Roasted Broccoli & Asparagus Salad with Creamy Roasted Garlic Lemon Dressing
A vibrant Mediterranean-inspired salad featuring roasted broccoli and asparagus tossed in a creamy roasted garlic and lemon dressing. The dressing is smooth, zesty, and slightly nutty, coating the warm vegetables perfectly. It’s healthy, elegant, and ideal as a side or light main dish.
⏱️ Total Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Salad:
2 cups broccoli florets
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tbsp olive oil
Salt and black pepper to taste
¼ cup toasted almonds or pistachios (optional, for crunch)
¼ cup shaved or crumbled feta/parmesan (optional, for creaminess)
Fresh parsley or basil leaves, chopped, for garnish
For the Creamy Roasted Garlic Lemon Dressing:
1 small garlic bulb
¼ cup Greek yogurt (or plain yogurt)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
1 tsp Dijon mustard (optional, for depth)
½ tsp honey or maple syrup (balances the acidity)
Salt and black pepper to taste
Instructions
Step 1: Roast the Garlic
1. Preheat oven to 200°C (400°F).
2. Slice the top off the garlic bulb to expose cloves.
3. Drizzle with a bit of olive oil, wrap in foil, and roast for 25 minutes or until soft and golden.
4. Let cool slightly, then squeeze out the roasted cloves.
Step 2: Roast the Vegetables
1. While garlic roasts, toss broccoli and asparagus with olive oil, salt, and pepper.
2. Spread on a baking sheet in a single layer.
3. Roast for 15–20 minutes, stirring once, until crisp-tender and lightly browned.
Tip: Add asparagus in the last 8–10 minutes if you want it less roasted.
Step 3: Make the Dressing
1. In a blender or bowl, combine:
Roasted garlic cloves, Greek yogurt, olive oil, lemon juice, lemon zest, Dijon, honey, salt, and pepper.
2. Blend or whisk until smooth and creamy.
3. Adjust seasoning — add more lemon juice or yogurt for your preferred balance.
Step 4: Assemble the Salad
1. Place roasted broccoli and asparagus in a large bowl.
2. Drizzle with the creamy roasted garlic lemon dressing while still warm.
3. Toss gently to coat.
4. Top with toasted nuts, feta/parmesan, and fresh herbs.
Notes & Tips
Roast the garlic and veggies together to save time.
The dressing keeps in the fridge for up to 4 days.
You can add cherry tomatoes, chickpeas, or quinoa for a heartier salad.
For a vegan option, use plant-based yogurt and skip cheese.
️ Serving Ideas
Serve warm or room temperature as a side for grilled chicken, salmon, or halloumi.
Great as a light main course with extra protein (like lentils or chickpeas).
Serve with lemon wedges and an extra drizzle of olive oil.
⚖️ Nutritional Information
Calories: 270 kcal
Protein: 10g
Fat: 18g
Carbohydrates: 18g
Fiber: 5g