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roasted broccoli salad with corn mixed microgreens and balsamic vinaigrette

Roasted Broccoli Salad (Vegan + No Mayo)

5 from 3 votes
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Course: Appetizer, Salad
Cuisine: Plant Based, Vegan
Keyword: roasted broccoli salad, vegan broccoli salad
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 4 people


  • Half Sheet
  • Cutting Board


For the Broccoli and Corn

  • 2 Ears of Corn Shucked
  • 1 Head of Broccoli chopped into tiny florets
  • 1 pinch Fennel Seed
  • 1 pinch Paprika
  • 1 T Olive Oil or Safflower Oil lightly coat broccoli and corn

For the Dressing

  • 1/4 C Balsamic Vinegar
  • 1 tsp Honey or five drips of Stevia optional
  • 1/4 C Olive Oil
  • 2 T Dijon Mustard

Assemble the Salad

  • 3 C Mixed Microgreens


Roast the Broccoli and Corn

  • Place oven rack on the highest setting. Pre-heat oven on broil (500 degrees). Combine corn, broccoli, paprika, fennel and salt in a sheet pan. Season with some Olive or Safflower Oil. Cook vegetables for 9 minutes. Then flip and roast for another 5 minutes.

Make the Dressing

  • In a vitamix blend combine olive oil, vinegar, mustard, and agave, emulsify until smooth.

Assemble the Salad

  • Once the roasted broccoli and corn have cooled, toss them with the microgreens and drizzle with a small amount of dressing.
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