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Chopped salad with roasted broccoli, romaine, cherry tomatoes, and other vegetables on a large white serving platter with two wooden spoons on the right.

Roasted Broccoli Salad with Creamy Almond Dressing

  • Author: Veronika | thehealthfulideas
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 2-4 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan


This Roasted Broccoli Salad is the perfect salad for fall, winter, or spring. It's easy to make and packed with a ton of flavor!




  • 1 head of broccoli, cut into florets
  • 1 tbsp avocado oil
  • ¼ tsp each sea salt and pepper
  • 1-2 heads romaine lettuce, roughly chopped (depending on the size, about 5 cups)
  • 1 english cucumber, diced
  • 1-2 cup cherry tomatoes, halved
  • ½ medium red onion, thinly sliced into half moons
  • ¼ cup finely chopped fresh dill
  • ½ cup toasted or raw pecans, roughly chopped (see notes)


  • 2 tbsp almond butter
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dijon mustard
  • ¼ cup freshly squeezed lemon juice (1-2 lemons)
  • 1 tsp maple syrup (optional to balance the flavors)
  • ½ tsp hot sauce
  • ¼ tsp each sea salt and freshly ground black pepper
  • water (optional, to reach desired consistency)



  1. Preheat your oven to 400F (200C).
  2. Add broccoli florets to a large baking sheet, drizzle with avocado oil, and season with salt and pepper. Toss to coat well. Try to spread the broccoli out as much as possible so they’ll get crispier.
  3. Roast in the preheated oven for 20-25 minutes until slightly charred and crispy.
  4. While the broccoli is roasting, make the dressing (see instructions below).
  5. To a large mixing bowl add romaine lettuce, cucumber, cherry tomatoes red onion, fresh dill, pecans, and roasted broccoli. Drizzle with the dressing and toss everything together until well-mixed. 
  6. Serve garnished with extra fresh dill or toasted pecans.


  1. Mix all ingredients together in a medium bowl or a jar and store in the fridge until ready to use.


Toasted pecans: Preheat the oven to 350F. Spread raw pecans on a baking sheet and roast for 15 minutes. Allow to cool and store in an airtight container at room temperature for up to a week.

Extras: Feta, soft goat cheese, chicken, salmon, tofu, or chickpeas.

Storing: Store any leftovers in an airtight container in the fridge for up to 2 days. The romaine lettuce will wilt down in the dressing pretty quickly so it’s best eaten right away or the next day.

Keywords: roasted broccoli salad, almond butter dressing