you how linked below. If you don't have the stems, add in 1 cup or so of chopped celery or anything raw and crunchy.
- Note: to up the protein, add 1 can of drained chickpeas or cooked lentils. It also pairs really well with grilled or baked chicken or along with this week's tempeh and rice.
Instructions
- Preheat your oven to 450F or 425F convection. Line two baking sheets with parchment paper.
- In a large bowl, add the broccoli, oil, and salt and toss to coat. Divide between the two baking sheets, spread out into an even layer, and bake for 10-15 minutes, or until charred in spots.
- In that same large bowl, whisk together the vinegar, peanut butter, soy sauce, and ginger until smooth. If the dressing looks too thick (it should be pretty thin), then whisk in a tablespoon or so of water. Add in the roasted broccoli, broccoli stems (if using, see note), carrot, and herbs and toss to coat. Serve topped with nuts.
Items you can prep ahead (optional)
- Prep 2 large heads broccoli
- Roast broccoli
- Toast ½ cup nuts
- Grate 2 cups carat
- Prep ½ cup scallions or cilantro
- Make dressing and salad
Substitutions:
- To make it more of a hearty meal salad, mix in a can of chickpeas, 2 cups cooked lentils, 2 cups chopped or shredded chicken, or top with a fried egg or two.
- To make nut-free, use sunflower butter or tahini and top with toasted seeds.
- Broccoli is my favorite in this salad, but any roasted veggie will work (cauliflower, bell pepper, green beans, etc…)
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Enjoy leftovers straight out of the fridge or warm it up a bit in the microwave.
- Be sure to mix the salad before serving, since the dressing tends to sink to the bottom.
- Top leftovers with fresh herbs and a squeeze of lime.
- Top leftovers with a couple of fried eggs for breakfast, lunch, or dinner.
