Roasted Broccoli Salad with Parmesan Dressing
A vibrant, nutty roasted broccoli salad with a zesty lemon parmesan dressing, the perfect festive side that steals the spotlight.
Who knew broccoli could be the hero of your festive table? This Roasted Broccoli Salad with Parmesan Dressing is a fresh, flavour-packed side dish that pairs perfectly with any main. Roasting the broccoli brings out a subtle sweetness, while the crunchy nuts add texture and the bright lemon parmesan dressing ties everything together beautifully. It’s quick to make, gorgeous to serve, and just as delicious warm or at room temperature, ideal for Christmas entertaining or any summer gathering.
Serving Suggestions:
Serve alongside roast chicken, turkey, or glazed ham for a colourful festive spread.
Pair with grilled salmon or prawns for a lighter summer main.
Add cooked quinoa, couscous, or freekeh to make it a more substantial salad.
Crumble over feta or goat cheese for extra creaminess.
Toss through baby spinach or rocket just before serving for added greens.
Sprinkle with pomegranate seeds for a festive pop of colour and sweetness.
Serve warm straight from the oven or chilled as part of a buffet.
Add toasted almonds, pecans, or hazelnuts for variation in flavour and crunch.
Perfect for meal prep; pack leftovers with grilled protein for an easy next-day lunch.
Need
-
The Salad
- 2 heads of broccoli cut into florets
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes and black pepper to taste BUY
- 1 Cup frozen peas
- 30-40 Grams dried cranberries (craisins)
- 1/2 red onion diced
- 1 Tablespoon sunflower seeds, toasted
- 1 Tablespoon sesame seeds, toasted
- 40 Grams cashews roasted and crushed
- 1 Handful flat leaf parsley roughly chopped
-
Parmesan Lemon Dressing
- 80 Grams parmesan cheese
- 4 anchovy fillets in oil
- 80 Grams fresh lemon juice
- 2 Teaspoons raw sugar
- a few fresh leafy herbs (I used basil)
- 80 Grams Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
Preheat oven to 180°C fan forced and line a baking tray with paper.
- 2
Spread the florets across the paper and drizzle generously with EVOO and season well. Roast for 20-25 minutes until just starting to char a little. Remove and place into a large bowl with the frozen peas. This will cool broccoli down and also thaw the peas.
- 3
Add all salad ingredients together.
- 4
To make the dressing, place all ingredients except EVOO into the Thermomix bowl and blend 20 sec/speed 10. Scrape down lid and sides of bowl and repeat.
- 5
Add EVOO and blend 10 sec/speed 10. The dressing may split slightly but this is OK.
- 6
Stir through the salad thoroughly and serve.
- 7
This salad keeps very well in the fridge for a few days.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
