Keto Roasted Broccoli Salad

If you are a fan of smokey flavored food, then you will love this Keto broccoli salad. It consists of oven-roasted broccoli and red bell peppers paired with crunchy toasted almonds. These components are brought together by a creamy tahini dressing that complements the charred flavors. This salad is the perfect side dish for a barbequed kebab or juicy steak. You can also top it with some grilled chicken for a complete Keto-friendly lunch.

How to prepare this Keto side dish?

The Keto roasted broccoli salad is one of the easiest side dishes to prepare. Bake the broccoli florets and bell peppers on high for 15-20 minutes until they become slightly charred. The dressing takes 3 minutes to prepare by whisking together tahini, lemon juice, and olive oil. This salad is best prepared right before serving, as it is most delicious when warm.

Can you add more vegetables to this salad?

Absolutely! You can add whatever vegetables you want, and the recipe will still taste great. Some delicious roasted vegetable options include cauliflower, onions, brussel sprouts, zucchini, and eggplants. You can also add other roasted nuts and seeds on top for more crunch.

Is this salad suitable for Keto meal prep?

Yes, but the way you store it makes a huge difference. To keep it fresh for a couple of days, you need to pack the dressing and almonds in small separate containers and the salad in a larger container. Once you're ready to eat, you can dump the nuts and sauce over the vegetables, close the container, and shake it until everything is covered in the delicious tahini dressing.

Is this salad healthy?

All the ingredients used to make this dish are unprocessed whole foods. This meal is also dairy-free, gluten-free, vegan, and paleo. It is suitable for many different dietary preferences.

Can you adapt this recipe to a nut-free diet?

Absolutely! This Keto salad contains almonds, which some people might be allergic to. To make this recipe nut-free, you can use toasted sunflower seeds or sesame seeds.

Net Carbs

4 g
Fiber

2.7 g
Total Carbs

6.7 g
Protein

3.7 g
Fats

12.7 g

146 cals

Quantity

Serving Size

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Broccoli, raw

3 cup, whole pieces
Red bell peppers, raw

0.25 small
Garlic

1 clove
Extra virgin olive oil

2 tbsp
Almonds Dry Roasted Without Salt

1 oz
Tahini (sesame butter)

1 tbsp
Water

1 tbsp
Lemon juice, fresh

1 tbsp
Salt

1 tsp
Black pepper

0.25 tsp

Step 1

Preheat your oven to 420 Fahrenheit and line a baking sheet with parchment paper. Add the broccoli florets and sliced bell pepper to the baking sheet. Mince the garlic, add it to the vegetables along with 1 tbsp olive oil, ½ tsp of salt, and ¼ tsp back pepper. Mix until combined.
Step 2

Spread the vegetables evenly in one layer. Bake for 15 – 20 minutes, or until the broccoli is slightly browned. Set the baking sheet aside to cool down.
Step 3

To a small bowl, add the tahini, lemon juice, water, 1 tbsp olive oil, and ½ tsp salt. Whisk well until the dressing becomes creamy. Taste and adjust the salt if needed, then set it aside.
Step 4

Add the roasted vegetables to a serving platter or bowl. Roughly chop the toasted almonds and sprinkle them on top of the vegetables. Drizzle the dressing on top and serve immediately.