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Roasted Broccoli Salad with bacon, shallots, and crispy Panko in a Miso-Caesar dressing. Full of bold flavor and satisfying textures, this warm salad is sure to satisfy!
Table of Contents
Why You’ll Love this Roasted Broccoli Salad
Everyone needs a hearty roasted vegetable salad in their recipe rotation.
Much like my Asparagus and Avocado Salad, this one can be enjoyed as a main dish or side. It’s super filling and flavorful, and versatile enough to pair with any entree or protein.
The combination of crispy bacon, caramelized broccoli, and sweet roasted shallots is an all-star lineup. Paired with an umami-rich Miso-Caesar dressing, it will truly make your taste buds SING!
I also love that this salad can be enjoyed warm, chilled, or closer to room temperature. (I personally prefer it warm!)
Looking for more hearty warm salads? Check out my Warm Lentil Salad with Feta, Pesto Tortellini Salad, and this delicious Warm Farro Salad.
The Ingredients
- Broccoli: You need 1 lb. of broccoli florets, which should amount to 8 heaping cups.
- Bacon: You need 6 oz. of bacon, which I prefer to get uncured with no added sugar. The brand, Applegate, makes a great one!
- Shallots: Look for 2 medium shallots that are similar in size for more even cooking.
- Panko: If making the recipe gluten free, use a gluten free brand of Panko, or simply omit it.
- Olive Oil: Use a good quality extra-virgin olive oil here, since it’s one of the key ingredients in the dressing.
- Mayo: I prefer using avocado oil mayo, such as Chosen Foods brand, for extra heart-healthy fats.
- Lemon: You need 1 Tablespoon of fresh lemon juice from 1/2 of a juicy lemon.
- Miso Paste: A fermented soybean paste and secret weapon for adding worlds of savory depth. Look for either white or sweet miso paste, which aren’t quite as intense as the darker varieties.
- Anchovy Paste: The secret to achieving savory, salty depth is anchovy paste. Don’t worry — it won’t make the dressing taste fishy, but rather it give it an “oomph” of umami.
- Worcestershire: Alternatively, use a dash of lower-sodium tamari.
- Garlic: You need 1 small garlic clove, which you can mince or grate.
For a full list of ingredients and quantities, see the recipe card below.
Substitutions/Additions
- Make Vegetarian: I love using cashews in place of the bacon. They only need to roast for about half the time as the broccoli, so either roast them separately, or add them in halfway through.
- In place of the anchovy paste, use 1 tsp. of minced capers.
- Make Gluten Free: Use a gluten free brand of Panko, or crush your favorite brand of gluten free crackers.
- Add Dates: For a little pop of sweetness, mix in 2 pitted and chopped Medjool dates before serving.
- Make Keto: This roasted broccoli salad is already VERY low carb, and can easily fit into a keto diet.
Step-by-Step Instructions
Step 1: Preheat oven to 425ºF.
Step 2: Roast Broccoli, Bacon, and Shallots on a large rimmed baking sheet for about 30 minutes, tossing once halfway through. The broccoli should be crisp-tender, and the bacon should be crispy.
Transfer all ingredients to a large serving bowl.
Step 3: Prepare Miso-Caesar Dressing by combining mayo, lemon juice, miso paste, anchovy paste, and Worcestershire to a bowl; mix to combine. Add olive oil, whisking to combine, until smooth.
Step 4: Add Panko to the residual bacon grease left in the pan, mixing to coat. Pop the pan back in the oven for 3 to 4 more minutes, rotating once halfway through, until golden.
Step 5: Assemble salad by topping the broccoli and bacon mixture with Panko, Miso-Caesar dressing, and cheese. Toss well and serve warm!
How to Serve Roasted Broccoli Salad:
- As an Entree. This salad is plenty hearty and satisfying enough to enjoy on its own for lunch.
- With Grains. Spoon the salad over quinoa or farro for extra staying power.
- As a Side Dish. Need an easy side for Slow Roasted Salmon or Shrimp Skewers? This is the perfect pairing!
Recipe FAQs
For similar salty-savory flavor, pancetta is the closet substitute. If you’re looking for a vegetarian option, I suggest roasted cashews for richness + crunch.
This salad is best enjoyed fresh, however you can chop the bacon, broccoli, and shallots 1 day ahead. You can also mix the dressing 1 to 2 days in advance. Keep all of the components in the fridge until ready to use.
Transfer leftover salad to an airtight container and refrigerate for up to 4 days. The panko will lose its crisp, however the flavors will stay sharp.
You can enjoy leftovers chilled or closer to room temperature.
Once the salad is dressed, I do not suggest reheating it. Since there is mayo in the dressing, it can taste a bit funky after being reheated.
More Delicious Broccoli Recipes to Try:
If you give this roasted broccoli salad a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Roasted Broccoli Salad with Miso-Caesar Dressing
Equipment
- Large rimmed baking sheet
- Mixing bowls
Ingredients
- 1 lb. broccoli florets (about 8 heaping cups)
- 6 oz. raw uncured bacon, diced
- 2 medium shallots, thinly sliced crosswise into rings
- 2 Tbsp. extra-virgin olive oil
- Salt and black pepper to taste
- 1/3 cup Panko breadcrumbs
- 1/4 cup freshly grated Pecorino Romano or Parmigiano Reggiano cheese
Miso-Caesar Dressing
- 2 Tbsp. mayonnaise (I use avocado oil mayo, such as Chosen Foods brand)
- 1 Tbsp. fresh lemon juice
- 2 tsp. white miso paste
- 1/2 tsp. anchovy paste (or 1 tsp. finely chopped capers)
- 1/4 tsp. Worcestershire sauce (or tamari)
- 1 small garlic clove, grated or minced
- 3 Tbsp. extra-virgin olive oil
- Cracked black pepper to taste
Instructions
- Preheat oven to 425ºF.Arrange broccoli florets on about two-thirds of a large rimmed baking sheet. Add diced bacon to remaining space, and scatter shallots over bacon. Toss broccoli in 2 Tbsp. olive oil, and season to taste with salt and black pepper. Roast for 30 minutes, tossing everything once after 20 minutes.Transfer contents to a bowl, leaving any residual bacon grease on the pan. Add panko breadcrumbs to pan, tossing in residual bacon fat. Place pan in the oven to toast breadcrumbs until golden, about 3 to 4 minutes, rotating the pan once halfway through. *Watch closely to avoid burning
- Meanwhile, prepare dressing by combining mayonnaise, lemon juice, miso paste, anchovy paste, Worcestershire sauce, and garlic in a bowl; mix to combine. Gradually stream in olive oil, whisking constantly, until smooth. Season with a few grinds of black pepper.
- To the bowl with roasted broccoli mixture, add toasted breadcrumbs, grated cheese, and dressing; toss to combine. Serve warm or closer to room temperature.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
The method for this salad was inspired by Liz’s Broccoli Salad on Pinch of Yum!
This is the absolute best broccoli salad recipe EVER! No other is superior. Seriously though, give it a try.
Love this dish – make it almost weekly!