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broccoli salad on blue plate with fork + grey napkin

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


  • 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
  • 1/2 C olive oil, divided
  • 1/2 C cashew pieces
  • 3 cloves garlic
  • 1 tsp crushed red pepper flakes
  • 1 lemon
  • 1 tsp kosher salt
  • 1 tsp black coarse ground pepper


  1. Preheat oven to 375°.
  2. Line baking sheet with foil and spray with cooking spray.
  3. Place cut broccoli in a medium bowl and toss with 1/4 c olive oil and peeled garlic cloves.
  4. Bake in oven for 20-30 minutes or until you get a "charred" appearance.
  5. 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.
  6. Combine remaining olive oil, juice of 1 lemon, crushed red pepper, salt and pepper in a small bowl.
  7. Remove garlic cloves from baking tray and place in bowl with dressing and smash with a fork and mix to combine.
  8. In a large mixing bowl, add cooked broccoli, farro, beets and cashews and toss with lemon dressing.
  9. Serve Warm
  • Author: Superman Cooks
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: side dish


  • 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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