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–+ servings
Roasted Broccoli Caesar Salad

Delicious Roasted Broccoli Caesar Salad You'll Crave

This Roasted Broccoli Caesar Salad with Greek Yogurt Dressing is a healthy twist on a classic, perfect for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broccoli
  • 4 cups Broccoli Florets Cauliflower can be a delightful substitution.
  • 1 spray Olive Oil Spray Melted butter makes a tasty alternative.
  • to taste Kosher Salt
  • to taste Pepper
For the Topping
  • 2 tablespoons Unsalted Butter Olive oil works for a dairy-free option.
  • 1 cup Seasoned Panko Breadcrumbs Consider using gluten-free breadcrumbs as an alternative.
  • 1/2 cup Shaved Parmesan Cheese Nutritional yeast can replace for a dairy-free spin.
For the Dressing
  • 2 cloves Garlic Fresh garlic is preferable.
  • 1 cup Greek Yogurt Sour cream works as a substitute.
  • 2 tablespoons Dijon Mustard Yellow mustard can be a milder substitute.
  • 2 tablespoons Red Wine Vinegar Apple cider vinegar can also be used.
  • 1 teaspoon Anchovy Paste Omit for a vegetarian option.
  • 1 tablespoon Lemon Juice Adjust more or less to taste as desired.

Equipment

  • oven
  • baking sheet
  • Parchment paper
  • skillet
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Spread the broccoli florets evenly on the baking sheet, spray with olive oil, and sprinkle with salt and pepper. Roast for 15 to 20 minutes, turning halfway.
  3. Melt the unsalted butter in a skillet over medium heat, add the breadcrumbs, and toast until golden brown, about 3 to 5 minutes.
  4. In a food processor, combine garlic, Greek yogurt, Parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, and season with salt and pepper. Blend until smooth and creamy.
  5. In a mixing bowl, combine the roasted broccoli with the dressing, toss to coat, and top with toasted breadcrumbs and additional Parmesan.
  6. Serve warm or at room temperature. Optionally, sprinkle with crushed red pepper before serving for added heat.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 300mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 700IUVitamin C: 90mgCalcium: 150mgIron: 1.5mg

Notes

Dressing the salad just before serving maintains its freshness and crunchiness. Store leftovers in an airtight container for up to 3 days.

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