Keto Roasted Broccoli Salad Recipe

Gluten Free
Lunch
Paleo
Quick Easy
Salads
Sides
Vegan
Vegetarian
5/5
(2637 reviews)
Keto Roasted Broccoli Salad
Zylo Recipes

Description

Imagine a symphony of flavors and textures dancing on your palate – that's what this delightful broccoli salad offers. Tender broccoli florets, kissed by the warmth of the oven, mingle with the subtle sweetness of roasted red bell peppers. Roasting coaxes out the natural sugars of these vegetables, creating a depth of flavor that steaming or boiling simply can't match.

The slight char adds a hint of smokiness, providing a counterpoint to the vegetables' inherent brightness. Adding to the experience are toasted almonds, lending a satisfying crunch and nutty richness. Their presence elevates the salad from a simple side dish to a textural masterpiece.

The creamy dressing, based on tahini, envelops each component in a smooth, savory embrace. Tahini's inherent earthiness complements the vegetables beautifully, while a touch of acidity brightens the overall profile, creating a balanced and harmonious blend. This salad is incredibly versatile, making it a welcome addition to any meal.

Serve it as a vibrant side dish alongside grilled fish or roasted chicken, or enjoy it as a light and satisfying lunch. The salad is equally delicious warm or at room temperature, allowing you to prepare it in advance without sacrificing flavor. For those seeking to customize, the possibilities are endless.

Consider incorporating roasted cauliflower, thinly sliced red onion, or even charred brussel sprouts for added depth. Zucchini or eggplant, grilled to perfection, would also be welcome additions. For a protein boost, try adding hard-boiled eggs.

To maintain optimal freshness, especially when preparing the salad ahead of time, store the dressing and toasted almonds separately. This prevents the broccoli from becoming soggy and ensures the almonds retain their delightful crunch. Simply toss everything together just before serving for the best possible experience.

Crafted with wholesome, unprocessed ingredients, this salad aligns with a variety of dietary preferences. It is naturally dairy-free and gluten-free, making it suitable for those with sensitivities. It is also vegan and paleo-friendly, ensuring that everyone can enjoy its vibrant flavors and textures.

This broccoli salad is more than just a dish; it's a celebration of fresh, flavorful ingredients and thoughtful preparation.

Preparation Time

Prep Time
10 min
Cook Time
20 min
Total Time
30 min

Nutrition Information

Per 1 bowl serving
C
Calories
500 Kcal

C
Carbs
12 g
Fi
Fiber
5 g
Sugar
3 g

P
Protein
10 g

C
Fats
45 g
Saturated Fats 8 g
Unsaturated Fats 32 g

Cholestrol 60 mg
Sodium 450 mg
Potassium 500 mg
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Ingredients

    1.
    Broccoli, raw
    Broccoli, raw
    3 cup, whole pieces
    2.
    Red bell peppers, raw
    Red bell peppers, raw
    0.25 small
    3.
    Garlic
    Garlic
    1 clove
    4.
    Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
    5.
    Almonds Dry Roasted Without Salt
    Almonds Dry Roasted Without Salt
    1 oz
    6.
    Tahini (sesame butter)
    Tahini (sesame butter)
    1 tbsp
    7.
    Water
    Water
    1 tbsp
    8.
    Lemon juice, fresh
    Lemon juice, fresh
    1 tbsp
    9.
    Salt
    Salt
    1 tsp
    10.
    Black pepper
    Black pepper
    0.25 tsp

Instructions

    1.
    Preheat your oven to 420°F (215°C) and line a baking sheet with parchment paper. Add the broccoli florets and sliced bell pepper to the baking sheet. Mince the garlic and add it to the vegetables along with 1 tbsp olive oil, ½ tsp of salt, and ¼ tsp black pepper. Mix until combined.
    2.
    Spread the vegetables evenly in one layer. Bake for 15 – 20 minutes, or until the broccoli is slightly browned. Set the baking sheet aside to cool down.
    3.
    To a small bowl, add the tahini, lemon juice, water, 1 tbsp olive oil, and ½ tsp salt. Whisk well until the dressing becomes creamy. Taste and adjust the salt if needed, then set it aside.
    4.
    Add the roasted vegetables to a serving platter or bowl. Roughly chop the toasted almonds and sprinkle them on top of the vegetables. Drizzle the dressing on top and serve immediately.