Roasted Broccoli Salad with Mustard Vinaigrette
Mains & Sides

Roasted Broccoli Salad with Mustard Vinaigrette


10 August 2015


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.

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