Broccoli Sesame Salad
Submitted by Theia
Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
45 minRoasting broccoli at high heat transforms it from something kids push around their plate into something with charred, caramelized edges and a nutty sweetness that’s hard to stop eating. Tossed with a punchy sesame and soy dressing, this salad works as a side dish for practically any Asian-inspired meal.
The quick blanch before roasting is the key step. One minute in boiling water sets the bright green color and jump-starts the cooking so the broccoli finishes quickly in the oven without drying out. The high-heat roast adds those golden-brown spots that carry most of the flavor.
The dressing comes together while the broccoli roasts: soy sauce for salt, rice vinegar for tang, and sesame oil for that toasty, fragrant richness. Pour it over the hot broccoli so it absorbs into every nook of the florets. Toasted sesame seeds scattered on top add crunch to every bite.
Kitchen Tips
- Spread the broccoli in a single layer on the baking sheet. Piled-up pieces steam instead of roasting
- Flip the pieces halfway through for even browning on both sides
- Don’t skip the blanch. It ensures bright color and even cooking in the short roasting time
- Serve warm for the best flavor, but this holds up well at room temperature for a potluck or buffet
Variations
- Add a teaspoon of chili flakes or a drizzle of chili oil to the dressing for a spicy version
- Toss in toasted cashews or sliced almonds for extra crunch alongside the sesame seeds
- Use tamari instead of soy sauce to keep this gluten-free
Ingredients
Directions
Wash broccoli, discarding leaves and toughest part of stem.
Blanch entire head in boiling water for one minute.
Rinse under cold water.
Break off florets and cut remaining stem (peeled, if desired) into 2 inch pieces.
Preheat oven to 450℉ (230℃).
Pour olive oil onto a baking sheet.
Spread broccoli pieces in one layer, turning to coat with olive oil.
Roast at 450℉ (230℃). for 5 minutes, turn broccoli pieces over, and continue roasting until broccoli begins to brown, about 5 minute more.
Whisk together soy sauce, vinegar, and sesame oil.
Stir in 3 tablespoons sesame seeds.
When broccoli is done, transfer to a bowl and pour dressing over it, stirring gently to coat.
Sprinkle with remaining tablespoon sesame seeds.
Serve warm or at room temperature.
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