Roasted Broccoli Salad

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.

Course Light Lunch, Side Dish

Cuisine Australian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 188kcal

Author Sally

Equipment

large baking sheets

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

Yield: This salad serves 4 people as a side dish or 2-3 large portions. To feed more, simply double the recipe.

Nutrition