Charred Broccoli Salad (Print view)

Smoky roasted broccoli tossed with lemon, Parmesan, and pine nuts for a vibrant, light dish.

# List of Ingredients:

→ Vegetables

01 - 1 large head broccoli (approximately 1.1 lbs), cut into florets
02 - 1 small red onion, thinly sliced (optional)

→ Dressing

03 - 3 tablespoons extra-virgin olive oil
04 - 1 lemon, zested and juiced
05 - 1 clove garlic, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish

08 - 1/3 cup shaved Parmesan cheese (about 1.4 oz)
09 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
10 - Fresh parsley, chopped (optional)

# Step-by-Step Directions:

01 - Preheat the oven to 425°F or the air fryer to 400°F.
02 - In a large bowl, toss broccoli florets with 2 tablespoons of olive oil, half of the lemon zest, sea salt, and black pepper.
03 - Arrange broccoli in a single layer on a baking sheet or in the air fryer basket. Roast or air-fry for 12 to 15 minutes, turning once, until edges are charred and florets are tender.
04 - During the last 5 minutes of cooking, add sliced red onions to the tray or basket if desired.
05 - Whisk together the remaining 1 tablespoon olive oil, minced garlic, lemon juice, and remaining zest in a large bowl.
06 - Add the hot charred broccoli and onions (if used) to the dressing. Toss thoroughly to coat evenly.
07 - Transfer to a serving platter and garnish with shaved Parmesan, toasted pine nuts or almonds, and chopped fresh parsley as desired. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The caramelized edges give you a smoky depth that makes every bite feel indulgent without any fussy technique.
  • It comes together in under 30 minutes, making it perfect for those nights when you're hungry now but don't want to spend hours at the stove.
  • Works warm, at room temperature, or even chilled, so it adapts to however you're living that day.
  • One bowl, one pan, no complicated steps means more time eating and less time stressed about cleanup.
02 -
  • Don't skip turning the broccoli halfway through roasting; the side that touches the pan first gets all the love and can burn if you leave it alone.
  • The hot broccoli mixed with the cold dressing is the real magic here, so don't let it cool completely before tossing, or you lose that softening of the raw garlic and the way the oil coats everything.
  • If your Parmesan shaver isn't working well, use a vegetable peeler instead and you'll get bigger, more dramatic pieces.
03 -
  • Don't crowd the baking sheet; give the broccoli space to breathe so the heat can get to every side and create real char instead of steam.
  • Microplane your lemon zest over the broccoli before it roasts so the zest gets toasted and fragrant, not raw and sharp.
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