Heat roasted broccoli salad with creamy miso salad dressing that’s simple to organize in lower than half-hour and filled with flavour.
Desk of Contents
Why You’ll Love this Recipe
- Vegan and simply gluten-free.
- Prepared in half-hour.
- Great aspect dish.
- Daring umami flavour.
- Scrumptious technique to take pleasure in broccoli!
Substances
- Broccoli: You’ll want broccoli, after all! The quantity doesn’t need to be exact – roughly 8 cups of chopped broccoli or 4 medium-sized crowns.
- Almonds: I used blanched almonds slivers however you may use chopped almonds if wanted.
- Miso Paste: White miso paste is usually recommended.
- Rice Vinegar: Seasoned rice vinegar is usually recommended.
- Maple Syrup: You’ll be able to substitute agave syrup.
- Soy Sauce: Use your favorite soy sauce or substitute coconut aminos or tamari for a gluten-free recipe.
For the total ingredient checklist with portions, please see the recipe card on the finish of the publish.
Step-by-Step Directions
Step 1: Add broccoli florets to 2 pans so that they’re not overcrowded. Divide the olive oil between every and season with salt and pepper. Use your fingers to therapeutic massage so all of the items are coated in oil. Roast for 20 minutes till tender and beginning to brown and crisp.
Step 2: Add the inexperienced onions, almonds and sesame seeds to a big mixing bowl or serving bowl.
Step 3: Combine the dressing elements in a bowl till easy with no clumps of miso remaining.
Step 4: Add the broccoli and dressing to the bowl with the almonds. Toss to combine and coat all of the broccoli within the miso sauce.
Recipe FAQs
It may be both! It’s finest served warmed proper after the broccoli comes out of the oven however may be chilled for a chilly salad. It’s tasty each methods. Leftovers could also be served chilly or reheated.
To make this salad gluten-free, substitute tamari or coconut aminos for the soy sauce
Sure. You possibly can do half cauliflower, half broccoli or add zucchini or candy potato.
Leftover broccoli salad may be saved within the fridge for 3-4 days in an hermetic container.
Take pleasure in chilled or reheat within the microwave.
Chef’s Ideas
- Keep away from chopping the broccoli items to small, or if utilizing small items, cut back roasting time to 10 minutes. The broccoli ought to be roasted till simply tender, or al dente, not overcooked and soggy.
- Keep away from overcrowding the pan when roasting the broccoli. Overcrowding the pans will trigger the broccoli to steam somewhat than roast so the broccoli shall be soggy as a substitute of crispy.
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Miso Roasted Broccoli Salad
Servings: 4 servings
Energy: 195kcal
For the Salad
- 8 cups broccoli florets
- 1 tbsp olive oil
- salt and pepper
- 6 inexperienced 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
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 cloves garlic crushed or grated
- 1 tbsp water
Preheat oven to 400F.
Chop broccoli into florets and add to 2 baking sheets in single layers, avoiding overcrowding the pan.
Divide the olive oil between every pan and season with salt and pepper. Use your fingers to combine to make sure all of the items are coated in oil.
Roast broccoli for 20 minutes till barely tender and browned.
In the meantime, add the dressing elements to a dish and whisk till easy.
Add the inexperienced onions, almonds, sesame seeds, roasted broccoli and dressing to a big bowl and toss to combine.
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- Keep away from chopping the broccoli items to small, or if utilizing small items, cut back roasting time to 10 minutes. The broccoli ought to be roasted till simply tender, or al dente, not overcooked and soggy.
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- Keep away from overcrowding the pan when roasting the broccoli. Overcrowding the pans will trigger the broccoli to steam somewhat than roast so the broccoli shall be soggy as a substitute of crispy.
- Leftover salad may be saved in an hermetic container within the fridge for 3-4 days. Take pleasure in chilled or reheat within the microwave.
- Serves 4 as a smaller aspect salad or 2 as a big salad.
Serving: 1g | Energy: 195kcal | Carbohydrates: 22g | Protein: 9g | Fats: 10g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 6g | Sodium: 632mg | Potassium: 721mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1261IU | Vitamin C: 165mg | Calcium: 166mg | Iron: 3mg
