This dish showcases simplicity. Familiar veggies prepared easily make this Charred Onion and Broccoli Salad a great example of what I want everyone to think of when they think salad. Leave your wimpy greens at the door! A lot of chefs will tell you a key to great cooking is starting with fresh ingredients, and then just don’t mess them up – enhance them!
Roasted onions bring a beautiful sweetness to the color of carrot and crunch of broccoli. A simple dressing enhances them to bring new life to these common vegetables.
Notes for Charred Onion and Broccoli Salad
- If you don’t have Dijon, any mustard you have will do just fine.
- Play around with the spices in the dressing and use what you like. A little turmeric, cumin, and coriander will bring warm spice and color, and adding more chili powder is a must if you love heat!
- This is a great dish to toss in any vegetable you have on hand or want to use up! Radish, cabbage, peppers, etc – salads are adaptable and don’t be afraid to make these recipes your own 🙂
Charred Onion and Broccoli Salad
Ingredients
- 1 Pound Broccoli
- 1/2 large Onion, I use a Vidalia
- 1 Cup Carrot, grated
- 1 Tablespoon Dijon Mustard
- 1/4 Cup Red Wine Vinegar
- 1/2 teaspoons Chili Powder, I use Ancho
- 1 teaspoon Garlic Powder
- 2 teaspoons Honey
- 3 Green Onions, sliced thinly
- 1/2 Cup Olive Oil
Instructions
- Preheat oven to 400° F
- Cut broccoli down into bite sized chunks. You can add slices of the stem if you wish, or do what I do and save them to dice and sauté with scrambled eggs later. Spread out on a cookie sheet.
- Cut your onion in half, and peel the layers apart from the half you're using. Spread out on a different cookie sheet.
- For both onion and broccoli, coat with your 3 Tbs olive oil (just estimate and get a light coat) and season with salt and pepper. The onions will take 25-30 minutes and the broccoli 18-20 minutes to cook. Make it easy and put the onions in the oven first for 5-7 minutes, then toss in the broccoli and they'll both be done at the same time. Make sure to stir them around once around the middle of their time in the oven. They'll achieve some darker coloration by the end and this is what we're going for!
- While veggies are roasting, make the dressing. Stir together Dijon, Red Wine Vinegar, Chili Powder, Garlic Powder, and Honey. Whisk rapidly while drizzling in oil.
- Assemble the salad by mixing the veggies (don't forget your shredded carrot!), dressing, and green onions. Serve warm or chilled.
