About this recipe
This is not your typical broccoli salad; this charred broccoli salad is warm, smoky, and just sweet (sweetened with dates) enough. Broccoli florets are quickly pan-charred to keep them crispy, then tossed with caramelized dates, fresh mint, pistachios, and a bright lemon dressing. It’s a 15-minute roasted broccoli salad that works as a side or a light main — simple, bold, and very repeatable.
Why You’ll Love This Recipe
- Ready in about 15 minutes
- A fresh, warm twist on classic broccoli salad
- Naturally vegan and gluten-free, super nutritious.
- Sweet, spicy, savory, crunchy, and bright in every bite
- Great for weeknights and dinner parties.
Ingredient notes
- Broccoli florets: Cut into similar sizes so they char evenly.
- Dates: Medjool or deglet dates are ideal for this dish, but other varieties work great too.
- Mint: Adds freshness and contrast. Parsley works if you don’t love mint.
- Pistachios: Almonds or walnuts are easy swaps.
- Lemon juice + vinegar: The combo balances broccoli’s bitterness with dates’ sweetness.
How to Make Charred Broccoli Salad (Tips)
- Get the pan hot first. Heat 2 teaspoons olive oil in a large skillet over medium-high heat so the broccoli chars instead of steaming.
- Don’t overcrowd the broccoli. Add 2 cups broccoli florets in a single layer and let them cook undisturbed for 4–5 minutes until deeply charred in spots and just tender. Move them too soon, and you’ll lose that smoky flavor.
- Use the same pan for the dates. Add 4 pitted dates to the skillet and cook for 1–2 minutes until warm and lightly caramelized. This adds sweetness without extra steps. Roughly chop once they cool.
- Build a simple, bright dressing. In a large bowl, whisk together juice of 1 lemon, 1 tablespoon white vinegar, 2 tablespoons of olive oil, and salt to taste.
- Toss while warm. Add the charred broccoli and chopped dates to the dressing so they soak up flavor right away.
- Finish fresh. Fold in finely chopped mint, jalapeño to taste, and roughly chopped pistachios. Taste and adjust salt or acidity as needed.
Broccoli Cooking Variations
This salad works with broccoli cooked in a few different ways. Use what fits your day best.
Skillet (Charred – default method)
Heat olive oil in a large skillet over medium-high heat. Add broccoli in a single layer and cook undisturbed until deeply charred in spots and just tender. This method is fast and gives the most smoky flavor.
Oven-Roasted Broccoli
Toss or spray the broccoli florets with olive oil and salt (this is my preferred olive oil spray). Spread on a sheet pan and roast at 425°F (220°C) for 18–22 minutes, flipping once, until browned and crisp on the edges. Let cool slightly before adding to the salad.
Air Fryer Broccoli
Toss or spray (this is my preferred olive oil spray) broccoli with olive oil and salt. Air fry at 400°F (205°C) for 8–10 minutes, shaking halfway through, until crisp and golden. This is a great option when you want a roasted texture with less oil.
How to Serve This Salad
- This salad is great warm or at room temperature, which makes it very flexible.
- Serve it on its own as a light lunch or starter
- Spoon it over brown rice or quinoa for an easy grain bowl
- Pair it with grilled tofu for a plant-based meal
- Serve alongside roasted chicken or fish for a simple, balanced dinner
Charred Broccoli Salad with Dates, Mint & Pistachios
Equipment
Ingredients
Instructions
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the broccoli florets in a single layer and cook, undisturbed, until deeply charred in spots and just tender, about 4–5 minutes. Remove from the pan and set aside.
- In the same skillet, add the dates and cook for 1–2 minutes until warm and lightly caramelized. Remove from the heat and roughly chop.
- In a large bowl, whisk together the lemon juice, white vinegar, 2 tablespoons olive oil, and salt to taste.
- Add the charred broccoli and chopped dates to the bowl and toss to coat. Finish with chopped mint, jalapeño, and pistachios. Taste and adjust seasoning as needed.
- Serve warm or at room temperature.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