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.

Easy Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest, drizzled with delicious Mustard Seed Maple Dressing.  Amazingly simple, yet filled with so much vibrant flavor. 
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

broccoli

How to Make Roasted Broccoli Salad

Step one: Roast the broccoli using this fast and easy method.

whisking the dressing together

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.

chopping 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.

tossing salad together

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.

Easy Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest, drizzled with delicious Mustard Seed Maple Dressing.  Amazingly simple, yet filled with so much vibrant flavor. 

More Broccoli Recipes to Enjoy

Easy Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest, drizzled with delicious Mustard Seed Maple Dressing.  Amazingly simple, yet filled with so much vibrant flavor. 

Hope you enjoy!

~Tonia

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Easy Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest drizzled with Mustard Seed Maple Dressing.

Roasted Broccoli Salad

  • Author: Tonia | Feasting at Home
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: salad
  • Method: roasted
  • Cuisine: American
  • Diet: Vegan

Description

Easy Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest drizzled with Mustard Seed Maple Dressing.


Ingredients

Scale
  • 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

Instructions

  1. Roast the broccoli.  (Instructions here.)
  2. 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.
  3. Cut cooled broccoli into bite-sized pieces.
  4. Toss in a bowl with the kalamata olives and half of the dressing.
  5. Transfer to a serving bowl.  Top with almonds, lemon zest and feta cheese.  Drizzle on more dressing as needed. Serve at room temperature.

Notes

Salad will keep up to 4 days in the fridge.

Nutrition

  • 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

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Comments

  1. 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?

    1. 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.

  2. 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!

  3. 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!!!

  4. 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.

  5. 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.

    1. We’re so happy you enjoyed this! The oyster mushrooms sound so tasty here!

  6. Didn’t have tarragon so looking forward to trying it again. But this was excellent without it – a fun new flavour combo.

  7. Hi
    Is there an option for someone who doesn’t like olives? (I know…I know…) what about capers?
    Thanks!!

  8. Very simple but delicious! This is one of my “go to” recipe sites and I am so appreciative

  9. OMG, incredible! I didn’t have grain mustard so substituted with Dijon and it was one of the best salads I ever had!

  10. 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!

  11. This looks great! Do you have a recommendation for a substitute for the tarragon. My husband does not like tarragon.

  12. This roasted broccoli salad is delicious. Couldn’t stop eating it. I suggest you make a lot because it will disappear super fast.

  13. Sounds fabulous- I’m going to use green beans since I’ve no broccoli- love the use of mustard- maple combo in the dressing