Miso Roasted Broccoli Salad
Discover a delightful combination of flavors in this roasted broccoli salad with miso sauce. Vegan, easily gluten-free, and ready in just 30 minutes.
Servings: 4 servings
Ingredients
For the Salad
- 8 cups broccoli florets
- 1 tbsp olive oil
- salt and pepper
- 6 green onions thinly sliced
- 1/4 cup slivered almonds
- 2 tbsp sesame seeds
For the Miso Sauce
- 2 tbsp white miso paste
- 1 tbsp soy sauce or gluten-free tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 cloves garlic crushed or grated
- 1 tbsp water
Instructions
- Preheat oven to 400F.
- Chop broccoli into florets and add to two baking sheets in single layers, avoiding overcrowding the pan.
- Divide the olive oil between each pan and season with salt and pepper. Use your hands to mix to ensure all the pieces are coated in oil.
- Roast broccoli for 20 minutes until slightly tender and browned.
- Meanwhile, add the dressing ingredients to a dish and whisk until smooth.
- Add the green onions, almonds, sesame seeds, roasted broccoli and dressing to a large bowl and toss to mix.
Notes
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- Avoid chopping the broccoli pieces to small, or if using small pieces, reduce roasting time to 10 minutes. The broccoli should be roasted until just tender, or al dente, not overcooked and soggy.
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- Avoid overcrowding the pan when roasting the broccoli. Overcrowding the pans will cause the broccoli to steam rather than roast so the broccoli will be soggy instead of crispy.
- Leftover salad can be stored in an airtight container in the fridge for 3-4 days. Enjoy chilled or reheat in the microwave.
- Serves 4 as a smaller side salad or 2 as a large salad.
Nutrition
Serving: 1g | Calories: 195kcal | Carbohydrates: 22g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 632mg | Potassium: 721mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1261IU | Vitamin C: 165mg | Calcium: 166mg | Iron: 3mg