The Endless Meal

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Roasted Broccoli Salad with Lemons and Almonds

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Roasted Broccoli, Lemon and Almond Slaw

If you haven't had a roasted broccoli salad before can you please promise me you'll make this one tonight? 

Thanks, guys. I promise you that you won't regret it.

This thing on the plate here is what happens when broccoli salad, broccoli slaw and crispy roasted broccoli all come together for a sexy menage et trois. I've thrown some crispy almonds, sweet cranberries and tart little lemons slices in the mix just for some extra delicious fun times.

With each bite you take you'll get a little bit of crunchiness, crispiness, sweetness and tanginess. What more could you possibly as for? 🙂

Roasted Broccoli Salad with Lemons and Almonds

I need to talk to you about the little lemon slices that are in here. They're so tiny that you might not think they would be of much use, but they're my favourite part. Every time one finds its way onto your fork your mouth will explode with the most beautiful fresh lemony taste. They make the salad.

Or I should say, I think they make the salad. The second time I was scooping a big pile onto my handsome man's plate he asked to not give him so much lemon, and I was like, “What the #!*%?” I didn't understand (still don't understand) why they're not his thing. Like I mentioned before, I LOVE them.

So here's the thing, I want to know your opinion. What do you think of the lemon slices in here?

Roasted Broccoli Salad with Lemons and Almonds

If you make this Roasted Broccoli Salad make sure you snap a pic with your phone and tag @theendlessmeal on Instagram, so I can like and comment on them!

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Roasted Broccoli Salad with Lemons and Almonds

Roasted Broccoli Salad with Lemons and Almonds

★★★★★ 5 from 7 reviews
  • Author: Kristen Stevens
  • Yield: 4-6 1x
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Description

This roasted broccoli salad has both roasted and raw broccoli, toasted almonds, cranberries and tiny pieces of tart lemon. It's paleo, vegan and delicious!

Ingredients

  • 2 heads of broccoli
  • 1 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 cup almonds
  • 1/4 cup dried cranberries or raisins
  • 1 tablespoon chopped fresh dill
  • 4 very thin slices of lemon, each cut into 8 tiny triangles – whatever you change about this recipe make sure you don't leave out the lemon slices. They're the best part!

For the lemony dressing

  • 1/4 cup fresh squeezed lemon juice (from about 1 lemon)
  • 4 teaspoons honey (or sub maple syrup for vegan)
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, grated on a Microplane or very finely minced
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Preheat your oven to broil at 420 degrees. Place the rack on the top shelf. Note: if you cannot control the temperature your oven broils at, place the rack on a lower shelf and keep a closer eye on the broccoli. Line a baking sheet with parchment paper.
  2. Roughly chop the broccoli, making sure to include the sweet broccoli stems. You should have around 9 cups. Place 2 cups of the broccoli in a large bowl and the rest on the prepared baking sheet. Drizzle the broccoli on the baking sheet with the olive oil and sprinkle with sea salt. Mix it around so that all the broccoli is coated with oil. Pop it in your oven and let it roast for 15-20 minutes, or until the florets are dark brown. Remove them from the oven and put them in the bowl with the raw broccoli.
  3. Put the almonds in a small baking dish and roast them in the oven along with the broccoli until they are fragrant and light brown, about 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle. Add the chopped almonds, cranberries, dill and lemon slices to the bowl with the broccoli.
  4. In a small bowl whisk together all of the dressing ingredients. Pour it over the broccoli and toss to coat.
  5. Serve immediately, or let it stand for up to 20 minutes.

The Endless Meal

[nutrition-label id=12967]

Roasted Broccoli Salad with Lemons and Almonds
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Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡
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About Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡
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Comments

  3. Roughly chop the broccoli, making sure to include the sweet broccoli stems. You should have around 9 cups. Place 2 cups of the broccoli in a large bowl and the rest on the prepared baking sheet. Drizzle the broccoli on the baking sheet with the olive oil and sprinkle with sea salt. Mix it around so that all the broccoli is coated with oil. Pop it in your oven and let it roast for 15-20 minutes, or until the florets are dark brown. Remove them from the oven and put them in the bowl with the raw broccoli.

    Put the almonds in a small baking dish and roast them in the oven along with the broccoli?? The Broccoli is already roasted???

    Reply

    • What I meant to say is that you can roast the almonds at the same time as the broccoli. No need to wait for the broccoli to come out of the oven before you put the almonds in. Sorry if it was confusing!

      Reply

      • Hi Kristen,

        I made this dish and it is beyond amazing! the dill really adds great flavour.

        On a side note, if you are claiming that its vegan ” This roasted broccoli salad has both roasted and raw broccoli, toasted almonds, cranberries and tiny pieces of tart lemon. It’s paleo, vegan and delicious!” then you need to add a note next to honey saying omit if you are vegan. This just stops any confusion.

        Also, as a vegan when I go to other peoples houses for dinner they often make something for me to eat going off a recipe from the internet. If the recipe says vegan than they will think its vegan as they don’t know the ins and outs of the diet. Therefore its best not to claim your recipe is vegan if it isn’t – or at least make note of where any animal products that are used can be omitted to make it vegan.

        Thanks again for the recipe – i sure will be making it again (without the honey of course 😉

        Reply

        • Hi Chloe!

          I’m really happy you brought up the point about going to other people’s houses. The reason I always place recipes with honey in them in the vegan category is because I know quite a few people who eat vegan do eat honey, and I always assume those who don’t know to replace the honey with maple syrup or omit it. I never thought of what would happen if someone who is vegan goes out to dinner and their host prepares a meal with honey. I’ll keep this in mind for future recipes and make a note in this one!

