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+ servings

Roasted Broccoli Caesar Salad

5 from 4 votes
A roasted broccoli caesar salad with homemade croutons in a creamy dairy-free dressing. This recipe is nut-free and can easily be made vegan.
Prep Time 5 minutes
Cook Time 30 minutes
Serving Size 4

Ingredients
 

Salad

  • 2 cups broccoli florets
  • 2 cups cubed bread any variety
  • 2-ish tablespoons extra virgin olive oil
  • salt & pepper, to taste

Dressing

Instructions

  • Preheat the oven to 420°F.
  • Cut the broccoli heads into smaller florets and save the stems for another use. Toss the florets with olive oil and arrange them in a single layer on two lined baking sheets. Bake for 20 minutes or until they have some charring and are al dente in texture.
  • While the broccoli cooks, make your homemade croutons. Cut your bread into cubes and toss with extra virgin olive oil. Arrange them in a single layer on a baking sheet and lightly season with salt and pepper. Bake them for 10 minutes once the broccoli has finished.
  • Combine all the dressing ingredients in a blender and blend until smooth
  • Toss the broccoli, croutons, and dressing together just before serving to ensure the croutons hold their texture.

Notes

Makes 1½ cups of dressing.
No bread? - Use crispy chickpeas or breadcrumbs, just make sure to toast and season them if they aren’t already, or you can also use dukkah.
No Worcestershire sauce? - Sub red wine vinegar or sherry vinegar with a splash of sweetener or use soy sauce, tamari, or coconut aminos.
Plant-based? - make sure to use vegan Worcestershire sauce.
No capers? - use 1-2 pitted olives roughly chopped and their brine.
No nutritional yeast? ➝ just omit.
Make it gluten-free? - make sure to use your favorite brand of gluten-free bread.
Add-ins - leafy greens, brussels sprouts, bacon, shrimp, etc.