This roasted broccoli Caesar salad features tender broccoli florets, salty Parmesan, a creamy dressing, and extra-crunchy toasted breadcrumbs. It’s a hearty, flavorful twist on the classic!
I could not be more excited to share this roasted broccoli Caesar salad with you guys! Anyone who knows me knows that I LOVE a classic Caesar salad — in fact, I’ve had one on all of my birthdays as a celebratory meal, and I literally order it every time we go to a restaurant. I can say quite confidently that a Caesar salad is my all-time favorite dish.
This roasted broccoli version takes it to a whole new level, though. It packs a punch with flavor, and the crunch is incredible. I love using toasted breadcrumbs instead of croutons because they add an extra layer of texture. Broccoli also has lots of fiber, so this salad keeps you full for longer than a typical salad would (almost like a meal on its own)!
Craving more Caesar? Try our regular Caesar salad, or switch it up with a kale Caesar salad.
Roasted Broccoli Caesar Salad Video
How To Make A Roasted Broccoli Caesar Salad
This roasted broccoli Caesar salad comes together in just 20 minutes with three crazy easy steps. Even on my busiest days, I’ll always find the time to make it!
- Roast the broccoli: Toss the broccoli with the olive oil and garlic parsley salt, then spread it on a baking sheet. Broil the broccoli at 450°F for 8 minutes, flipping once halfway through.
- Toast the breadcrumbs: Toast the breadcrumbs in a hot skillet with the olive oil or butter for 3–5 minutes, stirring often.
- Toss it all together: In a large bowl, toss the warm broccoli and Caesar dressing together. Sprinkle the toasted breadcrumbs and shaved Parmesan on top.
Hot tip: Grind up any leftover stale sourdough bread you have on hand in a food processor to make homemade sourdough breadcrumbs.
Tips From the Kitchen
At this point, I can practically make a Caesar salad in my sleep. Over the years of trial and error with this roasted broccoli version, here are eight of the tips I’ve landed on for absolute perfection.
- Make the dressing yourself. It’s easier than you think! I’ve been using this recipe for years, and it’s a simple but delicious blend of mayo, garlic, lemon juice, mustard, and Parmesan cheese. If you want even more umami flavor, add a couple of anchovies.
- Cut the broccoli evenly. If you’re breaking up a whole head of broccoli into florets, make sure they’re all similar sizes so they cook at the same rate.
- Dry the broccoli. The more moisture, the less crispy and caramelized the broccoli will get.
- Avoid overcrowding the pan. It’s better to spread out the broccoli amongst two sheet pans than stuff them together on one — overcrowding causes the broccoli to steam instead of roast.
- Stir the breadcrumbs often. They can go from golden to burnt in a matter of seconds, so keep them moving in the hot skillet.
- Keep the breadcrumbs separate. To maintain their crunch, add the breadcrumbs to the salad only when you’re ready to serve.
- Finish the salad off with citrus. This is optional, but I love adding a drizzle of fresh lemon juice and lemon zest to the salad for extra flavor.
- Add protein (optional). Turn this salad into a full meal with grilled chicken (my personal favorite), shrimp, or bacon. For a plant-based protein option, add crispy roasted chickpeas.
Storage
I recommend storing the components separately for the best results. Store the dressing and roasted broccoli in airtight containers in the fridge for up to three days, and reheat the broccoli in the microwave if you prefer a warm salad. Keep the toasted breadcrumbs in an airtight container at room temperature. When you’re ready to eat, toss everything together.
More Incredible Salad Recipes
- Harvest Salad — A sweet-and-tangy mix of roasted veggies and a lemon maple dressing
- Mediterranean Farro Salad — Hearty farro tossed with baby arugula, feta cheese, and a bright vinaigrette
- Asian Chicken Salad — Use up any leftover chicken on hand with this crunchy flavor-bomb salad
- Wedge Salad — Iceberg lettuce topped with ranch, blue cheese, crispy bacon, and more
Recipe
Ingredients
- 2 lbs broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic parsley salt adjust to preference
- ½ cup Caesar dressing adjust to preference
- ½ cup shaved Parmesan
Toasted Breadcrumbs
- 1½ tbsp olive oil or butter
- ¾ cup panko or sourdough breadcrumbs
Instructions
- Preheat the oven to broil at 450°F. Toss the broccoli with the olive oil and garlic parsley salt. Spread the broccoli in a single layer on a baking sheet and broil for 8 minutes, flipping halfway through, until it is tender with crispy edges. Note: If you don’t have the option of selecting broil temp, simply broil on high but on a lower oven rack.
- For the toasted breadcrumbs, heat the olive oil or butter in a skillet over medium heat. Add the breadcrumbs and cook, stirring often, for 3–5 minutes or until they are deeply golden and crisp. Remove them from the heat.
- Transfer the roasted broccoli to a large bowl and toss it with the Caesar dressing while it is still slightly warm.
- Sprinkle the toasted breadcrumbs and shaved Parmesan on top. Optionally, finish the salad with lemon zest. Enjoy!
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