Charred Broccoli Salad

I’ve made it a personal vow to make lunch a little healthier + a little heartier these days. With having to go to the bar mid afternoon most days, the dinner schedule is askew. Moral of the story - lunch is the opportunity to get in a big, satisfying meal, so I’m really just trying to take the opportunity. This Charred Broccoli Salad has become my new go-to. I’ve made it several times this summer, both for dinner + as a side for pizza, & I just really enjoy it.

It has so many of my favorite salad things - a maple-mustard dressing + crunchy kale + a generous sprinkle of parmesan shreds. The roasted broccoli, however, is the real over the top component. & definitely will suit you if you’re in to roasted veggies, which we very much are at my house. Veggies tossed in EVOO with a pinch of salt + pepper, & roasted until brown. I mean - so simple + such a good way to get some veggies in. For broccoli in particular, the light char you get on the florets is really, really tasty. So good in fact that Jordan & I both are guilty of snagging a couple florets right off the pan as a little pre-meal snack. They’re just like the perfect little salty, crunchy bite, and the tender meaty-ness the broccoli takes on is just an added bonus.

 
IMG_6487.jpg
IMG_6494.jpg
IMG_6491.jpg
 

The dressing is the other real tasty component - maple dijon vinagrette. My favorite right now! The salad has so many salty components - the broccoli + the cheese + the salami. They all pack the savory vibes. So a dressing on the sweeter side is nice disparity.

It’s crisp, crunchy, refreshing, & perfect for whipping up for a low effort or making ahead of time for an on-deck, healthy lunch. In my case, it’s saving me from eating copious amounts of peanut butter pretzels behind the bar.

 
IMG_6492.jpg
 

For the dressing (I make a lot of dressing because I just love it!)

  • 1/2 c. Dijon

  • 1/4 c. maple syrup (or honey)

  • 1/2 c. EVOO

For the salad

  • 1 head of broccoli, cut into florets

  • 2-3 tbsp EVOO

  • 4-5 c. kale

  • 1/4 of a red onion, thinly slice

  • 1/4 c. sliced salami

  • 3 tbsp good quality parmesan shreds

  • 1 avocado, sliced

  • Salt + pepper

Take all of the ingredients for the dressing, place them in a mason jar, & shake until emulsified. Set aside in the fridge.

Preheat the oven to to 375. Toss the florets in EVOO & a pinch of salt and pepper. Spread on a foil lined breaking sheet. Roast for 30-35 minutes. The florets should be charred on the edges (but not burned) & tender. Set aside.

Toss the kale + onion with about half of the dressing along with a light pinch of salt + pepper. Add in more dressing if desired. Portion out the kale into bowls or transfer to a serving tray if serving family style. Top with the salami, parmesan, and broccoli florets. Place the sliced avocado right in the center. Finish by drizzling a spoonful of the dressing right over the top. Enjoy!

Lesley ZehnerComment