This roasted broccoli salad is one of my favourite quick and delicious sides. It is simple to make, has a satisfying crunch, and the combination of roasted broccoli, prosciutto, toasted almonds and a tangy red wine vinegar dressing makes it anything but a boring veggie dish. Serve it with your favourite protein for an easy weeknight meal.
Sometimes, especially when I’ve been travelling or feeling out of my normal routine, I get a strong craving for broccoli. I don’t know if that’s specifically a me thing or if other people get this way, but when you do find yourself craving a big bowl of green veg this is the way I recommend to do it.
While veggies can be boring, this salad is anything but. It’s got so much flavour thanks to a few key ingredients yet is so simple to prepare making it perfect for an easy weeknight side with a chicken schnitzel or air fryer steak.
To be honest, I’d happily skip the protein and just eat this salad on it’s own, it’s that good.
I first started making this salad many years ago when I discovered the Whole30 diet and was making some changes to the way I ate in order to feel better and healthier. While I don’t eat that way anymore, some things did stick and delicious salads like this one are one of them!
This roasted broccoli salad really is super simple with just your three main ingredients, but this simple combination makes this a salad that I just have to keep digging my fork back into for another bite.
Key Ingredients
This roasted broccoli salad with prosciutto brings together just a handful of ingredients to make a flavourful salad that pairs beautifully with your favourite proteins.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Broccoli – I use about two regular-sized heads of fresh broccoli, but you can adjust based on how many people you want to feed.
- Garlic powder – just a little bit adds a lot of savoury flavour to the broccoli as it roasts.
- Prosciutto – adds a delicious salty flavour to the salad and keeps this recipe suitable for a Whole30 diet. You can also substitute with bacon if you like, it will just need a little longer to cook through.
- Almonds – adding essential crunch to the salad. You can substitute with pine nuts or macadamias if you prefer.
- Olive oil – use a good quality extra virgin olive oil to roast the broccoli as well as use in the salad dressing.
- Red wine vinegar – I think this is what makes this salad so delicious as it adds not only a tangy element but a delicious flavour that works so well with the broccoli. You can substitute with balsamic if you like, but if you can get red wine vinegar I do recommend it!
Step-By-Step Instructions
Step 1: The first thing you will need to do is roast the broccoli. Start by removing the florets from the broccoli and chopping them as needed to make sure they are all similar sizes for even cooking.
No waste! While we wont be using the stems for this recipe, you can save them and use them in a stir-fry or use them in this broccoli and carrot salad by It’s Not Complicated.
Step 2: Toss the broccoli florets with some olive oil, a little garlic powder and some salt and pepper. Place it on a lined baking tray, spreading it out evenly and roast for about 20-25 minutes or until the broccoli is starting to brown.
Step 3: Add the prosciutto to the baking tray with the broccoli and place back into the oven for about 2-5 minutes or until it’s crispy.
Step 4: While the broccoli is roasting, toast the almonds in a dry small frying pan until golden brown, and whisk together the dressing ingredients.
Step 5: Chop up the crispy prosciutto and assemble the salad by placing the roasted broccoli, chopped prosciutto, toasted almonds and the dressing.
Storage Instructions
This salad is best enjoyed immediately while the broccoli is warm and slightly crispy. However, leftovers can be stored in an airtight container in the fridge for up to 1 day.
The broccoli will soften as it sits, but the flavours are still delicious. For the best texture, store the dressing separately and add it just before serving, and keep the toasted almonds separate so they stay crunchy.
Recipe FAQs
Absolutely. While it’s best warm, it’s still delicious cold and makes a great lunch the next day.
You can use bacon, just make sure to cook it through as it will take longer than prosciutto.
For a vegetarian version you can leave it out and add extra toasted nuts or even some crispy chickpeas for a bit of crunch.
Yes. Just double check your prosciutto contains no added sugar, but its usually fine.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy salad recipes:
Pear and Prosciutto Salad
Mango and Avocado Salad
Vietnamese Noodle Salad
The BEST Dairy Free Potato Salad
Roasted Broccoli Salad
Equipment
Ingredients
For the salad:
- 2 heads of broccoli
- 2 tablespoons olive oil
- 1.2 teaspoon garlic powder
- salt and pepper to taste
- 60 grams prosciutto approx. 4 slices
- 2 tablespoons slivered almonds
For the dressing:
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 180°C / 350°F and line a baking tray with baking paper.
- Cut the florets from both heads of broccoli, discarding the stems. Add the florets to a large bowl and toss with the olive oil, garlic powder, and a generous pinch of salt and pepper.
- Spread the broccoli evenly over the lined baking tray and roast for 20-25 minutes, or until the edges are browned and lightly crisp.
- In a small bowl, whisk together the red wine vinegar, olive oil, and a pinch of salt and pepper. Set aside.
- Place the slivered almonds into a cold, dry pan. Toast over medium heat, stirring often, until golden and fragrant. Remove from the heat and set aside.
- Remove the tray from the oven, add the slices of prosciutto on top of the broccoli, and return to the oven for 2-5 minutes until crisp. Set aside to cool slightly, then roughly chop.
- Add the roasted broccoli to a serving bowl and drizzle over the dressing. Add the chopped prosciutto and toasted almonds and toss to combine.
- Serve immediately while the broccoli is warm.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in February 2021 and has been updated in 2025 with new photos and more helpful information. The recipe remains the same.
Ruth Palsson says
A bit of fun to make and good to eat with the AIR FRYER CHICKEN SCHNITZEL! I got creative to feed your mother!!!
sherry says
this sounds marvellous. we love broccoli in this house:) and of course bacon is always a winner. Yum! i like to freeze broccoli stems and use later in soups and stews. i hate waste too!
Sally says
That’s a great tip Sherry!