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Front/top view of broccoli salad, with roasted florets and julienned stems.

Vegan Broccoli Salad

A simple vegan broccoli salad with a mix of roasted and raw broccoli, nuts or seeds, fruit, and a lighter vinaigrette to modernise this old school salad.
Course Sides
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 220kcal


Roasted Broccoli

  • 1 large head broccoli florets only (reserve stem)
  • 1 small red onion cut into wedges
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper to taste

Salad Ingredients

  • Broccoli stem peeled and julienned
  • 40 grams hazelnuts roughly chopped, or other seeds/nuts
  • 60 grams raisins
  • ¼ pomegranate seeds only
  • ¼ lemon peel from [preserved lemon] or zest and juice of 1 lemon
  • Handful of chopped parsley
  • About 1 tablespoon of olive oil for topping
  • Extra lemon brine from preserved lemons or fresh juice


  • Preheat the oven to 200°C / 400°F.
  • Cut the broccoli florets into smaller pieces (this is purely to shorten cooking time). Add to a large baking sheet with the onion, olive oil, salt, pepper, cumin, and cayenne.
  • Mix the vegetables well to coat in the oil and spices, then roast for about 15 minutes, or until the edges are crisp and golden.
  • While the broccoli is roasting, prepare the rest of the salad. Either julienne or roughly grate the broccoli stem and place it into a large bowl with the nuts, raisins, pomegranate, lemon, and parsley. Set aside.
  • Once the roasted broccoli is finished, add it to the bowl with the other ingredients. Top with a drizzle of olive oil and a bit of preserved lemon brine or lemon juice and mix well.
  • Serve immediately or wait and serve at room temperature. This salad keeps well for a couple of days refrigerated in a sealed container, but is best served warm.


Serving: 1g | Calories: 220kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 242mg | Fiber: 5g | Sugar: 13g