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This delicious roasted broccoli and asparagus salad is packed with flavour and takes only about fifteen minutes to make. Add this to your salad bowl, or enjoy it as a side dish with a bowl of pasta, rice or grains. This lovely salad will surely please you!
This salad has the perfect texture of roasted broccoli and asparagus, topped with a delicious lime and tahini dressing, elevating the taste profile to a new level.
Recipe origin
I wanted a healthy salad which required little effort and was delicious at the same time. After multiple attempts, I created this salad using flavours I could enjoy with any meal, whether it is Indian curry, Italian pasta or a healthy salad bowl. This salad ticks all boxes – it is lemony, packed with flavour, healthy and very easy to make.
You only need a few simple ingredients and about 15 minutes to create this magical salad.
Ingredients for roasted broccoli and asparagus salad
- Tenderstem broccoli – this recipe works well with tenderstem broccoli and also with fresh/frozen small broccoli florets
- Asparagus spears, trimmed
- Extra virgin olive oil, to drizzle
- Lime
- Salt
- Ground black pepper
Dressing:
- Tahini
- Lime zest
- Salt
- Hot water
- Olive oil
Instructions to make roasted broccoli and asparagus salad
If using broccoli heads, start by cutting broccoli into small florets.
Drizzle some olive oil over the broccoli and asparagus. Add a lime cut into two halves. Season with salt and pepper and let them bake in the oven till they are perfectly cooked and turn slightly golden.
Before roasting
After roasting
For the dressing, mix tahini, lime zest, salt, hot water and olive oil in a small bowl. Add hot water in small increments to achieve the desired consistency.
Drizzle the dressing over the cooked vegetables, squeeze the desired amount of lime juice and enjoy!
This roasted broccoli and asparagus salad is:
creamy
lemony
perfectly roasted
nutritious
and very easy to make!
Roasted broccoli and asparagus salad
Ingredients
- 150 g tenderstem broccoli or sub with small broccoli florets – fresh or frozen
- 150 g asparagus spears trimmed
- 2 tablespoon extra virgin olive oil to drizzle
- 1 lime
- salt
- ground black pepper
Dressing
- 3 tablespoon tahini
- lime zest of one whole lime
- salt
- 2 tablespoon hot water
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400F/200C fan setting and line a large baking tray with parchment paper.
- Wash and pat-dry the broccoli florets or tenderstem broccoli and asparagus stems. If using frozen veggies, make sure to thaw them completely.
- Zest a lime using a microplane zester and transfer it to a small bowl.
- Cut the lime in half and add it to the baking tray along with broccoli and asparagus.
- Drizzle some olive oil, salt and ground black pepper. Mix well.
- If using fresh veggies, bake for 10-13 minutes ( 10 for perfectly cooked and slightly crisp, 13 for slightly golden exterior). If using frozen veggies, bake for 15-17 minutes, till the veggies are well cooked and slightly golden.
- Mix all ingredients for the dressing. Add hot water in small increments until you achieve a perfectly creamy pourable consistency.Add more tahini for creaminess and adjust the taste by adding more salt if necessary.
- Drizzle the dressing over the cooked vegetables, squeeze the desired amount of lime juice and enjoy!
Notes
Nutrition
Storage instructions
This salad is best when eaten fresh. Undressed leftovers stay fresh for up to 2 days in the refrigerator.
FAQ
- Does this recipe work with frozen broccoli florets?
Yes, but the cooking time will vary. Check cooking instructions for details.
2. Can the tahini dressing be skipped?
Tahini dressing is the game changer in this recipe and transforms the taste to a whole new level. Although not strictly required, highly recommend adding it.
If you like salads with a creamy dressing, why not try Kale salad with tahini dressing with your next meal.
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