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You’ll love this healthy Roasted Broccoli Salad with Lemon Vinaigrette recipe! Cooking broccoli makes it gentler and easier to digest, therefore more nutritious! Great for Paleo, Keto, Low Carb, AIP, GAPS, Whole30, VAD, Gluten-free and Vegan diets, serve this delicious dish to family or friends.
When to serve Roasted Broccoli Salad
Roasted Broccoli Salad with Lemon Vinaigrette is that perfect salad to serve year round — whether it’s spring (so you’re craving all things fresh, vibrant and alive), summer (when you need a great potluck dish), fall (when you’re using local produce) or winter (when you’re trying to keep cold weather meals exciting), this allergy-friendly side dish fits the bill.
How to make Roasted Broccoli Salad
Half of the ingredients get tossed together on a large baking sheet: broccoli, olive oil, pine nuts (omit for AIP), garlic and sea salt. These savories are roasted for about 15 minutes, until the broccoli just begins to char.
Meanwhile, the lemony vinaigrette is made. We toss the vinaigrette with the warm greens.
And garnish with toppings: fresh mint, tiny lemon wedges (so good!), fresh or frozen raspberries, optional feta (omit for AIP, Whole30, Vegan and VAD) … and sliced avocado if you wish.
The whole dish is beautiful and absolutely vibrant — both visually and to taste.
Tip: for the best visual appeal, serve Roasted Broccoli Salad warm, soon after making. The greens become less vibrant when they sit. You can, however, refrigerate the salad before serving, if you prefer a chilled salad or to make it ahead of time. The flavors will still be vibrant, and you can rely on tiny lemon wedges, fresh mint and raspberries to add bright color.
Allergy-friendly variations for Roasted Broccoli Salad
Changes to the recipe for compliance with specific diets are listed in the recipe itself. But here are a few to keep in mind if you have dietary restrictions:
- Fruit-free: omit the raspberries if you’re on a fruit-free diet; sub olive oil with your favorite melted fat or expeller-pressed nut or seed oil, such as walnut or sesame oil; sub lemon juice with 1 drop lemongrass essential oil.
- Dairy-free: simply don’t top your salad with feta.
- Nut-free/seed-free: omit pine nuts.
How many carbs in Roasted Broccoli Salad?
6 grams of net carbs in this Roasted Broccoli Salad, for a generous serving. 1 cup of raw broccoli contains 3.5g net carbs (digestible carbs) and 2.4g fiber (indigestible carbs).
In addition to healthful fiber, broccoli offers Vitamins C and K, B6, calcium, iron and magnesium, as well as trace minerals.
Roasted Broccoli Salad with Lemon Vinaigrette
- baking sheet
- salad bowl
- citrus squeezer (optional)
- 1 pound broccoli chopped into bite-size pieces
- ⅓ cup pine nuts (omit for AIP)
- ¼ cup extra-virgin olive oil (or use regular olive oil for VAD)
- 2 Tablespoons lemon juice fresh
- 1 Tablespoon balsamic vinegar (omit for GAPS)
- 2 teaspoons Dijon mustard (omit for GAPS and AIP)
- 1 teaspoon honey (for GAPS) or maple syrup; for Keto and Low Carb, favorite liquid low carb sweetener
- ¼ teaspoon + ⅛ teaspoon sea salt , divided
- 2 cloves garlic crushed or minced
- Optional toppings: fresh mint leaves (sliced in strips [chiffonade]), fresh or frozen raspberries, tiny lemon wedges, 4 to 6 ounces feta cheese (not for AIP/VAD/vegan), 1 avocado, sliced (not for VAD)
- Preheat the oven to 425 degrees Fahrenheit.
- On a large baking sheet, toss together broccoli, pine nuts, 2 tablespoons olive oil, garlic and ¼ teaspoon sea salt. Roast for 15 minutes, or until the broccoli is just beginning to have dark tinges in spots.
- While the broccoli roasts, make the dressing. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, balsamic, Dijon and ⅛ teaspoon sea salt.
- Pour the dressing over the roasted broccoli and toss to combine.
- Transfer the salad to a bowl and top with the fresh mint, tiny lemon wedges and raspberries. Optional toppings include: sliced avocado and (not for AIP) feta cheese.