Charred Broccoli Salad
This salad is smoky, savoury, and deeply satisfying, with crispy edges that soak up a rich, umami-packed miso vinaigrette. Finished with fresh green onions and a bit of crunch, it’s the kind of simple-but-bold dish that turns humble broccoli into something seriously crave-worthy.
Ingredients
Broccoli
1½ lbs broccoli, cut into florets
2 tablespoons olive oil
1 tablespoon white miso
Miso Vinaigrette
1 tablespoon white miso
2 tablespoons olive oil
1 tablespoon rice vinegar (or apple cider vinegar)
1 small garlic clove, finely grated
Freshly ground black pepper
Optional garnishes
Thinly sliced green onions
Toasted nuts or seeds (sesame seeds, almonds, or walnuts)
Directions
Preheat the oven to 425°F (220°C). In a large bowl, toss the broccoli with olive oil and miso until evenly coated. Spread in a single layer on a baking sheet. Roast for 15–18 minutes, flipping once, until tender with charred edges. In a small bowl, whisk together the miso, olive oil, vinegar, grated garlic, and black pepper until smooth. Transfer the warm broccoli to a serving bowl. Drizzle with the miso vinaigrette and toss gently to coat. Finish with green onions or toasted nuts, if using. Serve warm or at room temperature.