Roasted Broccoli Salad with Tahini Dressing

Photo: Burcu Avsar & Zach DeSart

Photo: Burcu Avsar & Zach DeSart

4 servings

30 to 35 minutes

Salads using this vegetable-roasting technique wind up with crisp-tender vegetables with vibrant color. Use a rimmed baking sheet, go a little easy on the oil so the dressing won’t make everything soggy, and crank up the heat. A nutty dressing finishes things off deliciously; add a spoonful or two of beans and you can call this dinner.


1 1/2 pounds broccoli, trimmed and cut into large florets
4 tablespoons olive oil Salt and pepper
1 small red onion, halved and thinly sliced
1/3 cup tahini
1/4 cup fresh lemon juice, or more to taste
1 teaspoon minced garlic
1 teaspoon ground cumin


1. Heat the oven to 425°F. Put the broccoli on a large rimmed baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with salt and pepper, and toss with your hands to coat, then spread out the florets in a sin- gle layer. Roast, undisturbed, until the color starts to brighten, 5 to 10 minutes.

2. Scatter the onion on top, stir and turn with a spat- ula to combine the vegetables, and return to the oven. Roast, stirring once or twice more, until the onion has darkened a bit and you can just pierce a piece of broc- coli with a thin-bladed knife, 5 to 10 minutes more, depending on how big the florets are. (You can prepare the salad to this point up to several hours in advance and refrigerate. Either return it to room temperature or serve chilled.)

3. Put the remaining oil in a small bowl with the tahini, lemon juice, garlic, cumin, and some salt and pepper. Whisk, adding water 1 tablespoon at a time, until the dressing becomes smooth and coats the back of a spoon. Taste and adjust the seasoning; add more lemon juice if you’d like. (You can make the dressing up to a day in advance, cover tightly, and refrigerate until serving.)

4. Transfer the broccoli to a platter or individual plates, drizzle with the dressing, and serve warm, at room temperature, or chilled.

Roasted Brussels Sprouts with Peanut Dressing
Trim and halve 2 pounds Brussels sprouts instead of the broccoli and use 6 scallions, chopped, instead of the onion. Substitute peanut butter for the tahini and lime juice for lemon juice.

Recipe from How to Cook Everything Vegetarian