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Roasted broccoli salad recipe

Roasted broccoli salad recipe

17 ratings

Roasting really brings out the best in broccoli. This delightful salad combines crunchy broccoli with sweet potato, garlic, onion, pine nuts and sultanas and is brought together by a light soured cream and mustard dressing. See method

  • Serves 2-4
  • 10 mins to prepare and 25 mins to cook
  • 457 calories / serving
  • Vegetarian


  • 1 medium sweet potato, peeled and cut into 1cm (1/2in) cubes
  • 1 red onion, sliced
  • 1 garlic clove, sliced
  • handful pine nuts
  • handful sultanas
  • 1 head broccoli, cut into florets
  • olive oil, for roasting

For the dressing

  • 4 tbsp soured cream
  • 1 tsp Dijon mustard
  • 1/2 tsp of celery salt
  • few sprigs tarragon, leaves chopped
  • milk, for loosening
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    6g 31%
  • Sugars

    23g 26%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 49g Protein 10.3g Fibre 10.1g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Bring a large pan of salted water to the boil. Blanch the sweet potato for 2-3 minutes to kick off the cooking process, then drain.
  2. Put the sweet potato, onion, garlic, broccoli, pine nuts and sultanas in a nonstick roasting tin. Drizzle with olive oil and toss to coat. Season well and splash over a small glass of water (this is to create a little steam during cooking). Roast the veg in the oven for 20 minutes, then transfer to a serving bowl.
  3. Meanwhile, make the dressing by whisking together the soured cream, mustard, celery salt and tarragon. Add milk, a splash a time, until it reaches a drizzling consistency.
  4. Serve the roasted veg warm, with the dressing on the side as an accompaniment to grilled meat. Alternatively, leave to cool and enjoy as a salad or as part of a packed lunch.

See more Broccoli recipes

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