Roasted Broccoli Salad with Mustard Vinaigrette - PurelyB Healthy Lifestyle
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Roasted Broccoli Salad with Mustard Vinaigrette

Roasted Broccoli Salad with Mustard Vinaigrette

I dare say roasted broccoli is the best way to enjoy broccoli - tender florets, tossed with olive oil, salt and pepper, roasted at high heat until nicely browned around the edges and stems. You can eat it on its own or in a salad. After you’ve tried roasted broccoli, you may never want to have broccoli any other way.



  • 1 head broccoli
  • 1 mango - cubed (or your choice of fruit)
  • ½ red onion - finely chopped
  • A handful of walnuts
  • 2-3 tbsp mustard dressing
  • Olive oil

Mustard vinaigrette

  • 1 tsp mustard
  • 1 tbsp cider vinegar or lemon juice
  • 4 tbsp olive oil
  • Salt and pepper


1. Pre-heat oven to 200°C (400°F)

2. Cut broccoli into big florets, remove the skin of the stem and cut into thick slices. Place them onto a baking tray and toss with olive oil. Roast for 15-20 minutes, until broccoli is crisp on the ends and a little brown. 

3. To prepare vinaigrette, whisk all ingredients until well incorporated (emulsified), or put the ingredients into a jar and shake vigorously.

4. When broccoli is ready, add mango, onion, walnuts and broccoli into a big mixing bowl and toss with vinaigrette to coat. Serve.

Tagged in:

dairy free, dinner, gluten free, lunch, salad, vegan, vegetarian

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Shannon Lim-de Rooy

Written by: Shannon Lim-de Rooy

Shannon is the author of Asian Raw Food Kitchen by MPH Group Publishing, a cookery instructor and blogger behind Having recovered from her own health issues naturally, she now strives to empower others with nourishing real food through her classes and blog. Her specialty includes raw food and allergy-friendly recipes that make you feel good, and that tastes just as good. Get connected with Shannon on her Blog, Facebook, Google+ and Instagram.

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