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Photos by Julia Turshen

Recipe: Roasted Broccoli and Peanut Salad

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This recipe for roasted broccoli and peanut salad by Julia Turshen roasts the vegetable so it’s perfectly soft and just a bit crispy.

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Hudson Valley-based food writer Julia Turshen knows a thing or two about crafting great meals—and The New York Times-bestselling cookbook author loves sharing her kitchen wisdom with others. The home cook extraordinaire has five books under her belt, writes a weekly newsletter, hosts the podcast “Keep Calm & Cook On” with Julia Turshen (which has received award nominations from the International Association of Culinary Professionals), and teaches cooking classes most Sunday afternoons.

Julia Turshen

In What Goes With What, Turshen’s latest title, home cooks will learn everything about the foundations of cooking with the help of detailed charts and easy-to-follow recipes. Once readers feel comfortable with a dish, Turshen encourages them to stray from the recipe and use their newfound culinary knowledge to get creative and switch things up according to personal tastes. Read on for three recipes from the cookbook, which hit shelves this past October.

Julia Turshen

Roasted Broccoli + Peanut Salad

Recipe by Julia TurshenCourse: SaladsCuisine: Chinese
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

If you know someone who is hesitant to eat broccoli, please make this salad for them and see what happens. Brussels sprouts or green beans can easily be swapped for the broccoli (both are substantial, can hold up to roasting, and will get similarly sweet). If you’re making this for someone with a peanut allergy, any nut or seed butter can be used in place of the peanut butter (and then use that same nut or seed in place of the whole peanuts). All these alternatives are a great reminder that when you know the purpose of an ingredient in a recipe, it’s easy to feel confident about switching things up.

Ingredients

  • 2 pounds broccoli, tough stems discarded, cut into large florets

  • ¼ cup olive oil

  • Kosher salt

  • ¼ cup creamy peanut butter (you can eyeball the amount, as measuring peanut butter is a sticky business)

  • ¼ cup boiling water

  • 2 Tbsp unseasoned rice vinegar

  • 1 tsp soy sauce

  • 1 tsp honey (or maple syrup)

  • Freshly ground black pepper

  • 4 slices bacon (about ¼ pound), cooked and crumbled

  • ¼ cup salted roasted peanuts, roughly chopped

  • 2 scallions, ends trimmed, thinly sliced

Directions

  • Preheat your oven to 425°F.
  • Place the broccoli on a sheet pan, drizzle with the olive oil, and sprinkle with a big pinch of salt. Toss everything well to combine and then spread the broccoli out in an even layer. Roast the broccoli, stirring it now and then, until softened, browned, and crisp on the edges, about 25 minutes.
  • While the broccoli roasts, make the dressing: Place the peanut butter in a bowl, add the boiling water, rice vinegar, soy sauce, and honey, and whisk well until smooth (at first it will look a bit of a mess, but it comes together beautifully after vigorous whisking). Season to taste with salt and pepper.
  • When the broccoli is cooked, transfer it to a serving platter. Drizzle evenly with the dressing and top with the bacon, peanuts, and scallions. Serve warm or at room temperature.

  • Serves four as a side dish.

Related: Recipe: Grated Butternut Squash With Orzo and Dill Sauce

Hudson Valley Restaurant Week is back this October 28 to November 10!