Crunchy Roasted Broccoli Salad with Creamy Garlic-Miso Dressing by @starinfinitefood

45 min

4 servings

🫒

120 ml

Olive oil

🧄

9 g

Garlic

🥦

600 g

Broccoli

🧄

2 tbsp

Garlic oil

🧂

6 g + 0.5 tsp

Salt

🌶️

1 g

Smoked paprika

🌱

45 ml

Tahini

🥣

8 g

Miso paste

🍋

45 ml

Lemon juice

🫙

0.5 g

Cumin

⚫

0.3 g

Pepper

🍯

32 g + 2 tsp

Honey

💧

52 ml

Water

🥖

45 g

Panko breadcrumbs

🍋

1 g

Lemon zest

🧀

50 g

Parmesan cheese

🌿

8 g

Parsley

🥬

40 g

Arugula

  1. Slice
    • garlic

    Slice the garlic and place it in a small heatproof dish.

  2. Heat
    • extra virgin olive oil
    • garlic
    • water

    Heat 1/4 cup extra virgin olive oil until a drop of water sizzles, then pour it over the garlic.

  3. Step
    • extra virgin olive oil
    • garlic
    • Broccoli

    Let the garlic oil infuse for 2 minutes while preparing the broccoli.

  4. Preheat

    Preheat the oven to 425°F / 220°C and line a baking sheet with parchment paper.

  5. Chop
    • broccoli

    Chop the broccoli into bite-size florets and place it on the lined baking sheet.

  6. Drizzle
    • broccoli
    • extra virgin olive oil
    • salt

    Drizzle the broccoli with 2 tablespoons garlic oil, then season with 1/2 teaspoon salt and smoked paprika.

  7. Toss
    • broccoli
    • extra virgin olive oil
    • salt

    Toss the broccoli to coat evenly, then spread it into a single layer.

  8. Roast
    • broccoli

    Roast the broccoli for 20 to 25 minutes until deeply charred and crisp at the edges.

  9. Combine
    • extra virgin olive oil
    • garlic
    • tahini

    Combine the remaining garlic oil, garlic, tahini, miso paste, 1/2 teaspoon salt, lemon juice, cumin, black pepper, honey, and water in a jar.

  10. Blend
    • water

    Blend the dressing until smooth, then add a little more water if a thinner consistency is needed.

  11. Heat
    • extra virgin olive oil
    • panko breadcrumbs

    Heat a drizzle of extra virgin olive oil in a skillet over medium-high heat, then add the panko breadcrumbs.

  12. Toast
    • panko breadcrumbs

    Toast the panko for 1 to 2 minutes until golden brown, stirring frequently.

  13. Toss
    • panko breadcrumbs
    • lemon zest
    • fresh parsley

    Remove the panko from the heat and toss it with lemon zest and fresh parsley.

  14. Toss
    • broccoli
    • arugula

    Toss the roasted broccoli with the arugula in a serving bowl.

  15. Top
    • panko breadcrumbs
    • Parmesan cheese
    • extra virgin olive oil

    Top the salad with toasted panko and Parmesan cheese, then drizzle with the garlic-miso dressing.

Crunchy Roasted Broccoli Salad with Creamy Garlic-Miso Dressing by @starinfinitefood

45 min

4 servings

🫒

120 ml

Olive oil

🧄

9 g

Garlic

🥦

600 g

Broccoli

🧄

2 tbsp

Garlic oil

🧂

6 g + 0.5 tsp

Salt

🌶️

1 g

Smoked paprika

🌱

45 ml

Tahini

🥣

8 g

Miso paste

🍋

45 ml

Lemon juice

🫙

0.5 g

Cumin

⚫

0.3 g

Pepper

🍯

32 g + 2 tsp

Honey

💧

52 ml

Water

🥖

45 g

Panko breadcrumbs

🍋

1 g

Lemon zest

🧀

50 g

Parmesan cheese

🌿

8 g

Parsley

🥬

40 g

Arugula

Preparation Steps

  1. Step 1/15

    Slice the garlic and place it in a small heatproof dish.

    🧄garlic
    🔪knife
    🪵cutting board
    🍳small heatproof dish

  2. Step 2/15

    Heat 1/4 cup extra virgin olive oil until a drop of water sizzles, then pour it over the garlic.

    🫒extra virgin olive oil
    🧄garlic
    💧water
    🍳skillet
    🍳small heatproof dish
    🥄measuring cups and spoons

  3. Step 3/15

    Let the garlic oil infuse for 2 minutes while preparing the broccoli.

    🫒extra virgin olive oil
    🧄garlic
    🍳small heatproof dish

  4. Step 4/15

    Preheat the oven to 425°F / 220°C and line a baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  5. Step 5/15

    Chop the broccoli into bite-size florets and place it on the lined baking sheet.