          Reply

        • OMG! In Kristen’s defence, if you can’t figure out that you replace honey with something else to make it vegan…… i don’t even want to finish that.

          Amazing salad, Kristen! and entirely adaptable! Thank you!

          Reply

  5. This was absolutely DELISH! I am sick of letting veggies go to waste and needed a change from plain old roasted broccoli. This fit the bill and I LOVED THE LEMONS!

    ★★★★★

    Reply

  6. This was phenomenal! My husband LOVES lemons (he can sit and eat half a lemon on its own), and we love this. A keeper! Thanks so much!

    ★★★★★

    Reply

  7. Trying this recipe tonight sounds amazing! I was wondering can you eat it cold? I was going to pre make it. Or do you suggest to heat it back up?

    Reply

      • If making this ahead and eating cold/room temp; would you recommend waiting to toss with the dressing before serving or just put it all together at once?

        Reply

  8. Tried it twice : it’S a great recipe!
    We actually mixed it with pasta and feta cheese to turn it into a meal: délicious!

    Reply

  9. I was reading the recipe – getting ready to make for supper this evening and noticed that I cannot find where or when to put the lemon slices in. I’m sure its just a matter of mixing them in but I want to be sure to do it properly Thanks

    Reply

    • Hi Marj,

      The lemon slices go in after the broccoli is roasted … you’ll see it at the end of step 3 in the recipe instructions.

      Hope you like the salad. It’s one of my favs 🙂

      Reply

  10. Kristen,

    I have been meaning to tell you, this broccoli salad has changed my life. I have made it 4 times now and each time, I think about how I need to tell you how incredibly grateful I am for it. I’m eating it right now and I just have to say thank you for posting such a gem.

    Melissa

    ★★★★★

    Reply

  11. YUM – I have only recently discovered the amazingness of roasted broccoli and absolutely love it, so this salad will definitely be being made. The almonds and lemon would just go so well with the charred and crispy broccoli – I bet a little bit of goats cheese would be awesome too!

    Reply

    • I use the peel too! They’re cut into such tiny little pieces that it’s a nice pop of lemon flavour without it being overwhelming. 🙂

      I do the same thing too sometimes when I’m making pesto pizza.

      Reply

  14. wow! i just tried this this evening, and with amazing results! thought i was having a quiet night in, so the perfect time to try out a new recipe, but just as i was finishing up, my partner and one of our mates arrived home from work – ready for something to eat… now both these boys are bona fide meat eaters so when i presented my vegan broccoli salad, you can imagine the comments… however hunger won, and they both got stuch in (as did I!) and afterwards, the only complaints were that there was not more of it! a few minor changes for me… i know how much you reccommend the lemon pieces, however that’s just the one thing i didn’t have! i substituted with some orange and lime slices instead. also decided that the spring onions, celery and red pepper in my fridge needed to be added, so simply sauted them and added to the finished product. the dressing? nom nom nom, so tangy! 🙂

    Reply

    • That;s such a great compliment! Sometimes it can be so hard to win over hardcore meat eaters with veggies and salads. I love that you added some orange slices … I’ll be doing that next time too!

      Reply

  17. I love roast veggies! And broccoli is particularly outstanding when roasted. The idea of adding the lemon is genius! But I’m a lemon freak, so I’d say that, wouldn’t I? 🙂 Good stuff — thanks.

    Reply

  18. We roast broccoli all the time – love it. So I’m smitten with this salad! Honestly, my husband wouldn’t like the lemons either so I’d have to eat all of his too. work, work. work. 😉

    ★★★★★

    Reply

  20. Oh I’m all about the lemon… give me more please! I know those little tiny wedges will add a pop of freshness along side the broccoli! My hubs is a particular eater too, so I know he wouldn’t go for this… but I will, and I”m the cook! hehe

    I love how you have some sweet, tart, and crunch in this salad.. a delicious balance of flavors! Thank you my dear!

    Reply

    • Lemons are where it’s at! I have a feeling, based on some of the comments here, that it must be a woman thing. I love that part about cooking … we get to cook what WE want! he he he 🙂

      Reply

  22. Wow, this roasted broccoli salad sounds amazing. Broccoli is one of my favorite vegetables to roast, so Im always looking for new recipes, can’t wait to try this!

    Reply

  23. Roasting is my favorite way to eat broccoli. The crispy, charred edges is the best thing that’s ever happen to broccoli. I’m loving all of the other elements… sweet, lemony, crunchy…you brought to this dish. It sounds fantastic!

    Reply

  24. Great salad! Broccoli goes great with nuts and fruit. Never tried lemon in a salad like this before. I trust you that it’s good, but I know my hubs is funny about lemon, too.
    I think it’s great and for me the lemon is a keeper!

    Reply

Trackbacks

  3. […] Roasted Broccoli Salad with Lemons and Almonds Ingredients: Serves 4-6 2 heads of broccoli 1 teaspoon olive oil 1/2 teaspoon sea salt 1/2 cup almonds 1/4 cup dried cranberries or raisins 1 tablespoon chopped fresh dill 4 very thin slices of lemon, each cut into 8 tiny triangles – whatever you change about this recipe make sure you don’t leave out the lemon slices. They’re the best part! For the lemony dressing ¼ cup fresh squeezed lemon juice (from about 1 lemon) 4 teaspoons honey 1½ teaspoons Dijon mustard 1 teaspoon balsamic vinegar 1 garlic clove, grated on a Microplane or very finely minced 2 tablespoons extra virgin olive oil (Find the full recipe and directions here at The Endless Meal) […]

    Reply

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