If you're looking for a delicious way to enjoy roasted veggies, this Roasted Broccoli and Mushroom Salad is a game-changer! Perfectly charred broccoli and earthy mushrooms are tossed with a zesty lemon-garlic dressing and topped with crunchy nuts and cheese for extra flavor. Whether you're searching for easy dinner recipes or a satisfying side dish, this salad delivers on both taste and nutrition.
Roasted Broccoli and Mushroom Salad
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean, Western
Baking sheet
Mixing bowl
Knife and Cutting Board
Spatula
- 2 cups broccoli florets
- 2 cups cremini or button mushrooms sliced
- 3 tbsp olive oil
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- ¼ cup toasted almonds or walnuts
- ¼ cup grated Parmesan or crumbled feta cheese
Preheat & Prep
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the Veggies
In a mixing bowl, toss the broccoli florets and mushroom slices with olive oil, garlic, salt, black pepper, and smoked paprika.
Roast to Perfection
Spread the vegetables in an even layer on the baking sheet. Roast for 18–20 minutes, flipping once, until they’re crispy on the edges and tender inside.
Add Freshness & Crunch
Transfer the roasted vegetables to a serving bowl. Drizzle with lemon juice, then top with toasted nuts and cheese.
Serve & Enjoy
Toss everything together and serve warm or at room temperature.
Pairings
This salad makes a fantastic side dish for grilled tofu, roasted chicken, or quinoa bowls. For a heartier meal, serve it over a bed of leafy greens or alongside warm crusty bread.
FAQs
1. Can I use different types of mushrooms?
Absolutely! Cremini, button, shiitake, or even portobello mushrooms work well in this salad. Vegetarian mushroom recipes often use a variety of mushrooms to enhance flavor and texture.
2. What’s the best way to roast broccoli for a crispy texture?
Make sure your broccoli is dry before roasting, spread it in a single layer, and avoid overcrowding the pan. This ensures even caramelization and crispiness.
3. Can I meal prep this salad?
Yes! This salad keeps well in the fridge for up to 3 days. Just store it without the nuts and cheese, then add them before serving.
