This Roasted Broccoli Salad with Tahini Dressing is a vibrant, crunchy, and satisfying plant-based dish perfect for everyday meals.
Packed with fiber from broccoli and cabbage, heart-healthy fats from cashews and tahini, and natural sweetness from dates, it delivers a balanced combination of nutrients.
Quick to prepare and versatile, it’s ideal for easy weeknight dinners or make-ahead lunches.
Roasted Broccoli Salad with Tahini Dressing
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Whisk
- 1 Knife
- 1 Cutting board
- Measuring spoons
Ingredients
- 2 heads broccoli chopped into florets
- 1/2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 cup purple cabbage thinly sliced
- 1/2 cup cashews chopped
- 1/2 cup dates chopped
- 1/4 cup green onions sliced
Tahini Dressing:
- 3 tbsp tahini
- 2 tbsp water
- 1 tbsp fresh lime juice
- 1 tbsp maple syrup
- 1/2 tbsp tamari or soy sauce
Instructions
- Preheat Oven for Perfect Roasting: Begin by preheating your oven to 400°F (200°C). This temperature ensures the broccoli roasts quickly while keeping the florets tender yet slightly crisp. Proper preheating is essential for even cooking and maintaining the bright green color of the broccoli.
- Prepare Broccoli Florets: Wash the broccoli heads thoroughly under cold running water, removing any dirt or impurities. Pat them dry with a clean kitchen towel. Cut the broccoli into bite-sized florets, keeping the pieces fairly uniform so they roast evenly. You can also peel and slice the stems into thin sticks for added texture.
- Season Broccoli for Flavor: Place the broccoli florets on a baking sheet in a single layer. Drizzle with 1/2 tablespoon of olive oil, ensuring each floret is lightly coated. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper evenly over the broccoli. Toss gently using your hands or a spatula to distribute the seasoning evenly.
- Roast Broccoli to Crisp-Tender Perfection: Place the seasoned broccoli in the preheated oven and roast for 10–15 minutes. Keep an eye on the florets after 10 minutes to avoid overcooking. The broccoli should be tender on the inside with lightly golden edges while retaining a vibrant green color. Remove from the oven and allow it to cool slightly on the baking sheet before transferring to a mixing bowl.
- Whisk Creamy Tahini Dressing: While the broccoli roasts, prepare the dressing. In a small mixing bowl, combine 3 tablespoons of tahini, 2 tablespoons of water, 1 tablespoon of freshly squeezed lime juice, 1 tablespoon of maple syrup, and 1/2 tablespoon of tamari (or soy sauce). Whisk vigorously until smooth and creamy. Adjust the consistency as needed: add more tahini for thickness or a little extra water or lime juice for a thinner, pourable texture.
- Prep Remaining Salad Ingredients: While the dressing comes together, prepare the remaining ingredients. Thinly slice 1 cup of purple cabbage for crunch and vibrant color. Chop 1/2 cup of cashews and 1/2 cup of dates into small, bite-sized pieces. Slice 1/4 cup of green onions into thin rounds to add a fresh, mild onion flavor.
- Combine Salad Ingredients: Once the broccoli has cooled slightly, transfer it to a large mixing bowl or serving platter. Add the prepared cabbage, cashews, dates, and green onions to the broccoli. Gently toss everything together using a large spoon or salad tongs to ensure an even distribution of ingredients.
- Add Tahini Dressing to Salad: Pour the tahini dressing over the broccoli mixture, starting with a small amount to avoid overdressing. Toss gently to coat all ingredients evenly. Taste and adjust seasoning if necessary—add a pinch of salt or a splash more lime juice for brightness. Serve immediately for a warm, freshly roasted salad, or refrigerate for a chilled version that’s ideal for meal prep.
- Serve or Store for Later Enjoyment: This salad can be enjoyed immediately while slightly warm, or you can cover and refrigerate it for up to 2–3 days. The flavors meld beautifully over time, and the salad makes an excellent make-ahead lunch or side dish for busy weeknights.
Notes
- Use fresh, firm broccoli heads to ensure the best texture when roasted. Avoid limp or yellowing florets.
- Roast broccoli at high heat for a short time to maintain vibrant green color and slight crispness.
- Adjust tahini dressing consistency according to preference; it should be pourable but creamy.
- Cashews and dates can be swapped with almonds, walnuts, or dried cranberries for variation.
- For added flavor, lightly toast cashews before mixing.
- This salad tastes even better the next day as flavors meld, making it ideal for meal prep.
- Keep the dressing separate if you plan to store leftovers to prevent sogginess.
Chef’s Secrets for Perfect Salad
The key to a truly delicious roasted broccoli salad lies in the roasting and balance of flavors.
Roast the broccoli just until tender-crisp to preserve its vibrant green color and natural sweetness.
Toasting the cashews enhances their nutty flavor, while carefully chopping dates ensures they distribute evenly without overpowering the salad.
Whisking the tahini dressing until silky smooth creates a creamy coating that ties the salad together.
Slightly adjusting lime juice or maple syrup in the dressing can provide a perfect balance of tang and sweetness, tailored to your taste.
Serving Suggestions to Impress Guests
This salad works wonderfully as a standalone light meal, a side dish, or part of a larger Mediterranean-inspired spread.
Serve it alongside grilled fish or roasted chicken for a balanced dinner.
For a plant-based lunch, pair it with quinoa, brown rice, or a grain bowl.
Garnish with extra cashews, pomegranate seeds, or fresh herbs for a colorful presentation.
Serving it slightly chilled enhances the crisp texture and makes it ideal for potlucks or picnic-style meals.
Storage Tips for Freshness
Store the salad in an airtight container in the refrigerator for up to 2–3 days.
If storing in advance, keep the tahini dressing separate and add it just before serving to prevent the broccoli and cabbage from becoming soggy.
Leftover salad can be enjoyed cold or brought to room temperature for maximum flavor.
Cashews may soften over time, so lightly toasting extra nuts just before serving can restore crunch.
For meal prep, divide into individual portions to make grab-and-go lunches effortless.
Frequently Asked Questions
1. Can I use frozen broccoli instead?
Yes, but make sure to thaw and pat it completely dry before roasting.
Frozen broccoli may release excess moisture, which can make the salad less crisp. Roasting at high heat can help reduce this issue.
2. Can I make this salad vegan or gluten-free?
Absolutely! The recipe is naturally plant-based and vegan.
Use tamari or coconut aminos to keep it gluten-free while maintaining the savory flavor in the dressing.
3. Can I swap the cashews or dates?
Yes! Almonds, walnuts, pecans, or even dried cranberries make excellent alternatives.
Choose options based on your preferred flavor and texture combinations.
4. How can I make the salad more filling?
Add cooked grains such as quinoa, farro, or bulgur.
You can also include chickpeas or lentils for additional plant-based protein, turning it into a satisfying main dish.
5. How long does the salad stay fresh?
Stored in an airtight container, the salad will stay fresh for 2–3 days.
Keep the dressing separate until ready to serve to maintain the salad’s crisp texture.
