Name: Roasted Broccoli Tahini Salad with Spicy Cashews
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 20 ounces broccoli florets; 2 tablespoons olive oil, divided; Salt and pepper, to taste; ¾ cup whole raw cashews; ⅛ teaspoon chili powder; ¼ teaspoon smoked paprika; ¼ teaspoon garlic powder; ¼ teaspoon fine sea salt; 1 carrot, shredded or finely chopped; ½ small red onion, diced; ½ cup chopped Medjool dates; ⅓ cup tahini, well-stirred; ½ lemon, juiced; 4-5 tablespoons warm water; Salt, to taste

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Roasted broccoli tahini salad is hearty and nutrient-rich, with an exciting medley of flavors. Crisp-tender roasted broccoli, crunchy spiced cashews, and sweet dates are tossed in a creamy lemon tahini dressing. It's hearty, delicious, and holds up well as leftovers!

Two gray bowls with roasted broccoli tahini salad.

I was inspired to create this tahini broccoli salad after ordering something similar at a restaurant recently, but I think this homemade version is so much better!

Tahini sauce is a favorite of mine and it works so well as a salad dressing (see my Roasted Cauliflower Salad and Low-Carb Cold Noodle Salad)! The combination of tahini with dates and a boldly-spiced veg is one I also have used in my Mediterranean Roasted Eggplant recipe.

Tahini adds such a delicious creaminess and nutty flavor to any dish that tastes just luxurious.

The creamy tahini really helps the rest of the ingredients shine in this crunchy broccoli salad.

The sweet flavors of the dates, the nutty crunch of the cashews, and the savory roasted broccoli all complement each other, creating the perfect balance of flavor and texture.

With a short list of healthy ingredients, this broccoli salad recipe brings together incredible flavors. It's just as hearty and nourishing as it tastes!

Closeup of a bowl of roasted broccoli tahini salad and cashews.

why this recipe works

We love a flavorful salad, sure, but this recipe has so much more going for it. Broccoli delivers some hefty vitamin C and fiber, while the tahini dressing contributes a good dose of healthy fats and protein. This means you're more likely to feel full and satisfied for longer.

Low-glycemic, gluten-free, and vegan, this recipe is perfect for anyone following a specific diet or just looking for delicious salad recipes that truly hit the spot!

The recipe is simple, too. Just roast the broccoli and cashews, mix up your dressing, and toss it all together. You can even make the salad ahead of time and let the flavors marinate for a more intense taste.

It's filling enough to eat on its own, but you can also enjoy a smaller portion as a side dish for your main course. And the leftovers taste even better the next day, making it a perfect meal prep option.

My broccoli tahini salad is:

the perfect side dish or main course that is both healthy and indulgent;
works for any diet or dietary restriction, whether you're gluten-free, low-carb, vegan, or just looking for a nutritious meal;
easy to make and simple to prepare ahead of time for convenience;
leftover friendly, so you can enjoy it for multiple meals!

roasted broccoli tahini salad ingredients

(Note: These are the recipe's featured ingredients. For the full list of ingredients and their measurements, view the recipe card below!)

Ingredients for roasted broccoli tahini salad on a white marble surface.

Broccoli florets. Roasting raw broccoli brings out its natural flavors and makes it more tender.
Cashews. The cashews are liberally seasoned and roasted, adding a delicious crunch to the salad.
Seasoning blend. I used a mix of chili powder, smoked paprika, garlic powder, and salt to season the cashews.
Carrot. Grated or chopped carrot adds a pop of color and sweet flavor to the salad.
Red onion. The sharp and tangy flavor of red onion adds a nice contrast to the creamy dressing.
Medjool dates. Make sure to use Medjool dates for their soft and chewy texture, which adds a natural sweetness to the salad and contrasts so well with the savory seasonings.
Tahini. The smooth and nutty flavor of tahini is the base for this creamy dressing. I like Soom Foods but use your favorite brand.
Lemon juice. A bright, citrusy kick that cuts through the richness of the tahini dressing.

simple substitutions

Dates are a low-glycemic index food, but if you want this salad to contain even less sugar, you can omit them or substitute them for chopped apple or pomegranate.

You can also use any nut or seed in place of cashews, such as almonds, walnuts, pumpkin seeds, or sunflower seeds.

how to make broccoli tahini salad

This healthy broccoli salad is easy, nutrient-rich, and one of my favorite ways to sneak some broccoli into my diet. Here's a quick overview of how you can make it:

Roasted broccoli on a brown parchment paper lined sheet pan.

Break apart the broccoli florets into bite-sized pieces and spread them on a baking sheet. Toss with 1-½ tablespoons of oil and season with salt and pepper. Transfer to the oven to roast for 15 minutes at 400°F.

Whole cashews in seasoning ready for roasting.

While the broccoli roasts, combine the cashews with ½ tablespoon olive oil and the seasonings in a small bowl. Toss to mix well.

Remove the broccoli from the oven and transfer it to a big bowl to cool at room temperature. Turn the oven down to 350°F. Spread the cashews on the same sheet pan and roast for 5 minutes, then remove and cool.

Now add the carrot, red onion, and dates to the bowl with the broccoli.

Tahini dressing poured over the roasted broccoli, onions, and carrots.

In a separate bowl, whisk together the tahini dressing ingredients. Add salt to taste.

Drizzle spoonfuls of the dressing over the broccoli salad, then toss to mix well. Add the roasted cashews.

Serve with extra tahini dressing on the side and a sprinkle of sesame seeds if you feel like it. Enjoy!

tips for best results

The roasted broccoli adds a depth of flavor to the salad and gives the broccoli a slightly more tender texture. Make sure you keep an eye on it — if it roasts too long, the broccoli may end up on the mushy side. Underdone is better than overdone in this case.
You can make the salad dressing ahead of time and keep it in an airtight container in the fridge for up to 5 days. Make sure to give it a good shake before using it.

storage

Store any leftover broccoli tahini salad in an airtight container for up to 4 days.

The dressing will thicken in the fridge, so you can add a splash of water or lemon juice and give it a good whisk before serving. If possible, I recommend storing the broccoli/veggies separate from the tahini dressing.

Bowl of roasted broccoli tahini salad and a fork.

serving suggestions

You can serve this salad as a side dish alongside your favorite protein. I really like it with these Creamy Paprika Chicken Thighs, this Mediterranean Ground Beef Kabobs with Whipped Feta, or my Reverse Seared Tomahawk Steaks.