Grilled Broccoli Salad


I love to roast broccoli, but I’ve been putting it on the grill this spring. I realized how quickly it cooks compared to the oven and just as delicious. I’ve combined it with a few go-to salad items that I usually have on hand and here’s my favorite way to enjoy grilled broccoli. This is a forgiving recipe. Use what greens, grains and fruits you have around your house. I finished mine with a spicy tahini dressing, but a simple lemon vinaigrette would be perfect. Just in time for Memorial Day weekend. Your grill may already be fired up so throw on some broccoli, get creative and have fun.

Grilled broccoli, blueberries, quinoa, kale, cabbage and shaved brussels sprouts with a spicy tahini dressing.

Grilled Broccoli Salad

Makes 4 generous servings

2 medium broccoli crowns

1/2 cup blueberries

1 cup quinoa

4 cups greens (any mix of lettuces work)

1 /2 cup homemade dressing of your choice


Combine greens. Divide into portions or make in a large bowl. Cut broccoli crowns into large sections. Spray with oil and place on grill, turning for 2-3 minutes per side or until it is charred to your liking. Meanwhile, make a dressing. Divide quinoa, berries and any other ingredients over greens. Divide broccoli and add to salad. Drizzle dressing over salad and enjoy.

Spicy Tahini Dressing

2 tablespoons tahini

1/4 cup rice wine vinegar

1 tsp grated fresh ginger

1 tsp honey

1 tap garlic sauce like Siracha

1-3 tsp water if needed

salt to taste

Mix all ingredients together. Add water to loosen if needed. Drizzle over salad.

Other fun items that you can use are pumpkin seeds, sunflower seeds, walnuts, arugula, strawberries, romaine. Use what you have.

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