Charred Broccoli Salad (Printable)

Smoky roasted broccoli tossed with lemon, garlic, Parmesan, and toasted nuts for a fresh, flavorful dish.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), cut into florets
02 - 1 small red onion, thinly sliced (optional)

→ Dressing

03 - 3 tablespoons extra-virgin olive oil
04 - 1 lemon, zested and juiced
05 - 1 clove garlic, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish

08 - 1/3 cup shaved Parmesan cheese (about 1.4 ounces)
09 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
10 - Fresh parsley, chopped (optional)

# How to Make It:

01 - Preheat oven to 425°F or air fryer to 400°F.
02 - Toss broccoli florets with 2 tablespoons olive oil, half the lemon zest, sea salt, and black pepper.
03 - Arrange broccoli in a single layer on a baking sheet or air fryer basket. Roast or air-fry for 12 to 15 minutes, turning once, until edges are charred and broccoli is just tender.
04 - During the last 5 minutes of cooking, add sliced red onion to the tray or basket, if using.
05 - Whisk remaining 1 tablespoon olive oil, minced garlic, lemon juice, and remaining lemon zest in a large bowl.
06 - Add hot charred broccoli and onions to the dressing bowl and toss to coat evenly.
07 - Transfer salad to a serving platter. Top with shaved Parmesan, toasted nuts, and chopped parsley as desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Those burnt edges taste like caramel and smoke, making something humble feel genuinely special.
  • It comes together in under 30 minutes and works as a side dish or a light meal depending on your mood.
  • The bright lemon and nutty Parmesan balance the char so perfectly that even broccoli skeptics ask for seconds.
02 -
  • Don't crowd the baking sheet—the broccoli needs space to char, not steam. If your head is huge, use two pans.
  • The lemon zest is doing real work here, not just garnish. Zest the lemon before you juice it, or you'll end up with your fingers too slippery to hold it.
  • Hot broccoli + cold dressing is a mistake; make sure your dressing is ready so the warm florets can absorb the flavors as they cool slightly.
03 -
  • Use an air fryer if you have one—it gets the broccoli crispier and darker in less time, and there's less oil splatter to clean up.
  • Shaved Parmesan melts slightly into the warm dressing and tastes infinitely better than pre-grated cheese, which has anti-caking agents and tastes bitter by comparison.
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