This smoky, charred broccoli salad with farro and lemon-herb vinaigrette is a fresh twist on classic broccoli salad. No mayo, all crunch.
If you're craving a broccoli salad recipe that leans savory instead of creamy, this one delivers. Roasted broccoli takes center stage: charred until crispy on the edges. We add sweet beets, crunchy cashews, and a bright lemon vinaigrette. It's bold and balanced with just the right amount of texture. If you've our Baby Broccoli with Lemon Mustard Sauce, you'll love this salad version with the same vibrant flavor profile.
This dish works as a side or a main, especially when served with Grilled Flat Iron Steak or Old Fashioned Potato Salad. However you plate it, this broccoli salad is fresh, flavorful, and completely mayo-free.
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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" 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.
🔪Top tip
Char = Flavor: roast broccoli until the edges are brown and crispy. That deep, smoky flavor is what makes this broccoli salad stand out from the rest.
Instructions
- Roast the broccoli: preheat oven to 375°F. Line a baking sheet with foil and lightly coat with cooking spray. In medium bowl, toss broccoli florets with ¼ cup olive oil and whole peeled garlic cloves. Spread everything on the baking sheet and roast for 20-30 minutes, until broccoli is crisp-tender and slightly charred.
- Toast the cashews: while broccoli roasts, heat a small sauté pan over medium high. Add cashews with a few drops of olive oil and toast, tossing frequently, for 3-4 minutes.
- Make the dressing: in a small bowl, whisk together remaining olive oil, juice of one lemon, crushed red pepper, salt, and pepper. Remove roasted garlic cloves from the baking tray, smash them with a fork, and stir into the dressing.
- Assemble the salad: In a large bowl, combine roasted broccoli, cooked farro, beets and toasted cashews. Drizzle with lemon garlic dressing and toss to combine. Serve warm.
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💡Make it your own
- No farro? Try quinoa, brown rice, or couscous.
- Want more protein? Add Grilled Chicken, Skirt Steak or chickpeas.
- Don't love beets? Swap in roasted carrots or sweet potatoes.
- Make it cheesy: a little crumbled feta or goat cheese goes a long way.cut down on prep time.
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.
FAQ
Traditional broccoli salad is made with raw broccoli and creamy, mayo-based dressing. Our version featured oven-roasted broccoli for smoky flavor. It's tossed with a lemon vinaigrette for a lighter, vegan friendly bite.
Yes! You can prep all the components ahead of time and store them separately. Assemble just before serving, or toss it together and keep it chilled. It's also great cold the next day.
Either works! We love it warm, right after roasting, when the flavors are bold and fresh. But it also hold up beautifully as a chilled salad for lunch or meal prep.
Fresh broccoli is best for that crispy, charred texture. Frozen broccoli releases too much moisture and won't roast well. If needed, thaw and pat dry thoroughly before roasting.
It's super versatile. Try adding feta, goat cheese, chick peas, or grilled chicken. You can also swap farro for quinoa, couscous, or brown rice.
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Broccoli Salad recipe
This smoky, charred broccoli salad with farro and lemon-herb vinaigrette is a fresh twist on classic broccoli salad. No mayo, all crunch.
- 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°F.
- 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
Notes
- char = flavor: roast broccoli until the edges are brown and crispy. That deep, smoky flavor is what makes this broccoli salad stand out from the rest.
- make ahead: prep all the components ahead of time and store them separately. Assemble just before serving, or toss it together and keep it chilled. It's also great cold the next day.
- 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
Jackie says
I'm OBSESSED with charred broccoli. It gives this classic salad a total upgrade. I don't even miss the mayo!