RECIPE: Roasted Broccoli Salad with Tahini Dressing

This crunchy roasted broccoli salad is a satisfying summer side dish that’s easy to make ahead of time. Perfect for cookouts, it’s tossed with cabbage, dates, cashews, green onions, and a creamy tahini dressing—tangy, crunchy, sweet, and filling!

The first time I had this salad was at The Wigwam in Arizona. I ordered it for lunch by the pool, and I couldn’t believe how light and refreshing it was, yet filling at the same time. The salad is high in protein, thanks to the cashews and tahini, and the nutrient-rich veggies will keep you full all day long. When I was still thinking about the salad on my flight back home, I knew I had to recreate it.

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Ingredient Notes & Substitutions

• Broccoli: This salad would taste nice with roasted cauliflower as a substitute. You could even make it with curly kale.
• Purple cabbage: Alternatively, you could substitute with shredded carrots or a bag of slaw mix.
• Cashews: For a nut-free option, use sunflower seeds or pepitas instead. Other nuts, like walnuts, pistachios, or almonds, would also work.
• Dates: I urge you not to skip this! The dates add a delicious sweetness that balances well with the bitter cabbage and rich and tangy dressing.
• Green onions: Optional, but add a hint of pungent, sharp flavor.
• Tahini dressing: A creamy dressing made with tahini, water, lime juice, maple syrup, and tamari.

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How to Make Roasted Broccoli Salad

1. Preheat oven to 400°F. Chop the broccoli and season the florets with olive oil, salt, and pepper. Roast for 10 to 15 minutes and avoid overcooking.
2. Whisk together the tahini dressing ingredients.
3. Slice the cabbage and chop the cashews, dates, and green onions.
4. Toss the cooled broccoli with the remaining ingredients and the dressing.
5. Serve immediately and chill in the refrigerator.

Meal Prep & Storage Tips

This salad is perfect for making ahead. It tastes even better after the flavors have had time to meld.

Make Ahead

Prep all components a day or two in advance. Store the roasted broccoli, chopped veggies, and dressing separately in the fridge. Combine everything just before serving for the best texture.

Fully Assembled

If you’ve already mixed the salad, it will keep in the fridge in an airtight container for up to three days. The broccoli and cashews may lose some crunch over time, but the flavor remains delicious.

Serve Cold or Room Temperature

This salad is excellent straight from the fridge, but letting it sit out for 10 to 15 minutes before serving softens the dressing and brings out the flavors even more.

Short on Time?

Use a store-bought tahini dressing and a bag of pre-chopped slaw and pre-cut broccoli florets to cut down on prep.

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Serving Suggestions

Serve at a summer cookout with some of our other favorite seasonal sides!

• Zucchini Tart
• Bacon Peach Dip
• Charcuterie Board Pasta Salad
• Tomato Pie
• Blueberry & Peach Salsa

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Roasted Broccoli Salad with Tahini Dressing

This crunchy roasted broccoli salad is tossed with cashews, purple cabbage, dates, and green onions and is mixed with a creamy tahini dressing.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salad, Side Dish

Cuisine Mediterranean

Servings 4

Calories 351 kcal

Ingredients

  

1x2x3x

• 2 heads broccoli
• 1/2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper freshly ground
• 1 cup sliced purple cabbage
• 1/2 cup chopped cashews
• 1/2 cup chopped dates
• 1/4 cup sliced green onions

Tahini Dressing

• 3 tbsp tahini
• 2 tbsp water
• 1 tbsp lime juice freshly squeezed
• 1 tbsp maple syrup
• 1/2 tbsp tamari or soy sauce or liquid aminos

Instructions

 

• Preheat oven to 400F.
• Chop the broccoli and spread the florets out onto a baking sheet. Season with olive oil, salt, and pepper and toss around the pan to mix. Roast for 10-15 minutes. Cook for slightly less time than you might normally roast broccoli, to preserve the bright green color.
• While the broccoli roasts, whisk together all of the tahini dressing ingredients. If the mixture is too watery, add more tahini. If it is too thick, add more water or a little lime juice.
• Prep the remaining ingredients. Slice the cabbage, and chop the cashews, dates, and green onions.
• When the broccoli is done cooking, remove the pan from the oven and transfer the broccoli to a bowl or serving platter to cool.
• Once cooled, add the cabbage, cashews, scallions, and dates. Toss everything together, then pour in the dressing. You can always start with less and serve extra dressing on the side, depending on your texture preference.
• Serve immediately, or store in the refrigerator for a chilled broccoli salad. This tastes great when prepped the day before.

Nutrition

Calories: 351kcalCarbohydrates: 47gProtein: 15gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 531mgPotassium: 1333mgFiber: 11gSugar: 22gVitamin A: 2216IUVitamin C: 287mgCalcium: 194mgIron: 4mg

Keyword tahini dressing

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Hope you enjoy this crunchy broccoli salad recipe!

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