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    Foody Schmoody Blog Recipes For Everyone » All Recipes

    Published: Mar 17, 2015 · Modified: Dec 28, 2021 by foodyschmoody ·

    Roasted Asparagus and Broccoli Salad

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    This Roasted Asparagus and Broccoli Salad can be served up as a starter salad to dinner, a side dish to just about any protein, a light lunch on it's own or add grilled chicken to make it a protein-rich entrée.

    This roasted vegetable salad is easily assembled and topped with an easy lemon dressing. If the lemon dressing sounds familiar that is because it's the same dressing I use with my Crispy Chicken Cutlet over Arugula.

    Jump to:
    • Benefits of roasting vegetables
    • Ingredients needed for roasted vegetable side dish
    • Steps to make asparagus and broccoli salad
    • Substitutions and Additions
    • Printable Recipe Card
    finished salad in white bowl with half lemon behind bowl

    A lot of broccoli salad recipes I see floating around have a heavy creamy dressing or sauce. I'm not a huge fan of that.

    I prefer these dark green veggies to get a light zing from a simple lemon and dried herb dressing.

    Yes, you can use a store made dressing or vinaigrette in a pinch, no judgement. But this lemon dressing is so easy and balances the roasted veggies just perfectly, so give it a try if you can.

    Benefits of roasting vegetables

    Roasting vegetable gives a good texture; they get perfectly tender-crisp.

    The caramelization created by roasting adds a depth of flavor you just can't get with other cooking methods.

    According to a few articles I read, roasting vegetables does not effect the fiber in vegetables, so you'll still get all that good for you fiber!

    close up of vegetable salad with dressing on it. lemon next to bowl.

    Ingredients needed for roasted vegetable side dish

    • broccoli
    • asparagus
    • baby arugula blend
    • red onion
    • olive oil, salt and pepper
    • lemon dressing (lemon, oregano, garlic, sugar, salt, pepper and olive oil)

    Steps to make asparagus and broccoli salad

    Step One: Roast The Vegetables

    Because broccoli takes a little bit longer to roast than the other ingredients, you'll start off roasting on the broccoli.

    Toss in a little olive oil and roast.

    Halfway through the roasting time, you'll add the onion and asparagus to the party.

    Do not add the onion at the start of roasting or it will burn and turn bitter. You've been warned.

    Step Two: Cooling

    You must let the roasted vegetables cool a bit.

    If the broccoli and asparagus are added to the arugula while still hot, ,the arugula will wilt.

    While sometimes, I'm all about a wilted arugula dish, this recipe is a bright crisp salad (side dish) and wilting just doesn't have a place here.

    Step Three: Prepare the dressing

    It doesn't get much easier than this. To make the dressing, simply whisk all the ingredients together.

    As always, taste your dressing and adjust for salt and pepper as needed.

    Step Four: Assembly

    Place arugula salad in a serving bowl.

    Arrange the roasted vegetable mixture over the arugula.

    Drizzle with the prepared dressing.

    To make the roasted salad even prettier, garnish with some lemon slices.

    Substitutions and Additions

    • green beans
    • baby spinach
    • baby kale
    • store-bought dressing
    • top with grilled chicken

    white serving bowl full of arugula and vegetable salad

    Printable Recipe Card

    Roasted Asparagus and Broccoli Salad Recipe

    foodyschmoody
    A wonderful side dish ready for the holidays or any night of the week next to your protein. A great way to get your green veggies in.
    4.91 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course dinner, lunch, Side Dish
    Cuisine American
    Servings 4 people
    Calories 226 kcal

    Ingredients
      

    • 2 Tablespoon olive oil
    • 2 Cup broccoli florets
    • 1 pound asparagus trimmed
    • 1 large red onion sliced
    • 6 ounce Baby Arugula bagged salad mix
    • Lemon Garlic Dressing
    • Salt and pepper

    Dressing

    • ÂĽ Cup extra virgin olive oil
    • 1 whole lemon juice and zest
    • 1 Tablespoon fresh oregano minced
    • 2 cloves garlic minced
    • ½ teaspoon sugar
    • Salt and pepper to taste.

    Instructions
     

    • Preheat oven to 425.
    • Toss broccoli with 1 T olive oil. Season well with salt and pepper. Spread out on a large non stick baking sheet. Roast 7 minutes. While broccoli is roasting, toss the asparagus and onion with the remaining olive oil and season with salt and pepper.
    • After the broccoli has roasted 7 minutes, add asparagus and onion to the baking sheet and roast another 8-10 minutes.
    • Allow vegetables to cool. Meanwhile, prepare your lemon garlic dressing.
    • Arrange arugula blend on a large platter, place cooled vegetables over arugula. Drizzle the dressing over the top of the vegetables.

    Dressing

    • Whisk together all ingredients.

    Nutrition

    Calories: 226kcalCarbohydrates: 9gProtein: 3gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 29mgPotassium: 364mgFiber: 3gSugar: 3gVitamin A: 1316IUVitamin C: 50mgCalcium: 119mgIron: 2mg
    Keyword salad, side dish, vegetable
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Patty Haxton Anderson says

      March 18, 2015 at 7:24 am

      Well this does make you yearn for spring! It's so bright and colorful.

      Reply
    2. Susie Gall says

      March 18, 2015 at 7:50 am

      5 stars
      Delish - I love roasted veges and with the addition of your Lemon Garlic Dressing, I know this salad would be phenomenal.

      Reply
    3. nazima says

      March 18, 2015 at 8:05 am

      Not only healthy, but this looks super delicious!

      Reply
    4. Libby with Lemony Thyme says

      March 18, 2015 at 8:29 am

      5 stars
      I love spring salads and yours is just gorgeous. Roasted broccoli is genius.

      Reply
    5. Nicole Neverman says

      March 18, 2015 at 3:38 pm

      This salad sounds really delicious! What a beautiful combination 🙂

      Reply
    6. Stephanie L Stuart says

      March 31, 2015 at 10:25 pm

      5 stars
      Now THIS is a power salad! You could run an army off this! Awesome salad!

      Reply
    7. linda spiker says

      March 11, 2016 at 7:11 pm

      5 stars
      Love this! Wish it didn't have that little bit of sugar so I could pin to my Whole 30 board!

      Reply
    8. Michelle De La Cerda says

      March 12, 2016 at 12:25 am

      This side would go with either Prime Rib or Crown Roast of Pork, but my vote is Prime Rib.

      Reply
    9. Himani Sawhney says

      March 12, 2016 at 12:34 am

      I love the colors of this salad. Will try!

      Reply
    10. Jennifer says

      March 13, 2016 at 3:50 pm

      This look so beautiful and colorful! I love how you have so many green super foods in this dish! Very healthy

      Reply
      • foodyschmoody says

        March 13, 2016 at 7:30 pm

        Thanks, I really enjoyed the way it looked too (and tasted!)

        Reply
    11. Healing Tomato says

      March 13, 2016 at 9:13 pm

      5 stars
      I am always looking for healthy salad recipes. I, for one, cannot get enough of broccoli and asparagus. This makes me drool.

      Reply
    12. Joy @ Joy Love Food says

      March 14, 2016 at 9:27 am

      I'm ready for bright vibrant side dishes too, this is so pretty and sounds like a delicious combination!

      Reply
    13. Manju | Cooking Curries says

      March 15, 2016 at 2:51 am

      5 stars
      love all the vegetables in this salad! what a wonderful combo!

      Reply

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