Charred Broccoli Salad (Printable)

Smoky roasted broccoli combined with lemon, garlic, and Parmesan for a fresh, vibrant side or light dish.

# Ingredient List:

→ Vegetables

01 - 1 large head broccoli, cut into florets (approx. 1.1 lbs)
02 - 1 small red onion, thinly sliced (optional)

→ Dressing

03 - 3 tablespoons extra-virgin olive oil
04 - 1 lemon, zested and juiced
05 - 1 clove garlic, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish

08 - 1/3 cup shaved Parmesan cheese (about 1.4 oz)
09 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
10 - Fresh parsley, chopped (optional)

# Steps:

01 - Set oven to 425°F or air fryer to 400°F.
02 - Toss broccoli florets with 2 tablespoons olive oil, half the lemon zest, sea salt, and black pepper.
03 - Spread broccoli evenly on a baking sheet or air fryer basket. Roast or air-fry for 12 to 15 minutes, turning once, until edges are charred and broccoli is tender.
04 - During the final 5 minutes of cooking, add sliced red onion to the tray or basket if using.
05 - Whisk remaining 1 tablespoon olive oil, minced garlic, lemon juice, and remaining lemon zest in a large bowl.
06 - Add the hot charred broccoli and onions (if used) to the dressing. Toss thoroughly to coat.
07 - Transfer to a serving platter. Top with shaved Parmesan, toasted nuts, and chopped parsley as desired. Serve warm or at room temperature.

# Tips from the Pros:

01 -
  • The broccoli gets crispy and smoky instead of steamed and sad, which changes everything.
  • It comes together in 25 minutes, so you can make something restaurant-quality on a Tuesday.
  • Tastes equally good warm or cold, making it perfect for meal prep or last-minute entertaining.
02 -
  • Don't wash and dry the broccoli then immediately roast it—that residual moisture will steam instead of char, and you'll miss the whole point.
  • The lemon zest toasted on the broccoli tastes completely different from juice added after, so don't skip that step or swap it out.
  • If your broccoli starts smelling burnt rather than toasty, your oven is hotter than you think—lower the rack position and check at the 12-minute mark.
03 -
  • Save your lemon halves after zesting and juicing—drop them into the roasting pan during the last minute to warm and release extra brightness.
  • If you don't have pine nuts, don't skip the crunch altogether; toasted sunflower seeds or even crushed pistachios work and add their own personality.
  • Make the dressing in the bottom of the serving bowl so it's ready to coat the warm broccoli the moment it comes out of the oven.
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