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Roasted Broccoli Caesar Salad takes everything you love about a classic Caesar and amps it up with caramelized, crispy broccoli and crunchy, golden seasoned breadcrumbs. It is satisfying enough for a main but also works as an unforgettable side at potlucks or casual dinners. If you are tired of soggy greens, this roasted twist brings bold flavor, texture, and a bit of comfort in every bite.
One cold Saturday, I decided to try roasting broccoli instead of using lettuce and the family has not stopped asking for this Caesar since then. The panko breadcrumbs are now a permanent jar in my fridge for topping any veggie dish.
Ingredients
- Broccoli florets: Use bright green, tight florets for the crispiest texture
- Olive oil spray: Gets the broccoli nicely roasted without making it greasy
- Kosher salt and pepper: Enhances every layer of flavor so do not skimp
- Unsalted butter: Helps the breadcrumbs toast up golden with rich flavor
- Seasoned panko breadcrumbs: Offers extra crunch and a slight garlicky finish
- Shaved parmesan: Adds bold savory bites that melt into the broccoli
- Finely grated parmesan: Sprinkles over the salad for a final cheesy layer
- Greek yogurt: Acts as the creamy base for a lighter but luxurious dressing
- Garlic cloves: Choose fresh firm cloves to bring out the full Caesar flavor
- Parmesan cheese: Adds salty bite and body to the dressing
- Dijon mustard: Gives the dressing tang and a little kick
- Red wine vinegar: Balances richness with brightness
- Anchovy paste: Infuses the dressing with classic savory depth—try to use a good quality tube for the freshest taste
- Salt and pepper: Seasons the dressing for a harmonious flavor
- Juiced lemon: Fresh juice wakes everything up—choose a lemon that feels heavy for its size
- Olive oil: Blends with the other dressing ingredients for a rich creamy finish
Step-by-Step Instructions
- Prepare the Broccoli:
- Spread broccoli florets on a sheet pan and give them a good spritz or very light drizzle of olive oil. Sprinkle with a little kosher salt and pepper. Roast at 425 degrees F for about twenty minutes or until the edges are crispy and caramelized. If your florets are larger they might need a few extra minutes.
- Toast the Breadcrumbs:
- Melt the butter in a small skillet over medium heat. Add seasoned panko and toss until the crumbs fully soak up the butter. Let them toast for two to three minutes until all the crumbs are golden and crisp. Keep an eye so nothing burns.
- Make the Caesar Dressing:
- In a food processor combine minced garlic, Greek yogurt, parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth. With the machine running slowly stream in olive oil until the dressing becomes creamy and fully emulsified. The dressing stores well in the fridge for several days—stir before using.
- Assemble the Salad:
- Place your roasted broccoli in a large bowl or serving platter. Drizzle generously with the Greek yogurt Caesar dressing. Scatter plenty of shaved parmesan over the top plus as much toasted panko as you crave. Add a final layer of finely grated parmesan for extra flavor and serve any remaining dressing alongside.
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Parmesan is hands-down my favorite part of this salad. There is something about the warmth of roasted broccoli and the creamy, salty cheese that reminds me of family Sunday dinners growing up. We always sprinkled extra cheese at the table and it is a tradition I have fully embraced here.
Storage Tips
Keep leftover salad and dressing in separate airtight containers to hold their best texture. Roasted broccoli stays crisp for two days in the fridge. The dressing will last three to four days but always give it a good stir before serving since the olive oil can separate. If you want to prep ahead, roast the broccoli and make the dressing one day prior, so you just need to toss and top with panko and parmesan when ready.
Ingredient Substitutions
You can use cauliflower or even Brussels sprouts in place of broccoli for a similar effect in this recipe. If you prefer a vegetarian dressing skip the anchovy paste and add a teaspoon of capers for briny flavor. For a gluten-free version use your favorite gluten-free panko or crushed crispy rice cereal for topping. Any hard sharp cheese like Grana Padano can swap in for parmesan.
Serving Suggestions
This roasted broccoli Caesar pairs perfectly with roasted chicken, salmon or a big bowl of pasta. For lunch you can toss in some cooked farro or quinoa and boiled eggs for extra protein. I also love to tuck leftovers into a wrap with extra greens and sliced turkey for a satisfying sandwich.
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There is no better way to get people excited about broccoli than with the promise of roasted edges and piles of parmesan. This salad never fails to impress at gatherings and is just as good for an easy weeknight dinner. You might just find yourself doubling the breadcrumbs—I always do because they tend to disappear before dinner even hits the table.
Frequently Asked Questions
- → How do I achieve the best broccoli texture for this salad?
Roast the broccoli at high heat until lightly charred and just tender, giving a smoky crunch that holds up with dressing.
- → Can I use store-bought Caesar dressing instead of homemade?
Yes, but the homemade Greek yogurt dressing offers extra creaminess and a tangy, fresher flavor profile.
- → Is it possible to make the breadcrumb topping ahead of time?
Absolutely. Toast the panko breadcrumbs in advance and store them in an airtight container until ready to serve.
- → Are there vegetarian options for the Caesar dressing?
You can omit anchovy paste or substitute with capers for briny flavor to keep the salad vegetarian-friendly.
- → What proteins can I add to make this salad more filling?
Top with grilled chicken, roasted chickpeas, or even hard-boiled eggs for extra protein and substance.
- → How do I store leftovers without losing texture?
Store salad components separately—keep roasted broccoli, dressing, and breadcrumbs apart, then assemble when ready to eat.