This roasted broccoli Caesar salad is a fresh twist on the classic Caesar.
Roasted until slightly charred, the broccoli becomes rich and flavorful, pairing beautifully with a creamy Greek yogurt Caesar dressing.
Topped with crispy breadcrumbs and two kinds of parmesan, it’s crunchy, creamy, and completely crave-worthy.
It’s an easy side dish that feels a bit fancy—and makes any meal instantly better.
Whether you serve it warm or room temp, this salad always disappears fast.
Why You’ll Love This Recipe
It transforms humble broccoli into something irresistible.
The homemade dressing is creamy and tangy but lighter thanks to Greek yogurt.
The seasoned breadcrumbs add amazing crunch and flavor.
Perfect side for everything from grilled chicken to steak or pasta.
It’s a great way to make veggies exciting.
What You’ll Need (Ingredient Highlights)
Broccoli Florets: Roasting brings out their natural sweetness and adds crispy edges.
Olive Oil Spray: Helps the broccoli crisp without excess oil.
Seasoned Panko: Toasted in butter, these crunchy crumbs bring texture and flavor.
Parmesan Cheese: Use both shaved and finely grated for richness and bite.
Greek Yogurt Caesar Dressing: Creamy, tangy, and umami-packed with garlic, mustard, anchovy, lemon, and parmesan.
Pro Tips Before You Start
Cut broccoli into similar-sized pieces for even roasting.
Don’t overcrowd the pan—spread broccoli in a single layer.
Toast breadcrumbs just until golden to avoid bitterness.
The dressing can be made ahead—just whisk or shake before using.
Add extra lemon juice for brightness if needed.
How to Make Roasted Broccoli Caesar Salad
Step 1: Roast the Broccoli
Preheat your oven to 425°F (218°C).
Spread broccoli florets on a baking sheet.
Spray or lightly drizzle with olive oil, and season with kosher salt and pepper.
Roast for 15 to 20 minutes until crisp-tender and slightly charred at the edges.
Step 2: Toast the Breadcrumbs
While the broccoli roasts, melt butter in a small skillet over medium heat.
Add seasoned panko and stir to coat evenly.
Toast for 2–3 minutes until golden and crispy. Remove from heat.
Step 3: Make the Dressing
In a food processor, blend garlic, Greek yogurt, parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper until smooth.
With the motor running, slowly drizzle in the olive oil to emulsify into a creamy dressing.
Taste and adjust seasoning if needed.
(Store extra dressing in a sealed container in the fridge for up to 4 days.)
Step 4: Assemble the Salad
Place the roasted broccoli on a large plate or bowl.
Drizzle generously with the Caesar dressing.
Top with toasted breadcrumbs, shaved parmesan, and a sprinkle of finely grated parmesan.
Serve immediately with extra dressing on the side if desired.
What to Serve It With
Grilled chicken, steak, or salmon.
Pasta with olive oil or tomato-based sauces.
Sandwiches or wraps for a complete lunch.
A poached egg or soft-boiled egg for a protein-packed vegetarian option.
Variations / Substitutions
Use cauliflower instead of broccoli for a similar vibe.
Make it spicy with a pinch of crushed red pepper flakes.
Add croutons or chickpeas for extra crunch.
Use kale Caesar dressing if you prefer a bolder green base.
Skip anchovy paste for a vegetarian-friendly version.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
If making ahead, store components separately: broccoli, dressing, and breadcrumbs.
Assemble just before serving to keep everything crisp.
Reheat broccoli in a skillet or oven—not microwave—for best texture.
FAQs
Can I use frozen broccoli instead of fresh?
Fresh is best for roasting, but you can use thawed frozen florets—just dry them well.
Is the dressing very fishy with anchovy paste?
Not at all! It adds depth and umami but doesn’t taste fishy.
Can I make this completely vegan?
Yes—skip the butter and cheese, use vegan yogurt and a plant-based Caesar dressing.
Will kids like this?
If they already enjoy broccoli, yes! The crispy edges and creamy dressing make it kid-friendly.
How can I make it more filling?
Add cooked quinoa, farro, or chickpeas for protein and substance.
Can I use store-bought Caesar dressing?
Of course, but homemade is fresher and lighter.
How long does the dressing last in the fridge?
Up to 4 days, sealed tightly and stirred before using.
Final Thoughts
This roasted broccoli Caesar salad is my go-to when I want something veggie-forward but still cozy and indulgent.
It’s easy enough for a weeknight but special enough for guests.
The creamy dressing, crisp edges on the broccoli, and buttery breadcrumbs come together in the most satisfying way.
Roasted Broccoli Caesar Salad
Ingredients
Method
- Preheat oven to 425°F (218°C). Spread broccoli on a baking sheet.
- Spray or drizzle with olive oil and season with salt and pepper.
- Roast 15–20 minutes until crisp and browned.
- Meanwhile, melt butter in a skillet.
- Add panko and toast 2–3 minutes until golden. Set aside.
- See full steps with tips & photos → https://theboatshedcafe.com/roasted-broccoli-caesar-salad/
Notes
- You can substitute kale, asparagus, or Brussels sprouts for broccoli.
- For a vegetarian version, skip the anchovy paste (or use miso for depth).
- Add grilled chicken or shrimp to make it a heartier meal.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.