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This roasted broccoli salad bursts with savory flavors and a punchy miso dressing that comes together in just half an hour. Whether you want something hearty on your table or a fresh twist on vegetables, this bowl is bright crunchy and full of plant-based goodness.
I first made this salad when my friend brought a similar bowl to a picnic It was gone in minutes and I have been riffing on the recipe ever since It is now my go to way to win over broccoli doubters
Ingredients
- Broccoli florets: lots of surface area for roasting and charring Pick firm bright green stalks for the best texture
- Olive oil: just enough to help the broccoli crisp in the oven Use extra virgin for the richest flavor
- Salt and pepper: to season and bring out all the flavors
- Green onions: sliced for sharpness and a bit of freshness Use fresh crisp onions for the best bite
- Slivered almonds: for crunch and nutty flavor Look for raw unsalted almonds
- Sesame seeds: boost crunch and add a toasty note White or black both work here
- White miso paste: the star of the sauce offers umami and savory depth Choose a brand with a mild flavor unless you love strong miso
- Soy sauce or gluten free tamari: for saltiness Choose low sodium if you want to control the salt
- Rice vinegar: brightens up the sauce and adds tang Pick unseasoned vinegar for pure flavor
- Maple syrup: balances the salty and sour notes Use pure maple syrup for best results
- Garlic: crushed or grated for pungency Fresh garlic adds more kick than jarred
- Water: thins the sauce so it easily coats all the veggies
Step-by-Step Instructions
- Prep the Broccoli:
- Chop your broccoli into florets If the pieces are huge cut them a bit smaller but not too small You want them to roast not burn
- Oil and Season:
- Spread the broccoli in a single layer on two baking sheets Drizzle olive oil and sprinkle salt and pepper over everything Use your hands to toss so every floret is coated
- Roast the Broccoli:
- Place the pans in the oven at four hundred degrees Fahrenheit Roast for about twenty minutes until the broccoli is golden brown and just tender with little crispy edges Do not overcook you want some bite left
- Make the Sauce:
- While broccoli roasts whisk all miso sauce ingredients in a small dish until totally smooth Taste and adjust for more sweetness tang or salt if needed
- Assemble the Salad:
- Add roasted broccoli green onions slivered almonds and sesame seeds into a large mixing bowl Pour the miso dressing over everything Toss gently until every bit is coated
- Finish and Serve:
- Spoon the salad into a serving bowl and top with extra sesame seeds if you like Serve warm or at room temperature
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White miso paste is my favorite part of this salad The first time I tried this dish my kids kept asking what made it taste so good and now they ask for the special broccoli every week It is a staple for family dinners
Storing Your Roasted Broccoli Salad
Keep leftovers in an airtight container in the fridge for up to four days The broccoli will soften but the flavors get even better For quick lunches I love eating it cold straight from the fridge If you prefer it warm a quick microwave heat will do the trick
Ingredient Swaps
No almonds on hand Try sunflower seeds or pepitas for crunch If you need nut free just skip the almonds entirely For a soy free twist you can use coconut aminos in place of soy sauce
Serving Suggestions
Pile this salad on top of grains like quinoa or brown rice for a hearty lunch It also makes an excellent side dish to grilled tofu or your favorite protein For gatherings I like to garnish with extra green onions and a sprinkle of chili flakes for a little heat
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The Story Behind Miso Broccoli Salad
Miso is a fermented soybean paste with roots in Japanese cooking Its salty umami flavor pairs perfectly with roasted veggies like broccoli This salad takes inspiration from Japanese flavor profiles but puts an American twist by tossing everything together in a crunchy vibrant bowl
Frequently Asked Questions
- → How do I achieve crispy broccoli?
Spread broccoli in a single layer on baking sheets, giving each floret space to roast rather than steam. Avoid overcrowding the pan.
- → Can I prepare the miso sauce in advance?
Yes, whisk the miso sauce ingredients together ahead of time. Store in the fridge until ready to toss with the salad.
- → What can I substitute for almonds?
Try pumpkin seeds, sunflower seeds, or omit nuts entirely for a nut-free version while maintaining texture.
- → Is this dish gluten-free?
Use gluten-free tamari instead of soy sauce to ensure the salad suits gluten-free diets.
- → How should I store leftovers?
Place leftovers in an airtight container and refrigerate for up to 3-4 days. Enjoy chilled or gently reheated.
- → Can I serve this warm or cold?
This salad tastes great both freshly tossed and chilled from the fridge, so enjoy it either way.