Roasted Broccoli Salad with Tahini Sauce
Pump up the flavor with this roasted broccoli salad with tahini sauce. Healthy roasted broccoli is topped with a creamy sauce for an easy vegan side dish.
- 2-3 broccoli heads (about 1.25-1.5 pounds)
- 3 Tbsp. olive oil
- 1 1/4 tsp. kosher salt (plus more to taste)
- 6 dried dates, chopped
- 1/3 - 1/2 cup Tahini Sauce
Preheat oven to 425 degrees.
Cut off the bottom 2” or so of the broccoli heads to remove any woody bottoms. Tear and/or cut florets into large pieces with some stock attached. Cut the remainder of the stalk into 1/2” slices and add to a baking sheet.
Toss broccoli with olive oil and 1 1/4 tsp. of salt. Roast for 15 minutes and toss. Continue roasting for 15-20 minutes until broccoli is nicely browned and tender.
While broccoli is roasting, make the tahini sauce if you do not already have it prepped. To serve, combine dates and broccoli. Drizzle 1/3-1/2 cup of tahini sauce over the salad. Serve immediately or at room temperature.
Calories: 257kcalFat: 20g