Roasted Broccoli Salad with a Creamy, Miso Dressing
A winning combo: Bacon and Broccoli
This flavourful and hearty Roasted Broccoli salad is not only a feast for the taste buds but also a powerhouse of essential nutrients to keep you energized during the colder months.
I know how hard it is to maintain a nutritious and vibrant diet in the cold and dark winter months, which is why I am making a concerted effort to create vegetable rich salads that feel nourishing and comforting.
The broccoli florets become caramelized while the pancetta cooks up all crispy and satisfying. The savoury, salty notes of pancetta add a layer of richness that complements the nutty roasted broccoli
Why you’ll love this Broccoli Salad
Winter often sees a decline in the variety of fresh produce available, but broccoli stands strong as a versatile and nutrient-dense option. Packed with vitamins C and K, fiber, and antioxidants, broccoli is a winter superhero for supporting your immune system and overall health.
The magic…
Roasting broccoli takes its flavour to the next level. The slight caramelization adds a delicious depth, making it an awesome addition to your winter salads.
Creamy Miso Dressing
Miso, a traditional Japanese seasoning in the form of a paste, not only adds deep umami flavour, but also provides gut-friendly probiotics. Combined with creamy elements, this dressing coats every bite with a luscious texture.
Roasted Broccoli Salad with a Creamy Miso Dressing
Ingredients:
1 lb. broccoli florets (about 8 heaping cups)
6 oz. pancetta (uncooked), diced
2 medium shallots, thinly sliced crosswise into rings
2 Tbsp. extra-virgin olive oil
Salt and black pepper to taste
⅓ cup Panko breadcrumbs
¼ cup freshly grated Parmigiano Reggiano cheese
For the Creamy Miso Dressing:
2 Tbsp mayo
1 Tbsp fresh lemon juice
2 tsp. white miso paste
1 tsp. finely chopped capers
¼ tsp. Worcestershire sauce
1 small garlic clove, grated or minced
3 Tbsp. extra-virgin olive oil
Fresh black pepper to taste
Directions:
Preheat oven to 425ºF.
Arrange broccoli florets on about two-thirds of a large rimmed baking sheet. Add diced pancetta 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, capers, Worcestershire sauce, and garlic in a bowl; mix to combine. Gradually stream in olive oil, whisking constantly, until smooth. Season to taste and if too strong or too thick, thin out the dressing with some water.
Add the toasted breadcrumbs to the broccoli. Toss with the dressing and serve warm or close to room temp.
Notes
This salad is best enjoyed fresh but will store up to 3 days in the refrigerator.
Enjoy!
Incorporate this Roasted Broccoli Salad with Creamy Miso Dressing into your winter repertoire to bring warmth and nourishment to your diet. And please tag me on instagram @christies.lovestory. I love seeing your kitchen creations!