Go Back
The Boat Shed Kitchen

Roasted Broccoli Caesar Salad

A fresh twist on the classic Caesar salad featuring roasted broccoli, creamy Greek yogurt dressing, and crunchy panko breadcrumbs. Perfect as a side or light main dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 4 to 5 cups broccoli florets
  • Olive oil spray or light drizzle for roasting
  • Kosher salt and pepper
  • 1.5 tablespoon unsalted butter
  • 1/2 cup seasoned panko breadcrumbs
  • Shaved parmesan for topping
  • Finely grated parmesan for topping
Greek Yogurt Caesar Dressing
  • 4 garlic cloves minced
  • 2.5 tablespoons Greek yogurt
  • 2 tablespoons parmesan cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon salt
  • 1/3 teaspoon pepper
  • 1/2 lemon juiced
  • 1/2 cup olive oil

Method
 

  1. Preheat oven to 425°F (218°C). Spread broccoli on a baking sheet.
  2. Spray or drizzle with olive oil and season with salt and pepper.
  3. Roast 15–20 minutes until crisp and browned.
  4. Meanwhile, melt butter in a skillet.
  5. Add panko and toast 2–3 minutes until golden. Set aside.
  6. 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.