There’s something incredibly comforting about a warm salad that not only satisfies your taste buds but also fuels your body with wholesome ingredients. This High-Protein Roasted Broccoli Salad is exactly that—a hearty, nutritious dish perfect for chilly nights, quick lunches, or even a standout side at gatherings. Imagine tender broccoli florets, roasted to perfection until they’re slightly crispy on the edges, mingling with protein-packed lentils and a zesty, creamy dressing that ties everything together.

This salad holds a special place in my heart because it’s one of those recipes that came from a need to make something nourishing yet simple during busy weekdays. It’s also endlessly versatile—you can tweak the ingredients based on your pantry or season, and it always turns out delightful. Whether you’re prepping for the week ahead or need something easy yet impressive for guests, this recipe has you covered.

Why You’ll Love This Recipe

• Quick and Easy: Perfect for weeknight dinners or meal prep.
• Wholesome and Nutritious: Packed with protein, fiber, and essential vitamins.
• Versatile: Works as a main dish or side, with ingredients you can easily swap to suit your taste.
• Crowd-Pleasing Flavors: A balance of roasted, nutty, tangy, and fresh—sure to be a hit with everyone.

Ingredients You’ll Need

For the Salad:

• Broccoli florets: 4 cups
• Olive oil: 2 tablespoons
• Salt: ½ teaspoon
• Black pepper: ¼ teaspoon
• Cooked lentils: 1 ½ cups (drained and rinsed if canned)
• Chopped fresh parsley: ¼ cup
• Sunflower seeds: ¼ cup
• Dried cranberries: ¼ cup

For the Dressing:

• Tahini: 2 tablespoons
• Lemon juice: 2 tablespoons
• Maple syrup: 1 tablespoon
• Garlic powder: ½ teaspoon
• Water: 2 to 3 tablespoons (to thin, as needed)
• Salt: ¼ teaspoon (or to taste)

How to Make High-Protein Roasted Broccoli Salad

Step-by-Step Instructions:

1. Prep and Roast the Broccoli: Start by preheating your oven to 425°F (220°C). Spread the broccoli florets evenly on a large baking sheet lined with parchment paper. Drizzle them with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 20-25 minutes, flipping halfway through, until they’re tender and slightly charred around the edges.Pro tip: Roasting the broccoli at high heat brings out its natural sweetness and creates those irresistible crispy edges.
2. Prepare the Dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic powder, and salt. Add water, one tablespoon at a time, until the dressing reaches your desired consistency. It should be creamy yet pourable.Personal Note: I sometimes add a touch more lemon juice for an extra zing—it really brightens up the salad.
3. Assemble the Salad: In a large mixing bowl, combine the roasted broccoli, cooked lentils, parsley, sunflower seeds, and dried cranberries. Drizzle the dressing over the top and toss gently to coat everything evenly.Optional Tip: Sprinkle a pinch of red pepper flakes for a subtle heat that complements the tangy dressing.
4. Serve and Enjoy: Transfer the salad to a serving dish and enjoy it warm or at room temperature. It’s also delicious chilled the next day, making it a great option for meal prep.

Helpful Tips

• Roast in Batches: If your broccoli overlaps too much on the baking sheet, it may steam instead of roast. Use two sheets if necessary for best results.
• Lentil Options: Feel free to use green, brown, or black lentils—they hold their shape well and add a hearty texture.
• Dressing Storage: Make the dressing ahead of time and store it in the fridge for up to a week. Just give it a stir before using.
• Customizations: Add roasted chickpeas, avocado slices, or quinoa for an even more filling version.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Salad, Side Dish
• Method: Roasting
• Cuisine: Modern Healthy
• Diet: Vegetarian, Vegan

Notes

• If you don’t have tahini on hand, almond butter or sunflower seed butter can be great substitutes.
• Swap sunflower seeds with pumpkin seeds or chopped walnuts for a different crunch.
• Adjust the sweetness of the dressing by adding more or less maple syrup.

Nutritional Information

Per serving (approx.):
Calories: 250 | Protein: 12g | Fat: 12g | Carbohydrates: 28g | Fiber: 7g | Sugar: 8g

Frequently Asked Questions

Q: Can I make this salad ahead of time?
A: Absolutely! The salad keeps well in the fridge for up to 3 days. Store the dressing separately and toss it in just before serving to keep the salad fresh.

Q: Can I use frozen broccoli?
A: Yes, but fresh broccoli is best for roasting. If using frozen, thaw and pat dry thoroughly to avoid excess moisture.

Q: What other protein options can I use?
A: Chickpeas or edamame are excellent alternatives to lentils, offering similar protein-packed benefits.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. For best results, store the dressing separately and toss it with the salad just before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other nourishing delights:

• Chicken Broccoli Rice Casserole
• Skillet Bang Bang Chicken Thighs
• Chicken Alfredo Casserole

Conclusion

This High-Protein Roasted Broccoli Salad is proof that healthy eating can be flavorful, satisfying, and incredibly easy to prepare. Whether you’re looking for a nutritious meal for busy weekdays or an elegant side for a dinner party, this salad is sure to impress. Give it a try and let me know your favorite variations—I’d love to hear how you make it your own!

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