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+ servings
roasted broccoli salad.
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5 from 1 vote

Roasted Broccoli Quinoa Salad

This roasted broccoli quinoa salad is loaded with flavor as well and antioxidants! It's the perfect healthy side dish for Thanksgiving or holiday potlucks.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad, Side
Cuisine: Vegetarian
Servings: 5
Calories: 484kcal


For the Roasted Broccoli

  • 6 cups chopped broccoli ~1 large head
  • 2 tablespoons olive oil

For the Quinoa

  • 1 cup quinoa
  • 2 cups low sodium vegetable broth or water

Other Salad Ingredients

  • ½ cup pomegranate arils
  • ½ cup chopped roasted, unsalted almonds
  • 1 tablespoon orange zest
  • 1/3 cup crumbled goat cheese
  • teaspoon sea salt
  • teaspoon ground black pepper

Dressing Ingredients


Roasted Broccoli Directions

  • Preheat the oven to 400 degrees.
  • Toss broccoli and olive oil together in a bowl and transfer to a baking sheet. Bake for 25-30 minutes or until tender and browned on the edges. Set aside.

Quinoa Directions

  • Rinse quinoa well in a fine strainer under cold water. Transfer to a saucepan and add broth. Bring to a simmer and cover. Cook 15 minutes or until broth has been absorbed. Fluff with a fork. Set aside.

Dressing Directions

  • In a jar, add all of the dressing ingredients. Cover and shake until emulsified. Pour over salad ingredients and toss to coat. Serve!

Salad Directions

  • In a large mixing bowl, add the broccoli, quinoa, pomegranate seeds, almonds, orange zest, salt and pepper.



  • Substitute for White Wine Vinegar: you can use red wine vinegar instead if you'd like. 
  • Substitute for Pomegranate: you can use dried cranberries instead of pomegranate.
  • Serving: This salad is filling enough to serve as a main dish salad for lunch or a smaller portion as a side. 
  • Storage: salad can be stored in the fridge for up to 3-4 days.
  • Make Ahead: make broccoli, dressing, and/or the quinoa up to 3 days in advance. You can also pre-chop the broccoli to reduce prep time when you go to make this salad. 
  • Make it vegan/dairy free: Skip the goat cheese or use a non-dairy feta (like VioLife) instead. 
  • Make it nut free: Skip the almonds. You can use pumpkin seeds or sunflower instead of almonds if desired. 


Serving: 1/5 recipe | Calories: 484kcal | Carbohydrates: 46g | Protein: 15g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Cholesterol: 5mg | Sodium: 221mg | Potassium: 905mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1153IU | Vitamin C: 161mg | Calcium: 167mg | Iron: 4mg