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.

This salad would be a great addition to your Easter dinner table, it pairs perfectly with a Glazed Ham!

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finished salad in white bowl with half lemon behind bowl

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Benefits of roasting vegetables
Ingredient list
Steps to make asparagus and broccoli salad
Substitutions and Additions
Printable Recipe Card

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!

If you'd rather use your air fryer, you can. I have instructions on air fryer broccoli and you can do the same for the asparagus!

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

Ingredient list

broccoli - fresh, cut into florets
asparagus - fresh, trimmed
greens - baby arugula blend, spring salad mix
onion - red onion
olive oil, salt and pepper
lemon dressing (lemon, oregano, garlic, sugar, salt, pepper and olive oil)

If you are a person who likes cheese in a salad, crumbled goat cheese is absolutely fabulous on this salad!

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.

4.54 from 13 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course dinner, lunch, Side Dish

Cuisine American

Servings 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

¼ 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!

Comments

4.54 from 13 votes (7 ratings without comment)

Roasted Asparagus and Broccoli Salad

Benefits of roasting vegetables

Ingredient list