Charred Broccoli Almond Salad with Lemon Tahini Dressing

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Broccoli gets a bad reputation because most people steam it into submission. Roasted at high heat until the cut edges go dark and almost crisp, it becomes a different vegetable entirely.

This salad builds on that char. Toasted almonds add crunch and fat, a sharp lemon tahini dressing pulls everything together, and a handful of torn herbs keeps it from feeling heavy.

It works as a side next to grilled chicken or fish, but it eats like a full meal on its own when you add a soft-boiled egg or some warm grain underneath.

I make this on sheet pans two or three times a month. It holds better than most green salads because there are no delicate leaves to wilt.

Why You’ll Love This Recipe

• Charred edges give broccoli deep, nutty flavor
• Comes together on one sheet pan in 40 minutes
• Holds well for 3 days without going soggy
• Lemon tahini dressing works on grain bowls too

Ingredient Notes

• broccoli: Cut florets small so they have more surface area to char. Pre-cut supermarket broccoli works fine but tends to steam rather than char if overcrowded, so spread it wide.
• raw almonds: Toast them from raw in the last 5 minutes of roasting so they pick up color without burning. Slivered or whole both work. Pepitas are a good nut-free swap.
• tahini: Use a runny, well-stirred tahini for the dressing. Thick or separated tahini makes the dressing pasty. Sunflower seed butter can substitute for a nut-free version.
• lemon: You need both the juice and the zest here. The zest gives the dressing a sharper citrus note that juice alone doesn’t provide.
• red onion: Slice thin and roast alongside the broccoli. If you prefer raw onion, soak the slices in cold water for 10 minutes first to mellow the bite.
• olive oil: Use enough to coat each floret lightly. Under-oiling is the most common reason broccoli steams instead of chars in the oven.

Charred Broccoli Almond Salad with Lemon Tahini Dressing

Sheet pan charred broccoli tossed with toasted almonds, red onion, and a zippy lemon tahini dressing.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 295

Ingredients Method Notes

Ingredients

  

Salad

• 700 g broccoli, cut into small florets about 1 large head
• 3 tbsp olive oil
• 1 tsp flaky sea salt
• 0.5 tsp black pepper
• 1 medium red onion, thinly sliced
• 60 g raw almonds whole or slivered
• 20 g fresh flat-leaf parsley, roughly torn

Lemon Tahini Dressing

• 3 tbsp tahini, well stirred
• 3 tbsp lemon juice, freshly squeezed about 1.5 lemons
• 1 tsp lemon zest
• 1 clove garlic, finely grated
• 1 tbsp olive oil
• 2 tbsp warm water to thin the dressing
• 0.25 tsp salt

Method

 

Prep and Roast

1. Heat the oven to 220 C / 425 F with a rack in the upper third.
2. Pat the broccoli florets dry with a clean kitchen towel. Any surface moisture will prevent charring.
3. Spread florets and red onion slices across a large rimmed sheet pan in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Space pieces out so they are not touching.
4. Roast for 18 to 20 minutes until florets are deep brown at the cut edges and some tips are nearly black.
5. Scatter almonds across the pan and return to the oven for 4 to 5 minutes until the nuts are golden and fragrant.
6. Remove the pan and let everything cool for 5 minutes on the pan.

Make the Dressing

1. Whisk together tahini, lemon juice, lemon zest, grated garlic, and olive oil in a small bowl until smooth.
2. Add warm water one tablespoon at a time and whisk until the dressing reaches a pourable consistency. Season with salt.

Assemble and Serve

1. Transfer the charred broccoli, onion, and almonds to a large mixing bowl.
2. Drizzle the lemon tahini dressing over the top and toss gently to coat.
3. Scatter torn parsley over the salad and serve warm or at room temperature.

Notes

For a more substantial plate, spoon the dressed salad over warm farro or couscous and top with a soft-boiled egg.

Tips for Success

• Dry the broccoli florets thoroughly after washing or they’ll steam instead of char.
• Spread florets in a single layer with space between each piece to get proper browning.
• Roast at 220 C / 425 F minimum. Lower heat produces soft, pale broccoli rather than char.
• Add almonds to the pan only in the final 5 minutes to prevent burning.
• Dress the salad just before serving, or store dressing separately to keep the charred broccoli texture intact.

Variations

• Add a crumbled feta and a pinch of chili flakes for a salty, spicy finish.
• Toss in cooked farro or bulgur to turn this into a hearty grain salad bowl.
• Swap almonds for toasted hazelnuts and add shaved Parmesan for a richer, earthier profile.

Storage and Reheating

Store the charred broccoli and dressing separately in airtight containers in the fridge. The broccoli keeps for up to 3 days and holds its texture well.

To reheat the broccoli, spread it on a sheet pan and return it to a 200 C / 390 F oven for 5 to 7 minutes. Microwaving softens the charred edges significantly.

Do not store the dressed salad assembled. The dressing soaks into the florets overnight and the almonds lose their crunch.

Serving Suggestions

Serve as a side alongside roasted chicken thighs, grilled salmon, or lamb chops. The lemon tahini dressing complements anything with a smoky or fatty quality.

For a plant-forward main, spoon the salad over a bed of warm farro or couscous and add a halved soft-boiled egg on top. It balances protein and texture without needing meat.

At room temperature it works well on a mezze-style spread next to hummus, flatbread, and roasted red peppers.

FAQ

Why is my roasted broccoli steaming instead of charring?

The two most common causes are wet florets and overcrowding on the pan. Pat the broccoli dry before oiling it, and use two sheet pans if needed so each piece has space around it.

Can I use frozen broccoli for this charred broccoli salad?

Frozen broccoli releases a lot of water as it thaws, which makes proper charring almost impossible. Fresh florets give you the crisp, dark edges that make this salad work.

How do I know when the broccoli is charred enough?

The cut edges should be dark brown to nearly black, not just lightly golden. The tips of the florets will look toasted and slightly crunchy when you pull the pan from the oven.

Can I make the lemon tahini dressing ahead of time?

Yes. Mix the dressing up to 4 days ahead and keep it refrigerated in a jar. Shake or stir before using since tahini tends to settle at the bottom.

Is this charred broccoli almond salad gluten-free?

Every ingredient in this recipe is naturally gluten-free. Just check your tahini label if cross-contamination is a concern, as some brands are processed in shared facilities.

What can I use instead of almonds to keep this nut-free?

Toasted pumpkin seeds (pepitas) are the closest match for crunch and neutral flavor. Sunflower seeds also work and add a mild earthiness that pairs well with the charred broccoli.