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Roasted Broccoli Salad with Miso-Caesar Dressing
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4.99 from 57 votes

Roasted Broccoli Salad with Miso-Caesar Dressing

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad/Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 4 to 5

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 1/2 tsp. 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

  • This salad is best enjoyed fresh while it's warm. You can refrigerate leftovers for up to 3 days, however I do not suggest reheating the salad. Enjoy leftovers chilled or closer to room temperature.
  • To Make Vegetarian: Swap the bacon for 1/2 cup whole cashews.

Nutrition

Serving: 1cup | Calories: 255kcal | Carbohydrates: 13g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Sodium: 500mg | Fiber: 3.5g | Sugar: 3.5g