Name: Broccoli salad with a creamy chilli dressing
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 2 small red onions (200g), cut into wedges; 1 tablespoon raspberry vinegar; 750g broccoli, trimmed, sliced thickly; 2 tablespoons pure maple syrup or honey; 2 tablespoons extra virgin olive oil; 60g baby rocket; ¼ cup (40g) currants; ¼ cup (40g) natural almonds, roasted, chopped coarsely; ¼ cup small fresh mint leaves or micro mint; CREAMY CHILLI DRESSING; ¼ cup (60ml) pouring cream; ¼ cup (70g) Greek-style yoghurt; 1 clove garlic, crushed; 1 teaspoon chilli flakes; 1 teaspoon pure maple syrup

Our roasted broccoli salad combines the power-house nutrition of broccoli and red onion with a creamy, yoghurt dressing that blends sweet and spicy. Whether serving it as the main meal or a side dish, it’s a fabulous way to load up the vegetables on your plate.

Best of all, this roasted broccoli salad can be cooked and on the table in under 30 minutes, making it a fantastic mid-week dinner option, or an easy addition to a weekend lunch.

Ingredients

2 small red onions (200g), cut into wedges

1 tablespoon raspberry vinegar

750g broccoli, trimmed, sliced thickly

2 tablespoons pure maple syrup or honey

2 tablespoons extra virgin olive oil

60g baby rocket

¼ cup (40g) currants

¼ cup (40g) natural almonds, roasted, chopped coarsely

¼ cup small fresh mint leaves or micro mint

CREAMY CHILLI DRESSING

¼ cup (60ml) pouring cream

¼ cup (70g) Greek-style yoghurt

1 clove garlic, crushed

1 teaspoon chilli flakes

1 teaspoon pure maple syrup

Method

Preheat oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper.

Toss onion and vinegar on one tray. Roast for 10 minutes. Toss broccoli, maple syrup and oil on second tray; season. Roast broccoli in the oven with onion for a further 10 minutes or until the vegetables are well browned and just tender.

CREAMY CHILLI DRESSING Whisk ingredients in a medium bowl until combined and thick. Season to taste.

Place onion, broccoli, rocket, currants, almonds and mint on a platter. Drizzle with dressing. Serve roasted broccoli salad warm or at room temperature.

Can I make the roasted broccoli salad ahead of time?

You can make the salad dressing up to 3 days ahead. Cover and refrigerate the dressing until ready to serve. Prepare the roasted broccoli salad on the day.

The health benefits of almonds

Almonds are a great addition to many salads. Why? Because almonds are one of the healthiest snack foods available. Almonds are a great food to include in your diet, especially if you are a vegetarian, because they are packed with protein and calcium.

Does The Weekly have more quick salad recipes?

We sure do! If you want more salads that you can get on the table in less than 30 minutes, check out Julie Goodwin’s 20-minute pesto pasta salad, or our unbeatable crunchy noodle coleslaw.

Julie Goodwin’s prawn and mango salad

Roast vegetable salad on a plate with sweet potato, tomatoes and mixed greens

Roast vegetable salad with garlic mustard dressing

Christmas ham and potato salad on a white platter with a bowl of cornichons and salad servers.

Christmas potato salad

Julie Goodwin’s pesto pasta salad

Thai-style mango salad

Roasted pumpkin & asparagus on a white platter over a red cloth, and a cup of buttermilk dressing.

Roasted pumpkin salad with asparagus & buttermilk dressing

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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