Warm roasted broccoli salad with creamy miso salad dressing that’s easy to prepare in less than 30 minutes and packed with flavour.
Table of Contents
Why You’ll Love this Recipe
- Vegan and easily gluten-free.
- Ready in 30 minutes.
- Wonderful side dish.
- Bold umami flavour.
- Delicious way to enjoy broccoli!
Ingredients
- Broccoli: You’ll need broccoli, of course! The amount doesn’t have to be precise – roughly 8 cups of chopped broccoli or 4 medium-sized crowns.
- Almonds: I used blanched almonds slivers but you could use chopped almonds if needed.
- Miso Paste: White miso paste is suggested.
- Rice Vinegar: Seasoned rice vinegar is suggested.
- Maple Syrup: You can substitute agave syrup.
- Soy Sauce: Use your favourite soy sauce or substitute coconut aminos or tamari for a gluten-free recipe.
For the full ingredient list with quantities, please see the recipe card at the end of the post.
Step-by-Step Instructions
Step 1: Add broccoli florets to two pans so they’re not overcrowded. Divide the olive oil between each and season with salt and pepper. Use your hands to massage so all the pieces are coated in oil. Roast for 20 minutes until tender and starting to brown and crisp.
Step 2: Add the green onions, almonds and sesame seeds to a large mixing bowl or serving bowl.
Step 3: Mix the dressing ingredients in a bowl until smooth with no clumps of miso remaining.
Step 4: Add the broccoli and dressing to the bowl with the almonds. Toss to mix and coat all the broccoli in the miso sauce.
Recipe FAQs
It can be either! It’s best served warmed right after the broccoli comes out of the oven but can be chilled for a cold salad. It’s tasty both ways. Leftovers may be served cold or reheated.
To make this salad gluten-free, substitute tamari or coconut aminos for the soy sauce
Yes. You could do half cauliflower, half broccoli or add zucchini or sweet potato.
Leftover broccoli salad can be stored in the fridge for 3-4 days in an airtight container.
Enjoy chilled or reheat in the microwave.
Chef’s Tips
- 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.
- 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.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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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
Calories: 195kcal
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
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.
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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.
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
