Broccoli and roasted red pepper salad

This article has not been rated yet.


20 min


6 to 8 servings

* PLUS Broiling Time: 12 minutes, Microwaving Time: 3 minutes


  • 2 red bell peppers , or 340-g jar roasted red peppers, drained
  • 2 bunches broccoli , about 2 to 3 heads each
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 garlic cloves , minced, or 1 tsp minced bottled garlic
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup crumbled creamy goat cheese , or feta
  • 2 tbsp toasted sesame seeds , or slivered almonds


  • Preheat broiler. Cut peppers in half and seed. Place peppers, cut-side down, on a shallow-sided baking sheet. Broil until skins are slightly blackened, from 12 to 14 minutes. Set peppers aside to cool slightly on tray.
  • Meanwhile, cut broccoli into bite-size florets. You should have about 8 cups. (Save stems for another use.) Wash florets. Place in a microwave-safe bowl with water clinging to them. Cover and microwave on high until bright green, from 3 to 4 minutes, stirring once. Immediately rinse with cold water. Or steam florets over boiling water, covered, from 4 to 5 minutes. Immediately rinse with cold water. Peel skins from peppers. Cut into bite-size pieces. Mix with broccoli.
  • Whisk oil with vinegar, garlic, salt and pepper. Toss with vegetables. Dot with goat cheese or crumble feta over top. Sprinkle with sesame seeds and serve.

Nutrition (per serving)

  • Calories
  • 124,
  • Protein
  • 5.2 g,
  • Carbohydrates
  • 9.3 g,
  • Fat
  • 8.6 g,
  • Fibre
  • 3.2 g,
  • Sodium
  • 189 mg.

Bright green broccoli contrasts beautifully with roasted red peppers in this appetizing salad which can be made ahead and served at room temperature for a party.

Make ahead

Prepare through Step 2 but do not combine vegetables. Cover vegetables separately and refrigerate for up to 1 day. Prepare dressing and toss just before serving.