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Roasted Broccoli Salad with Tahini, Pomegranate, and Pistachios

Nutty tahini, tangy lemon, crunchy pistachios, and little pops of pomegranate combine with slow-roasted broccoli to create an excellent Roasted Broccoli Salad that is sure to become a staple in your household.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Salad
Cuisine: Healthy
Keyword: broccoli, salad
Servings: 2 servings


  • 1 lb broccoli florets chopped into bite-sized pieces (about 6 cups)
  • 3 tbsp olive oil divided
  • 2 tablespoons tahini
  • 1 lemon
  • 3 tablespoons pomegranate seeds
  • 3 tablespoons pistachios
  • Salt and pepper to taste


Roast the broccoli

  • Preheat the oven to 350ºF and line a sheet pan with aluminum foil.
  • Toss the broccoli florets and lemon slices with 2 tablespoons of olive oil and a big pinch of salt and pepper. Arrange in an even layer on the lined sheet tray.
  • Roast the broccoli and lemon for 30 minutes, stirring once at about the 15 minute mark. Remove from the oven and allow to cool for about 10 minutes.

Make the dressing and assemble the salad

  • In a small bowl, combine the tahini, the remaining olive oil, and about 1 tablespoon of juice from the roasted lemon.
  • Whisk together until thoroughly combined, then add 1-2 tablespoons of warm water (a little bit at a time!) to achieve your desired consistency.
  • Place the roasted broccoli in a large bowl, then pour the dressing in, stirring to combine. Add the pomegranate seeds and pistachios. Toss together, test a bite, and season to taste.