Roasted Broccoli Caesar Salad
Broccoli caesar salad is a bold, flavor-packed twist on the classic caesar salad, swapping crunchy romaine lettuce for roasted broccoli. It's topped with homemade croutons and a creamy dairy free Caesar dressing that's tangy, briny, and oh so delicious.
Ingredients
Roasted Broccoli
- 6 cups broccoli florets
- olive oil
- kosher salt
Homemade Croutons
- 3 cups cubed bread any variety
- 2 tablespoons extra virgin olive oil
- 1 teaspoon nutritional yeast
- 1 teaspoon Italian seasoning
- ½ teaspoon diamond crystal kosher salt use ¼ teaspoon if using anything else
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- freshly ground black pepper to taste
Dressing
- dairy free caesar dressing to taste
Instructions
- Preheat the oven to 425°F.
- Prep broccoli. Toss the florets with olive oil and season with a couple pinches of kosher salt. Arrange them in a single layer on a baking sheet (no parchment paper needed).
- Prep croutons. Toss the cubed bread on a second bare baking sheet with olive oil and the seasonings until evenly distributed then arrange them into a single layer.
- Bake. Bake the croutons for 8-10 minutes, checking after the 8 minute mark so they don't burn. Roast the broccoli for 12-15 minutes, checking after the 12 minute mark. There should be light charring on the edges.
- Combine. In a large bowl, toss the roasted broccoli, croutons, and dressing (add one tablespoon at a time to taste, you won't need all of it) until well combined. Enjoy!
Notes
See the blog post for helpful tips and serving ideas.