Roasted Broccoli and Potatoes Caesar Salad

This delicious roasted broccoli and potatoes Caesar salad is served warm with a creamy, zesty Caesar salad dressing. This salad only requires around 10 minutes of hands on time. The oven does the rest of the work for you! This recipe is budget-friendly, costing just 90p per portion!

Ingredients

This salad has 5 main elements:

• Roast potatoes
• Roasted broccoli
• Spring greens
• Almonds
• Caesar salad dressing

How to make roasted broccoli and potatoes Caesar salad

Using 2 roasting trays, the potatoes, broccoli, spring greens and almonds are roasted in the oven. The potatoes require almost an hour of cooking time and are, therefore, roasted separately. The dressing can be easily whipped up in a small bowl in just 5 minutes. I used a large mixing bowl to toss together all of my ingredients evenly before serving.

Caesar salad dressing

This creamy Caesar salad dressing is made using just 6 simple ingredients:

• Extra virgin olive oil
• Mayonnaise
• Fresh lemon juice
• Grated Parmesan
• Garlic
• Dijon mustard

Roasted broccoli and potatoes Caesar salad: tips

• You may need to toss your greens half-way through cooking to ensure they don’t burn.
• Thoroughly drain your vegetables. If the vegetables are still wet when you cook them they will steam rather than roast. This will give them a softer texture.
• Meal for one? If you want to make this recipe for one it can be made all in one roasting dish. Simply quarter your ingredients and add the broccoli and spring greens into the same dish as the potatoes.
• Have you got an air fryer? If you have a big enough air fryer use this to roast your veg. This will speed up your cooking time and save energy.
• Do you love cheese? Why not add some extra shavings of Parmesan to add some extra cheesiness to your salad.
• Add some crunch to your salad. Add in some croutons. Crispy homemade croutons would add an extra layer of texture to your salad.
• Boost the nutrition. Alongside the nuts sprinkle over some seeds. This will add extra texture as well as added vitamins and minerals. I recommend sunflower seeds or pumpkin seeds.

Nutrition

Broccoli – broccoli is an extremely nutrient-dense vegetable. It is rich in vitamins and minerals including vitamin C, vitamin K1, folate, potassium, manganese and iron. Research suggests that consumption of broccoli may help to prevent cancer and improve eye health.

Spring greens – spring greens are the first cabbages of the year. Spring greens are very high in vitamin C which supports the immune system. They are also high in vitamin K which helps to build bone strength. Leafy greens are also great plant sources of folate, iron and calcium.

Almonds – almonds are excellent nutrient sources. They contain healthy fats, fibre, protein, vitamin E and magnesium. Health benefits of eating almonds include improved blood sugar control, improved blood pressure levels and lower cholesterol levels.

Ingredient swaps and substitutions

• Swap spring greens for your favourite leafy greens. If you cannot find spring greens I recommend swapping them for kale or cabbage.
• Switch out the roasted potatoes for roasted sweet potatoes. This will add extra sweetness and nutrients into your salad. Sweet potatoes are high in vitamin A and are also digested more slowly so are less likely to cause a blood sugar spike. This helps you to feel fuller for longer.
• Switch out the almonds for your favourite nuts. All nuts have their own unique health benefits. I recommend using walnuts or pistachios or a mixture of all 3 nuts.
• To keep costs down I used regular broccoli. However, this recipe would be extra delicious with tender stem broccoli or purple sprouting broccoli.
• Swap the mayonnaise for light mayo. If you need to cut calories the Caesar salad dressing can be made with low-fat mayo, or even yoghurt, instead. Furthermore, you could halve the dressing recipe. I love this salad with lots of creamy dressing but it is still delicious and flavourful with a little less dressing.

Roasted broccoli and potatoes Caesar salad: Similar Recipes

If you liked this broccoli salad recipe then check these out:

• Asian tofu and mango noodle salad
• Couscous and sweet potato salad with harissa dressing
• Vegan rice noodles salad with sweet chilli dressing
• Vegan Greek pasta salad

Roasted broccoli and potatoes Caesar salad

5 from 1 vote

Warm roasted potato, broccoli and spring greens with roasted almonds and a creamy Caesar salad dressing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course, Salad

Cuisine: American

Calories: 511

Ingredients Method

Ingredients

  

• 650g potatoes cut into 3cm chunks
• 300g broccoli florets large florets halved or quartered
• 140g spring greens sliced into 1 inch strips
• 60g almonds roughly chopped
• 2 tbsp olive oil
• salt and pepper to taste

Dressing

• 3 tbsp extra virgin olive oil
• 3 tbsp mayonnaise
• 1.5 tbsp lemon juice
• 25g grated vegetarian Parmesan cheese finely grated
• 1/2 clove garlic finely grated
• 1 tsp dijon mustard
• salt and pepper to taste
• 1 tsp water

Method

 

1. preheat the oven to 210°C/190°C fan (410℉/375℉).
2. Place the potatoes in a roasting tray. Pour over 1 tbsp of olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast for 30 minutes. After 30 minutes, toss and roast for a further 20-25 minutes.
4. 18 minutes before the potatoes are done, place the broccoli in another large roasting dish. Pour over 2 tsp of olive oil. Season with salt and pepper, toss to coat evenly.
5. Roast for 8 minutes. After 8 minutes, add in the spring greens to the tray with the broccoli. Pour over 1 tsp of oil and toss together. Sprinkle the almonds over the top and roast for a further 10 minutes.
6. Whilst the veg is cooking, combine all of the dressing ingredients in a small bowl. Whisk together until fully combined.
7. In a large mixing bowl or salad bowl combine the roasted potatoes, broccoli, spring greens and almonds. Serve with the dressing on the side.