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Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest, drizzled with delicious Mustard Seed Maple Dressing. Amazingly simple, yet filled with vibrant flavor. Video.
Our work is to make ourselves visible in this world. This is the soul’s individual journey, and the soul would much rather fail at its own life than succeed at someone else’s. ~David Whyte
This recipe for Roasted Broccoli Salad with Mustard Seed Maple Dressing has a lot of flavor and texture while still being so easy to put together! These combined flavors just make the roasted broccoli so happy! We start by roasting the broccoli, and while it is in the oven, the rest of the ingredients are prepared.
The dressing is simple but packed with so much vibrant depth. Whole grain mustard is combined with fresh tarragon, shallots, and lemon juice with just enough maple syrup to balance it out without being overly sweet. It is so bright without being to sharp and perfectly pungent!
We toss the roasted broccoli and dressing along with kalamata olives and top it off with the toasted almonds and lemon zest. Feta is delicious here but optional! Serving at room temperature will bring all the good tastes front and center.
Roasted Broccoli Salad Video
How to Make Roasted Broccoli Salad
Step one: Roast the broccoli using this fast and easy method.
Step two: While the broccoli is in the oven, whisk together the Mustard Seed Maple Dressing.
Step three: Chop the roasted broccoli into bite-sized pieces.
Step four: Place cut broccoli in a bowl, toss with sliced kalamata olives, lemon zest and Mustard Seed Maple Dressing.
Step five: Transfer to a serving bowl. Sprinkle toasted almonds over the top, and if desired, add slices of feta cheese or vegan feta or leave it off entirely.
More Broccoli Recipes to Enjoy
- Crispy Oven Roasted Broccoli
- 15-Minute Broccoli with Garlic & Lemon Zest
- Creamy Vegan Broccoli Salad
- Broccoli Quinoa Cakes!
- Vegan Broccoli & Chedda & Soup
- Creamy Broccoli Pesto Soup
Hope you enjoy!Print
Roasted Broccoli Salad
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: roasted
- Cuisine: American
- Diet: Vegan
Easy Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest drizzled with Mustard Seed Maple Dressing.
- 1 large head of roasted broccoli
- 1/4 cup sliced almonds, toasted
- 10 kalamata olives, sliced in half
- 1/4 cup feta or vegan feta(optional)
- lemon zest from one lemon
Maple Mustard Seed Dressing
- 1 tablespoon whole grain mustard
- 1 tablespoon maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon fresh tarragon
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 teaspoon shallots, minced
- Roast the broccoli. (Instructions here.)
- While broccoli is roasting, make the dressing. In a bowl, whisk together whole grain mustard, maple syrup, lemon juice, olive oil, tarragon, shallot, salt and pepper.
- Cut cooled broccoli into bite-sized pieces.
- Toss in a bowl with the kalamata olives and half of the dressing.
- Transfer to a serving bowl. Top with almonds, lemon zest and feta cheese. Drizzle on more dressing as needed. Serve at room temperature.
Salad will keep up to 4 days in the fridge.
- Serving Size:
- Calories: 133
- Sugar: 2.4 g
- Sodium: 349.5 mg
- Fat: 10.6 g
- Saturated Fat: 2.3 g
- Carbohydrates: 7 g
- Fiber: 2.6 g
- Protein: 4.1 g
- Cholesterol: 8.3 mg
Keywords: roasted broccoli salad, roasted broccoli salad recipe
Really tasty and unique flavors. I made it for a dinner party and it was a hit.
Due to a lemon sensitivity, what can I substitute for my acid instead?
Verjus is nice, it is a bright and crisp substitute for lemon that is somewhere between vinegar and wine. Champagne vinegar or white balsamic could also work, you may want to adjust the sweetener in the recipe as these may be a little on the sweet side. Good old apple cider vinegar will work too!
This was the bomb dot com! So so yummy!
Great to hear Catherine!
I’m salivating just looking at this recipe that I have made several times and will make as a side for a dinner with friends this weekend. Is it Saturday yet?
Haha…feels like it should be! Great to hear you are enjoying!
A deliciously simple and fast lunch for my husband and me. I used parmesan since we didn’t have feta. Enjoyed the dressing!
Glad you enjoyed!
Hi Tonia, I’m planning on making this for a gathering of 20 people. If I do it ahead of time and refrigerate it, can I just bring it up to room temp? Thank you!
Hi Deb, I would roast the broccoli ahead and then dress it 20 minutes or so before you serve. I think it would work either way but the broccoli will probably stay brighter this way. Love to know how it works out!
Wanted to let you know that your suggestion to add the dressing right before serving was spot on. The broccoli remained bright and crisp and was enjoyed at our outdoor Sukkot feast. Thank you!
Can you suggest an alternative dressing? This one sounds delicious to me, but my elderly mom (who lives with me) does not like lemon or tarragon. Would balsamic vinegar and thyme or parsley work?
Those sound like great substitutes Janet. If you want to keep it lighter in flavor you could use white balsamic or champagne vinegar. Also you may want to adjust the sweetness- start with half and add more to taste.
Simply delicious as is. We had as a meal for supper and even my picky husband raved about it. The dressing is really the finishing touch!
Love it Maria!
Roasted Broccoli! I am in Love!!!
I actually had to make a second batch of Roasted Broccoli for the salad, because I ate the first as soon as it came out of the oven.
I had all your salad ingredients on-hand and did not change a thing – fresh, flavorful and filling. I am making another salad this evening to share. Thank you!!!
Yay! Thanks Beth Anne, so glad you are enjoying!
My daughter and I made this for meatless Monday. Delicious! I roasted a head of broccoli for each of us. It cooks down and it was our main course. The tarragon made the salad. Thanks. Sylvia.
Awesome Stephanie- glad you liked it!
Delicious, vibrant, filling, and perfect after an overindulgent vacation! Will keep in the rotation. Did add some freshly harvested and sautéed oyster mushrooms, but otherwise made as written and it was perfect.
We’re so happy you enjoyed this! The oyster mushrooms sound so tasty here!
Amazing flavor! I kept munching on it, before it made it to the table! So good!
We’re so happy you enjoyed this!
Didn’t have tarragon so looking forward to trying it again. But this was excellent without it – a fun new flavour combo.
Is there an option for someone who doesn’t like olives? (I know…I know…) what about capers?
Capers would work great here!
Very simple but delicious! This is one of my “go to” recipe sites and I am so appreciative
Great to hear Ashley!
Wow, what a wonderful recipe, the tarragon makes this extra ordinary!
OMG, incredible! I didn’t have grain mustard so substituted with Dijon and it was one of the best salads I ever had!
Perfect Susie, so glad you liked it!
This recipe is delicious! I have already made it three times. Thanks!
Yay! Great to hear.
Purple Sprouted broccoli is in season in Oregon so I had to make this! This was delicious. I sub green olives stuffed with blue cheese for the feta and kalamata olives bc its what I had on hand. I also added brown rice to make it a main dish. Yum!
Love it Ann! That sounds amazing.
This looks great! Do you have a recommendation for a substitute for the tarragon. My husband does not like tarragon.
Fresh thyme or rosemary would be nice!
Great! Thank you!
Would this work with roasted cauliflower instead of broccoli?
Sounds great Rose! Let us know if you try it.
This roasted broccoli salad is delicious. Couldn’t stop eating it. I suggest you make a lot because it will disappear super fast.
Great to hear Carol!
Loved this recipe. My new favorite way to eat broccoli!
So glad you liked this Karen!
Sounds fabulous- I’m going to use green beans since I’ve no broccoli- love the use of mustard- maple combo in the dressing
That sounds great!