This easy roasted broccoli salad with prosciutto and toasted almonds makes a great side dish or easy and healthy lunch. This simple salad has the perfect combination of salty and tangy and makes a great addition to any Whole30 meal plan.
Oh hi, it’s me, someone who says they hate salad coming at you with another delicious salad recipe.
Now I know hate is a strong word but for a salad to find its way onto my regular rotation, it’s going to have to be delicious and easy to prepare.
This is not your average salad though, there is not a soggy piece of lettuce in sight, but rather each bite is filled with that satisfying crunch from the broccoli and the almonds, mixed in with the salty prosciutto and tangy dressing.
It’s quite simply my new favourite way to enjoy the humble broccoli.
One of the things I usually dislike about making a salad when it’s just me and my husband is that any leftovers don’t tend to save very well which leads to food waste. So I simply don’t make them very often.
This salad however is the perfect amount to serve 2 people as a side or 1 hungry person for lunch.
This recipe was created as I was looking for a salad to serve with dinner that was also compliant as part of the Whole30 diet.
The combination of dark green vegetables such as broccoli, brussel sprouts, kale and cabbage with salty bacon is such a classic as it simply just tastes so delicious.
On the Whole30 diet in Australia, you will never really find any compliant bacon as most of it uses sugar in the curing process. Prosciutto on the other hand is easily available – just make sure the one you choose only contains pork and salt.
If you’re not on Whole30, then feel free to sub the prosciutto for bacon as it will work well. I would recommend dicing the bacon and cooking in a pan instead of the method for the prosciutto written in the recipe however, as the bacon will take much longer to cook.
How to make this roasted broccoli salad
The first thing you will need to do is roast the broccoli. Start by removing the florets from a large head of broccoli and chopping them as needed to make sure they are all similar sizes for even cooking.
You can discard the stems as we won’t be using them in this recipe however instead of binning them you can keep them for a stir-fry or use them in this broccoli and carrot salad by It’s Not Complicated to avoid waste.
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 15 minutes or until the broccoli is starting to brown.
From here, we just want to make sure our prosciutto gets crispy so place that on the baking tray with the broccoli and place back into the oven for about 2 minutes.
While the broccoli is cooking, you’ll also want to toast the almonds in a small frying pan.
Once ready to serve, quickly whisk together the dressing ingredients and toss with the roasted broccoli. To serve, sprinkle with the chopped prosciutto and toasted almonds.
It really is a super simple salad with just your three main ingredients, but the combination of the roasted broccoli with the salty prosciutto, crunchy almonds, and tangy dressing thanks to the red wine vinegar, makes this salad something that I just have to keep digging my fork back into for another bite.
If you’re looking for delicious and easy salad for lunch or wanting to put together a side to serve with grilled chicken or steak, then this is the perfect recipe for you.
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Roasted Broccoli Salad (Whole30, Dairy-free)
- 1 head of broccoli
- 1 tablespoon olive oil
- pinch of garlic powder
- salt and pepper to taste
- 2 slices prosciutto
- 1 tablespoon slivered almonds
For the dressing:
- ½ tablespoon red wine vinegar
- ½ tablespoon olive oil
- salt and pepper to taste
- Preheat the oven to 180°C and line a tray with baking paper.
- Cut the florets from the head of the broccoli, discarding the stem. In a large bowl, toss the broccoli with the olive oil, garlic powder, and a pinch of salt and pepper. Lay the broccoli out on the prepared baking tray and place in the oven for 15 minutes or until the edges are starting to brown.
- Make the dressing by whisking together the red wine vinegar, olive oil and salt and pepper. Set aside. In a cold, dry pan, add the almonds and toss over medium heat until they have turned golden brown and toasted.
- Remove the broccoli from the oven and add the strips of prosciutto to the baking tray and bake again for 2 minutes.
- In your serving bowl add the roasted broccoli and drizzle with the dressing. Toss to coat. Chop up the cooked prosciutto and sprinkle over the broccoli. Top with the salad with the toasted almonds. Serve immediately.