Roasted Broccoli Salad with Peanut Ginger Dressing
Servings 6 People
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.
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
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.
Notes
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.