Broccoli and Red Onion Salad with Parsley Vinaigrette

7 votes

This broccoli and red onion salad with parsley vinaigrette is a great salad to make in winter when other salad vegetables are out of season.

45 Minutes

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  • 2 broccoli – chopped into small florets and  peeled stalks sliced into 0.5cm slices
  • 1 small red onion
  • Large handful of parsley, roughly chopped
  • 4-5 tablespoons olive oil
  • Juice of a lemon
  • Salt and pepper
  • 70g sliced almonds


  1. Preheat the oven to 180⁰C.
  2. Slice the onion into 6-8 wedges, place in roasting dish, drizzle with oil and roast in the oven for 15 minutes or until soft.
  3. Meanwhile, blanch the broccoli in a pot of boiling water for 2-3 min. Once cooked pour into a colander and rinse with cold water. Set aside.
  4. Combine the parsley, oil and lemon juice and season with salt and pepper.
  5. In a bowl combine the broccoli, red onion and vinaigrette. Place on a serving dish and top with sliced almonds.
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