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prep time
10 min
cook time
25 min
ready time
35 min
Keto Winter Roasted Broccoli Salad
Winter is here, and it is time to get creative with Keto winter salad recipes. This winter broccoli salad is both warm and full of flavor. It’s got a variety of textures from the nuts and feta cheese that will make this salad one of your favorite ways to eat broccoli. It is very simple to make and comes together in just 30 minutes. This Keto winter roasted broccoli salad requires only 3 steps: roasting the broccoli, chopping the kale, and making the dressing.
What to serve with this Keto winter roasted broccoli salad
This simple Keto winter broccoli salad is so delicious; you might want to serve it with everything. It is perfect for serving as a side salad along with other main courses. A few ways to serve this Keto winter salad is with cauliflower rice, cauliflower mash, or alongside baked vegetables.
How do you store this Keto winter broccoli salad?
The best way to keep this Keto salad fresh is to store it without the lemon vinegar dressing. The dressing will soften the nuts and broccoli, making them lose their crunch and texture. To store this Keto winter broccoli salad, add all your salad ingredients in an air-tight container. Store in the refrigerator for up to 3 days. Make the dressing when you are about to eat, toss the salad vegetables in the dressing and enjoy.
** Can you customize this Keto winter roasted broccoli salad?**
This Keto winter broccoli salad is made with a few vegetables, giving room for more components. Some vegetables that would also taste great in this salad include roasted cauliflower, cucumbers, spinach, arugula, mint, and coriander. Another way to customize this salad is to make a creamy dressing. To make a simple creamy dressing, combine ½ cup mayonnaise, 1 tbsp. apple cider vinegar and 3 tsp powdered sweetener. Taste and adjust the tanginess to your liking. Shredded cheddar cheese and rendered crispy bacon are other excellent components to add to this Keto winter broccoli salad.
Net Carbs
5.2 g
Fiber
3.7 g
Total Carbs
8.9 g
Protein
6.5 g
Fats
19.3 g
221 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Broccoli, raw
230 g
Garlic, fresh
2 clove
Extra virgin olive oil
2 tbsp
Salt
0.5 tsp
Black pepper
0.5 tsp
Lemon juice, fresh
1 tbsp
Balsamic vinegar
0.5 tbsp
Crushed Red Pepper Flakes
0.25 tsp
Kale
0.5 cup
Parsley
2 tbsp
Feta cheese
2 oz
Pumpkin or squash seeds, shelled, salted
2 tbsp, whole pieces
Walnuts
0.25 cup, chopped
Avocado
0.5 each
Recipe Steps
steps 5
35 min
Step 1
Preheat the oven to 425F/220C. Cut the broccoli into bite-size florets, mince the garlic, finely chop the parsley, and roughly chop the kale. On a baking sheet lined with parchment paper, add the broccoli florets, minced garlic, and 1 tbsp olive oil. Sprinkle with a pinch of salt and a crack of black pepper and toss to coat the broccoli evenly.Step 2
Transfer the baking sheet to the oven. Roast for 20-25 minutes until the broccoli begins to char. Remove from the oven and set aside.Step 3
Whisk together the lemon juice, balsamic vinegar, crushed chili flakes, and 1 tbsp olive oil in a small bowl. Taste and adjust the seasoning to your liking.Step 4
To a bowl, add the chopped kale, roasted broccoli, chopped parsley, crumbled feta cheese, chopped walnuts, and pumpkin seeds. Toss to combine.Step 5
Transfer to a serving platter. Slice the avocado and add it to the salad. Enjoy!
