Roasted Broccoli Salad with Crispy Beef Prosciutto
This warm roasted broccoli salad features crispy roasted broccoli, crunchy walnuts, shaved parmesan, and savory beef prosciutto. Dressed in a simple homemade vinaigrette and brightened with fresh lemon zest, it offers a flavorful, high-fiber dish that is both nutritious and satisfying. Perfect for a quick lunch or a light dinner side.
For the Salad
- 300 g broccoli florets
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 3-4 cloves garlic whole, skin-on
- 4 slices beef prosciutto
- 1 small red onion finely sliced
- 50 g parmesan cheese shaved
- ⅓ cup walnuts chopped
- 1 tsp lemon zest
- roast chicken or sun-dried tomatoes optional
For the Dressing
- 2 tbsp extra virgin olive oil
- ⅓ tsp Dijon mustard
- ¼ tsp apple cider vinegar
- 1 pinch salt and pepper to taste
Preheat the oven to 200°C / 180°C fan and line a baking tray with parchment paper.
Add the broccoli florets, sliced red onion, 2 tbsp extra virgin olive oil, salt, and whole garlic cloves to the tray. Toss to combine and bake for 10 minutes.
Push the broccoli mixture to one side of the tray, then add the beef prosciutto slices and chopped walnuts. Roast for another 5 to 7 minutes until crisp.
Remove the roasted garlic cloves from their skins and crush them into the broccoli. Chop the broccoli into smaller pieces if desired, and crumble the beef prosciutto.
In a small bowl, whisk together the dressing ingredients: extra virgin olive oil, Dijon mustard, apple cider vinegar, salt, and pepper.
Toss the dressing through the broccoli mixture, crumbled beef prosciutto, shaved parmesan, and walnuts. Finish with fresh lemon zest and optional roast chicken or sun-dried tomatoes.
- Carefully squeeze the soft garlic out of its skins once cooled slightly after roasting.
- Toss in cooked shredded chicken to turn this warm salad into a complete meal.