You’ll love this easy Roasted Romanesco Salad recipe. The roasted romanesco broccoli is served with lettuce, crispy shallots and toasted walnuts, then drizzled with a flavorful lemon garlic vinaigrette for a healthy, tasty vegan salad.
In this tasty vegan salad, Roasted Romanesco is served with lettuce, toasted walnuts, fried crispy shallots and a zingy lemon and garlic vinaigrette.
Romanesco is a brassica vegetable that is a cross between cauliflower and broccoli.
This recipe shows how to roast romanesco and turn it into a healthy flavorful side dish or salad that everyone will enjoy.
What is romanesco
Romanesco is a unique vegetable that has a beautiful fractal pattern.
It has a flavor that is similar to a cross between broccoli and cauliflower and has great nutritional benefits.
The best way to enjoy romanesco is to roast it up and toss it in a flavorful dressing.
Here are some more romanesco recipes.
Why You'll Love This Recipe
The natural fractal broccoli pattern makes a beautiful presentation on a plate making it a great unique salad to serve at parties.
It’s tossed in a homemade lemon vinaigrette that balances the flavors well.
It’s naturally vegan and gluten free.
The crispy shallots on top give a lovely flavor and crunchy texture.
It's a super easy romanesco recipe.
Ingredients & Tools
Romanesco: You’ll need one head of romanesco to make this salad.
Oil, Salt & Lemon Juice: This is what the romanesco is tossed in to bring out its natural flavors.
For The Crispy Shallots
Shallots: Thinly slice shallots for an onion flavor that is not overpowering.
Oil: Used to lightly fry the shallots.
For The Lemon Garlic Vinaigrette
Olive Oil: This is the base of a vinaigrette. I like to use a good extra virgin olive oil for dressings.
Lemon Juice: Gives a pop of freshness as well as some acidity. Fresh is best, but bottled works too.
Fresh Garlic: For a great garlicky flavor.
Mustard: Common in most vinaigrettes, mustard helps emulsify the dressing and gives it a great flavor.
Salt & Pepper: Used to bring together all the flavors.
Lettuce Leaves: Some mixed lettuce leaves will make this salad crunchy and colorful.
Fresh Parsley: Chopped parsley will add a bright herby flavor with a great color.
Chopped Walnuts: Adds a nice crunchy texture and flavor. Toasting the walnuts briefly in a dry frying pan really brings out their flavor.
How to make roasted romanesco salad
It's really easy to make roasted romanesco, and perfect used in this flavorful salad.
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 425F / 220C.
Cut the romanesco cauliflower into florets, gently toss with the oil and salt.
Spread onto a roasting tray and roast for 15 minutes or until the edges begin to brown. Remove from the oven and allow to cool.
Meanwhile, mix all the dressing ingredients together.
Heat a dry frying pan, add the walnuts and toast for a few minutes until fragrant, set the toasted walnuts aside.
Add the shallots to the pan along with 1 teaspoon of oil and cook, stirring often, until they begin to char.
Divide the lettuce between the plates, top with the roasted romanesco, charred shallots, toasted walnuts and parsley. Drizzle lightly with the lemon and garlic vinaigrette.
When toasting the walnuts, be sure to check on them often as they will toast up quickly and can burn fast.
Cut the romanesco cauliflower into even pieces to ensure everything roasts at the same time.
Use a mason jar with a tight lid to make the dressing and shake vigorously for best results. Any leftover dressing can be used as a marinade.
Add the parsley and lettuce last as the warm romanesco will wilt them slightly.
Serve alongside some hearty Red Lentil Dahl.
Goes great with Cajun Halloumi Burgers.
Pair with a dinner of Mushroom Wellington.
Use it as a side dish for this Whole Roasted Smoked Cauliflower.
Instead of walnuts, add some chopped pecans to the final salad.
Add a pinch of cayenne to the dressing for a slightly spicy kick.
Shred up some carrots or purple cabbage to toss in along with the lettuce for an extra crunchy salad that is full of nutrients and color.
Top it with some fresh chopped dill.
Toss the salad in with some cooked pasta for a delightful pasta dish.
Replace the lemon juice in the dressing with red wine vinegar for a zesty flavor.
For a stronger onion taste, use red onions instead of shallots.
To Make Gluten Free: This romanesco salad recipe is naturally gluten free but be sure to check your labels on individual spices as they may contain wheat ingredients.
To Make It Vegan: This recipe is naturally vegan and vegetarian friendly.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storing: This salad can be stored in an airtight container for up to 3 days but is best consumed immediately after assembling.
Freezing: This salad cannot be frozen as it will completely change the taste and texture.
What does romanesco taste like? Romanesco tastes like a light cross between broccoli and cauliflower making it a unique tasting vegetable.
Can you eat romanesco raw? You can eat it raw especially if it is thinly sliced however it is best roasted as it begins to take on a natural sweet flavor.
Is romanesco a seasonal vegetable? Yes, romanesco is usually planted in late summer for a fall harvest making it a Fall seasonal vegetable.
You’ll Also Love These Healthy Salad Recipes
Rosolli - Finnish Beetroot Salad
Mango Salad with Lime & Ginger Dressing
Green Salad with Pumpkin Seed Dressing
Check out my top healthy salad recipes.
Get the recipe
Roasted Romanesco Salad
- 1 head of romanesco
- 1 tablespoon oil
- ½ teaspoon sea salt
- Juice of ½ a lemon
- For the crispy shallots
- 3 shallots finely sliced
- 1 tablespoon oil
For the lemon and garlic vinaigrette
- 2 tablespoons extra-virgin olive oil
- 3 teaspoons fresh lemon juice
- 1 clove garlic minced
- ¼ teaspoon dijon mustard
- ¼ teaspoon each salt and pepper
- 2 cups (100g) mixed lettuce leaves
- 2 tablespoons chopped parsley
- ½ cup (50g) walnuts
- Preheat the oven to 425F / 220C.
- Cut the romanesco cauliflower into florets, then gently toss with the oil and salt.
- Spread onto a roasting tray and roast for 15 minutes or until the edges begin to brown. Remove from the oven and allow to cool.
- Mix all the dressing ingredients together well.
- Heat a dry frying pan, add the walnuts and toast for a few minutes until fragrant, set the toasted walnuts aside.
- Add the shallots to the pan along with 1 teaspoon of oil and cook, stirring often, until they begin to char.
- Divide the lettuce between the plates, top with the roasted romanesco, charred shallots, toasted walnuts and parsley. Drizzle lightly with the lemon and garlic vinaigrette.