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Roasted Broccoli Salad (Whole30, Dairy-free)

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.
Course Light Lunch, Side Dish
Cuisine Australian
Prep Time 10 minutes
Cook Time 20 minutes
Author Sally


  • 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.


This salad serves 2 people as a side or can make 1 large single serve. To feed more, simply double the recipe.
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