Roasted Broccoli Salad with Almonds and Simple Sesame Dressing
Make Roasted Broccoli Salad with Almonds and Simple Sesame Dressing for a crunchy, sesame-glazed side in under an hour.
Ingredients
- 2 Tbsp neutral oil* ($0.08)
- 1 Tbsp rice vinegar ($0.12)
- 4 tsp soy sauce ($0.13)
- 1 tsp toasted sesame oil ($0.11)
- 1 Tbsp brown sugar ($0.02)
- 1 tsp grated fresh ginger ($0.04)
- 1/2 Tbsp sesame seeds ($0.04)
- 1 lb frozen broccoli florets ($2.10)
- 1 Tbsp neutral oil ($0.04)
- Pinch of salt ($0.02)
- 1/3 cup sliced almonds ($0.67)
- 1 cup crunchy chow mein noodles ($0.32)
- 2 green onions ($0.22)
Instructions
Step 1: Make the Simple Sesame Dressing
Combine the neutral oil, rice vinegar, soy sauce, toasted sesame oil, brown sugar, freshly grated ginger and sesame seeds in a small jar or bowl. Whisk until the brown sugar dissolves and the dressing looks glossy, or close the jar and shake vigorously until emulsified. Set the sealed jar aside so the flavors can meld while you prepare the broccoli — the dressing should be smooth, slightly viscous, and studded with tiny sesame specks.
Step 2: Prep the Broccoli for Roasting
Spread the frozen broccoli florets out on a baking sheet and let the oven begin to preheat to 400ºF underneath; leaving them on the sheet lets them start to thaw and release surface frost. Trim or slice any oversized florets into bite-sized pieces so they roast evenly. Drizzle the broccoli with 1 tablespoon neutral oil, sprinkle a pinch of salt, and toss on the sheet so every floret bears a thin film of oil—this creates blistering and crisp edges when roasted.
Step 3: Roast the Broccoli and Toast the Almonds
Roast the broccoli in the preheated oven until the crowns are deeply green with charred tips, about 30 minutes total, stirring once after about 20 minutes. Scatter the sliced almonds across the tray after 25 minutes so they toast in the final five minutes without burning. Remove the tray and let the broccoli and almonds cool on the sheet for 5–10 minutes until warm but not steaming, leathery-crisp at the edges and still tender inside.
Step 4: Finish the Salad and Serve
When the tray is mostly cooled, fold in the crunchy chow mein noodles and the thinly sliced green onions so the noodles retain texture and the scallions offer a fresh, grassy lift. Give the dressing one last shake and drizzle it sparingly over the sheet; toss gently so florets glisten with a thin, shiny coat of sesame dressing and the almonds cling to the broccoli. Transfer or present the assembled salad immediately while textures are at their best — glossy, crisp, and aromatic — and serve.
Notes
- Toast almonds toward the end of roasting to avoid burning
- Keep chow mein noodles separate until just before serving to preserve crunch
- Make the dressing a day ahead to let flavors meld and save time on serving day