This healthy Broccoli Salad recipe features crispy charred broccoli and beets in a lemony herb vinaigrette. Meet your new favorite lunch.
Made with ingredients stocked in the pantry, this healthy and delicious Broccoli salad has no mayo! Unlike traditional broccoli salads, the recipe features crispy, oven roasted broccoli, sweet beets, and crunchy cashews, all drizzled in a homemade lemon vinaigrette.
Serve it with: Grilled Steak, Turkey Burgers, and Old Fashioned Potato Salad at your next cookout, or enjoy it by itself as a healthy lunch.
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Ingredients
- FARRO: cooked farro (we added salt, pepper, and 1 chopped clove of garlic to the water as it cooked)
- BROCCOLI: broccoli crowns, cut into 1 inch pieces.
- BEETS: chopped beets (we used canned beets)
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- CASHEWS: cashew pieces
- GARLIC: fresh garlic cloves
- RED PEPPER FLAKES: crushed red pepper flakes
- LEMON: fresh squeezed lemon juice
- SALT: we like kosher salt or sea salt
- PEPPER: we like coarse ground black pepper
*see recipe card for quantities.
Instructions
- PREHEAT oven to 375°. Line baking sheet with foil and spray with cooking spray.
- SEASON BROCCOLI: Place cut broccoli in a medium bowl and toss with ¼ c olive oil and peeled garlic cloves.
- ROAST BROCCOLI: Bake broccoli florets in oven for 20-30 minutes (or until you get a "charred" appearance).
- ROAST CASHEWS: In a small sauté pan, place cashews over medium high heat and toss with a couple drops of olive oil and cook tossing frequently for 3-4 minutes.
- MAKE BROCCOLI SALAD DRESSING: combine remaining olive oil, juice of 1 lemon, crushed red pepper, salt and pepper in a small bowl. Remove garlic cloves from baking tray and place in bowl with dressing and smash with a fork and mix to combine.
- ASSEMBLE SALAD: In a large mixing bowl, add cooked broccoli, farro, beets and cashews and toss with lemon dressing. Serve warm.
How to roast broccoli
Oven roasting broccoli adds a surprising amount of flavor and texture. We like it crispy and slightly blackened edges. Unlike boiled broccoli, charred broccoli retains all its nutritional value and adds smoky, crunchy flavor.
- Preheat oven to 375° fahrenheit.
- Line baking sheet with foil. Spray with cooking spray.
- Place cut broccoli florets in a medium bowl. Toss with ¼ c olive oil and peeled garlic cloves.
- Roast in oven for 20-30 minutes (until you get a "charred", blackened appearance).
Top tip
Check broccoli in oven after 10 minutes. If edges are crisp and blackened, flip them over and roast for an additional 10 minutes or more.
Storage
STORE leftovers in an airtight container in the refrigerator for up to 3 days.
HEAT leftovers in a sauté pan with a little olive oil. Do not freeze.
Variations
- MAKE IT A BOWL: add Grilled Chicken or Skirt Steak to create a main dish in minutes.
- SPICY: add more crushed red pepper flakes, some sliced jalapeños, or a drizzle of hot honey
- GRAINS: don't like farro? This recipe works well with brown rice or white rice.
- FAST: buy pre-cooked rice and pre-cut broccoli florets to cut down on prep time.
FAQ
We prefer the crispy, smoky flavor of oven roasted broccoli better than steamed or broiled broccoli. Roasting broccoli also helps it to retain its nutrients.
We roast the broccoli at 375°, which should be a low enough temperature to avoid burning. You also want to make sure to use extra virgin olive oil, which has a low smoking point.
Broccoli Salad will last about 3 days in the fridge. If you haven't added the dressing it will last about 5 days.
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Broccoli Salad recipe
This healthy Broccoli Salad recipe features crispy charred broccoli and beets in a lemony herb vinaigrette. Meet your new favorite lunch.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 C cooked farro (we added salt, pepper, and 1 chopped clove of garlic to the water as it cooked)
- 2 crowns of broccoli, cut into 1 inch pieces.
- 2 C chopped beets
- ½ C olive oil, divided
- ½ C cashew pieces
- 3 cloves garlic
- 1 tsp crushed red pepper flakes
- 1 lemon
- 1 tsp kosher salt
- 1 tsp black coarse ground pepper
Instructions
- Preheat oven to 375°.
- Line baking sheet with foil and spray with cooking spray.
- Place cut broccoli in a medium bowl and toss with ¼ c olive oil and peeled garlic cloves.
- Bake in oven for 20-30 minutes or until you get a "charred" appearance.
- In a small sauté pan, place cashews over medium high heat and toss with a couple drops of olive oil and cook tossing frequently for 3-4 minutes.
- Combine remaining olive oil, juice of 1 lemon, crushed red pepper, salt and pepper in a small bowl.
- Remove garlic cloves from baking tray and place in bowl with dressing and smash with a fork and mix to combine.
- In a large mixing bowl, add cooked broccoli, farro, beets and cashews and toss with lemon dressing.
- Serve Warm
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: side dish
Nutrition
- Serving Size: 1 Cup
- Calories: 371
- Sugar: 5.5 g
- Sodium: 435.5 mg
- Fat: 26 g
- Carbohydrates: 34.3 g
- Protein: 6.5 g
- Cholesterol: 0 mg
Keywords: farro, salad, Broccoli, cashews, nuts, beets, lemon juice, entree, hearty, vegetarian, entrée, vinaigrette, pantry
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