Roasted Broccoli Salad Recipe With Shallots & Parmesan (8 Ingredients, 30 Minutes) by Donna John

Broccoli is one of my favorite vegetables to cook, and you'll always find a bag of fresh broccoli crowns in my fridge. While I love to roast, steam and air fryer broccoli, I'm always looking for new broccoli recipes to keep things fresh and interesting. This easy roasted broccoli salad recipe was a pleasant surprise! The healthy roasted vegetable salad will definitely be a regular to my dinner rotation.

This simple broccoli salad recipe is not only quick, easy and loaded flavor, but you get the health benefits of broccoli, the health benefits of shallots and the health benefits of onion in every bite. The lemony olive oil dressing adds just the right amount of freshness and tartness to complement the crisp-tender broccoli and the soft shallots and onions perfectly.

To make this broccoli salad recipe you only need eight ingredients. Here is your wholesome shopping list of gluten-free ingredients: fresh broccoli, a large shallot (or a few small ones), red onion, olive oil, a lemon for juicing and zesting, fresh garlic, ground mustard and Parmesan cheese. If you want to add more healthy ingredients to the salad, toss in some golden raisins, dried cranberries, sunflower seeds or pumpkin seeds. If you like a little spice in your life, add some crushed red pepper flakes.

Serve this roasted broccoli, shallots and onion salad as a side dish with your favorite proteins, or as a vegetarian lunch or dinner. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 4 - 5 cups bite-sized broccoli florets
• 1 large shallot, cut into large pieces
• 1 red onion, cut into large pieces
• 4 tablespoons olive oil (divided)
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1/2 teaspoon ground mustard
• 1/4 - 1/3 cup grated Parmesan cheese

Here's how to make it: 

1. Put the broccoli florets, shallot and red onion onto a baking sheet. (I lined mine with aluminum foil for easier cleanup.) Drizzle with 1 tablespoon of the olive oil and season, to taste, with salt and pepper.
   
2. Bake in a preheated 425-degree F oven for about 20 minutes, or until the vegetables are beginning to brown. Remove from the oven.
   
3. While the vegetables cool, make the dressing. Put the remaining 3 tablespoons of olive oil, juice and zest from the lemon, garlic, ground mustard, and salt and black pepper, to taste, in a mixing bowl. Whisk to combine.
   
4. Add the vegetables and toss to coat.
   
5. Add the Parmesan cheese. (You could substitute feta cheese. For a vegan salad, omit the cheese.) Toss again. (Make sure the vegetables are cool enough so they don't melt the cheese.)
   
   
6. Serve at room temperature or refrigerate until ready to serve cold. Store the salad in an airtight container in the fridge.
   

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