This Roasted Broccoli Salad can be served warm or cold. With cherry tomatoes, cannellini beans, toasted sunflower seeds and a Sesame-Ginger Dressing – this salad kicks off a new recipe series I’m calling – everydayemily – a series focused on simple dishes that require few ingredients and little time, but pack in the nutrients.
Before we get into the recipe business, I want to share this great trick to slicing cherry or grape tomatoes in bulk. Instead of slicing them one by one – place them between two plastic lids from take away containers and slice the whole bunch in one swoop! This post shows you how it’s done! So if you’re making this Roasted Broccoli Salad in bulk, no worries, the tomatoes will only take a few minutes to slice with this kitchen hack!
I want to start sharing my most simple, healthy recipes – not even recipes – they’re ideas. Cooking is really all about having ideas. Being inspired by the food you have in front of you – thankful we have this abundance.
I’ll start if off my lunch a few days ago – Roasted Broccoli Salad. What’s wonderful about broccoli is that it has a long shelf life in the fridge. That means if you buy it and forget about it for a week – it will still be there for you. One of my favorite recipes on the blog is my Roasted Broccoli Barley Bowls with Creamy Tahini Dressing – I could lick the bowl!
Roasted Broccoli only takes about 8 minutes in the oven – great when you need a quick fix. 8 min – prep the dressing while you wait and you have a healthy, vegetarian salad that you can eat warm or cold, as a main or a side.
Let’s talk fresh ginger. Wondering how to store fresh ginger? Can you freeze fresh ginger?
YES! The answer is absolutely you can freeze fresh ginger. In fact it’s so much easier to grate when it’s frozen! Purchase a knob of fresh ginger, peel it, cut it into thumb sized pieces and place in a freezer bag. You’ll have fresh ginger at your fingertips at all times – add it to soups, smoothies, oatmeal and this Sesame-Ginger Dressing!
Since this is part of my everydayemily series, this recipe is versatile – you can swap out any bean for the cannellini (also try for this Spinach White Bean Quiche recipe), use any toasted nut and any vegetable suitable for sautéing or roasting – maybe zucchini since the season is about to begin. You don’t even have to turn on the oven – feel free to sauté your veggies. Roasting gives you the crispy, charred edges – so I prefer that!
- 1 garlic clove, finely minced
- 1 teaspoon grated ginger
- 3 tablespoons rice vinegar or white wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 5 tablespoons canola oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon toasted sesame seeds
- ¼ tsp Kosher salt
- pepper to taste
- 1 15 oz can cannellini beans, drained and rinsed
- 4 cups broccoli florets
- 2 tsp olive oil
- 1 cup halved cherry tomatoes
- 2 Tbs roasted sunflower seeds
- salt and pepper to taste
- optional - sprinkle of feta cheese
- Heat oven to 400F. (I use the convection roast setting on my oven).
- On a dark rimmed baking sheet, toss broccoli florets with the 2 tsp olive oil, Kosher salt and pepper.
- Roast for 8 -12 minutes, depending on your oven settings, until starting to get that nice crispy char on the edges.
- Optional step: If you want the beans to be warm as well, toss them with the broccoli for the last 1-2 minutes of roasting time.
- While the broccoli is roasting, prepare the dressing. Place all ingredients in small Cuisinart or blender. Give it a whirl until emulsified.
- Prep all the other salad ingredients and place in a large bowl. Add roasted broccoli. Toss with a little salad dressing and serve at room temp.