    🥦broccoli
    🔪knife
    🪵cutting board
    🍳baking sheet

  6. Step 6/15

    Drizzle the broccoli with 2 tablespoons garlic oil, then season with 1/2 teaspoon salt and smoked paprika.

    🥦broccoli
    🫒extra virgin olive oil
    🧂salt
    🌶️smoked paprika
    🍳baking sheet
    🥄measuring cups and spoons

  7. Step 7/15

    Toss the broccoli to coat evenly, then spread it into a single layer.

    🥦broccoli
    🫒extra virgin olive oil
    🧂salt
    🌶️smoked paprika
    🍳baking sheet
    🥄spatula

  8. Step 8/15

    Roast the broccoli for 20 to 25 minutes until deeply charred and crisp at the edges.

    🥦broccoli
    🍳baking sheet

  9. Step 9/15

    Combine the remaining garlic oil, garlic, tahini, miso paste, 1/2 teaspoon salt, lemon juice, cumin, black pepper, honey, and water in a jar.

    🫒extra virgin olive oil
    🧄garlic
    🌱tahini
    🥣miso paste
    🧂salt
    🍋lemon juice
    🫙ground cumin
    ⚫black pepper
    🍯honey
    💧water
    🫙jar
    🥄measuring cups and spoons

  10. Step 10/15

    Blend the dressing until smooth, then add a little more water if a thinner consistency is needed.

    💧water
    🫙jar

  11. Step 11/15

    Heat a drizzle of extra virgin olive oil in a skillet over medium-high heat, then add the panko breadcrumbs.

    🫒extra virgin olive oil
    🥖panko breadcrumbs
    🍳skillet
    🥄spatula

  12. Step 12/15

    Toast the panko for 1 to 2 minutes until golden brown, stirring frequently.

    🥖panko breadcrumbs
    🍳skillet
    🥄spatula

  13. Step 13/15

    Remove the panko from the heat and toss it with lemon zest and fresh parsley.

    🥖panko breadcrumbs
    🍋lemon zest
    🌿fresh parsley
    🍳skillet
    🥄spatula

  14. Step 14/15

    Toss the roasted broccoli with the arugula in a serving bowl.

    🥦broccoli
    🥬arugula
    🥣mixing bowl
    🥣serving bowl

  15. Step 15/15

    Top the salad with toasted panko and Parmesan cheese, then drizzle with the garlic-miso dressing.

    🥖panko breadcrumbs
    🧀Parmesan cheese
    🫒extra virgin olive oil
    🧄garlic
    🌱tahini
    🥣miso paste
    🍋lemon juice
    🍯honey
    🥣serving bowl
    🥄spatula

Composition

Ingredients

Types

Vegetables, Seasonings, Seeds and Seed Products, Fermented Foods, Fruits, Sweeteners, Liquids, Grains, Dairy, Leafy Vegetables

Ingredients

Olive oil, Garlic, Broccoli, Garlic oil, Salt, Smoked paprika, Tahini, Miso paste, Lemon juice, Cumin, Pepper, Honey, Water, Panko breadcrumbs, Lemon zest, Parmesan cheese, Parsley, Arugula

Notes

Olive oil (for making the garlic oil, a drizzle, for toasting the panko), Garlic (sliced, for the garlic oil), Broccoli (chopped), Garlic oil (from the oil made above, without the garlic, remaining oil and garlic from above, for the dressing), Salt (for the broccoli, for the dressing), Tahini (for the dressing), Pepper (to taste), Honey (second listed amount of honey for the dressing), Water (3-4 tbsp, for the dressing, add more to thin if needed), Parmesan cheese (shredded), Parsley (added with the lemon zest to the toasted panko, no amount given), Arugula (chopped)

Allergens

Sesame, Soy, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Mediterranean diet

Calories

315 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 27g, Dietary fiber: 7g, Total fat: 20g, Saturated fat: 4g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 180mg, Potassium: 510mg, Iron: 2.4mg, Sodium: 540mg

Vitamins

Vitamin C: 105mg, Vitamin K: 155mcg, Folate: 85mcg, Vitamin A: 115mcg RAE

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

small heatproof dish, baking sheet, parchment paper, mixing bowl, jar, skillet, spatula, knife, cutting board, measuring cups and spoons, serving bowl

Appliances

Oven, Stove, Blender

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Lunch, Dinner, Weeknight Meal, Potluck, Barbecue

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crispy, Creamy, Tender

Flavors

Garlicky, Savory, Umami, Tangy, Smoky, Nutty, Sweet, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours because the dressing contains Parmesan cheese), fridge : 3 days (Store in an airtight container,Keep crunchy panko separate until serving), freezer : 0 min (Not recommended because arugula, dressing, and roasted broccoli lose texture)