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    Home » Recipes » Salads

    Roasted Romanesco Salad

    Published: Dec 29, 2020 · Modified: Sep 20, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Dish of salad with text: Roasted Romanesco Salad.
    Plate of salad with text: Roasted Romanesco Salad with Lemon Garlic Dressing.
    Close up of salad with text: How to make roasted romanesco salad.

    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.

    Two plates of romanesco 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 cruciferous 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.

    A raw, whole romanesco.

    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. 

    To serve

    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.

    Collage: 1 Chopped romanesco, 2 added to a bowl, 3 dressing ingredients in a bowl, 4 stirred together.

    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.

    Collage: 1 walnuts in a pan, 2 chopped shallots, 3 fried shallots, 4 roasted romanesco.

    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.

    Tips 

    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. 

    Looking down at a plate of salad.

    Serving Suggestions

    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.

    Try it topped with some easy Air Fryer Croutons.

    Variations

    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. 

    Special diets

    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.

    Storage 

    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. 

    FAQs 

    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. 

    Close up of a plate of salad.

    More Healthy Salad Recipes

    Rosolli - Finnish Beetroot Salad
    Persian Rocca Salad
    Shaved Brussels Sprouts Salad
    Creamy Pea Salad
    Mango Salad with Lime & Ginger Dressing
    Greek Potato Salad
    Dill Pickle Pasta Salad
    Carrot Top Salad
    Green Salad with Pumpkin Seed Dressing

    Check out my top healthy salad recipes.

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    Dish of roasted romanesco salad.

    Roasted Romanesco Salad

    Kate Hackworthy | Veggie Desserts
    You’ll love this easy Roasted Romanesco Salad recipe. The roasted vegetable is served with lettuce, crispy shallots and toasted walnuts, then drizzled with a flavorful lemon garlic vinaigrette for a healthy, tasty vegan salad.
    5 from 6 votes
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Salad
    Cuisine American, Western
    Servings 4
    Calories 240 kcal

    Ingredients
     

    • 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

    To serve

    • 2 cups (100g) mixed lettuce leaves
    • 2 tablespoons chopped parsley
    • ½ cup (50g) walnuts

    Instructions
     

    • 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.

    Notes

    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.
    Any leftover dressing can be used as a marinade.
    Add the parsley and lettuce last as the warm romanesco will wilt them slightly.
    Variations
    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.

    Nutrition

    Calories: 240kcalCarbohydrates: 7gProtein: 3gFat: 24gSaturated Fat: 2gSodium: 302mgPotassium: 189mgFiber: 2gSugar: 3gVitamin A: 349IUVitamin C: 6mgCalcium: 31mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Salad Recipes

    • Quinoa and Black Beans
    • Zucchini Halloumi Couscous
    • Caprese Pasta Salad
    • Broad Bean Salad
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    Reader Interactions

    Comments

    1. Beth

      December 29, 2020 at 2:50 pm

      5 stars
      This looks so refreshing and tasty! I can't wait to give this a try! My husband is going to love this recipe!

      Reply
    2. Helen @ family-friends-food.com

      December 29, 2020 at 2:20 pm

      5 stars
      I LOVE romanesco - it's so beautiful and it also tastes delicious. This salad looks fabulous. Can't wait to try it!

      Reply
    3. Jenn

      December 29, 2020 at 2:00 pm

      5 stars
      This is a great salad - the garnishes really put it over the top! I could eat a bowl of those crispy shallots. Yum!

      Reply
    4. Jesse

      December 29, 2020 at 1:12 pm

      5 stars
      Such and easy and tasty vegan salad recipe! Love it!

      Reply
    5. Amanda

      December 29, 2020 at 12:09 pm

      5 stars
      Romanesco is so pretty and the idea to roast it sounds gorgeous too. Perfect winter salad.

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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