Broccoli Olive Salad with Roasted Red Pepper Dressing
Packed with flavor from garlic, onion, chili powder, and red wine vinegar, this thick Roasted Red Pepper Dressing adds some zing to this Broccoli Olive Salad. Pair it with some Daiya Pizza for your vegan friends at your next summer get-together.
I’ve partnered with Sprouts to bring y’all this Broccoli Olive Salad with Roasted Red Pepper Dressing. As always, all opinions are mine. Thanks so much for supporting the brands that keep this blog spinning.
How hard can it be to write down a recipe for a two-ingredient salad like this Broccoli Olive Salad? After all, there are only two ingredients: broccoli and olives! Yet, struggle I did.
You see, I’d cut up a cup’s worth of broccoli and between myself, my daughter and my dogs, that cup would vanish while I was slicing up the olives. And, the same happened with the olives when I was cutting up the broccoli florets. Clearly, we are vicious snackers who have self-control issues. In all, I must have worked through a few heads of broccoli and a couple jars of olives. So, when I finally wrote down this recipe, I figured I’d just say a handful or two of broccoli and olives.
This is a fun salad, so measurements don’t really matter – with the exception of when you make the Roasted Red Pepper Dressing.
This week we are snacking on and cooking up all the veggies. This week we are taking a break from chicken and fish and trying to enjoy more plant-based products. By no means would I call myself a vegetarian or vegan. But, ever so often, my daughter and I like to take a break from being carnivores and let our veg-love flag fly high!
With that said, this salad is super easy. Simply broccoli and olives that are bathed in a delicious, veggie packed, Roasted Red Pepper Dressing (very similar to this Roasted Red Pepper Dip). The hardest part about making the dressing is trying not to snack on the roasted red peppers when they are pulled out of the oven and are smelling heavenly.
As y’all know from this Enchilada Shakshuka post, this Sweet Spicy Roasted Artichoke post, this Spicy Curried Shrimp bowl post and this No Bake Star Anise Strawberry Cashew Cake post, my daughter and I LOVE shopping at Sprouts Farmer Market.
The fresh produce and variety of products store-wide make our 45-minute drive so worthwhile! In fact, last Friday night, our mother-daughter activity was driving down to Sprouts to grab some veggies and plant-based products like the Daiya Meatless Meat Lovers Pizza that we paired with this healthy and delicious Broccoli Olive Salad With Roasted Red Pepper Dressing.
If you are fortunate to have a Sprouts close by, channel your inner Aerosmith-Rockstar and check out their “Livin’ On The Veg” promotion happening NOW! You can find a list of products that will be 25% OFF during the “Livin’ On The Veg” promotion here!
Ingredients
- FOR ROASTED RED PEPPER DRESSING
- 4 red bell peppers
- 1 small yellow onion
- 2 cloves garlic
- 1 tbsp tomato paste
- ¼ cup oil
- 1 tbsp red wine vinegar
- 1 tsp chili powder
- ½ cup coconut milk
- 1 tsp salt or adjust to taste
- ½ tsp black pepper or adjust to taste
- FOR BROCCOLI SALAD with ROASTED RED PEPPER DRESSING
- 1 cup washed broccoli florets
- ½ cup black olives
- ½ cup green olives
- 1/3 cup Roasted red pepper dressing
Instructions
- Wash red peppers, place them on a foil lined baking tray and bake for 20 minutes.
- Then, carefully flip peppers over with tongs and bake another 20 minutes. When done, cover with foil and set aside till cool.
- While peppers are cooling, peel the onion and garlic cloves.
- When peppers are cool, remove the stem and skin – they should separate from them easily. Add the flesh of the bell peppers to a blender.
- Also add in the garlic, onion, tomato paste, oil, red wine vinegar, chili powder, salt and pepper and blend until smooth. Then add in the coconut milk and blend well.
- Add broccoli and olives to a bowl, add in about 1/3 cup of the roasted red pepper dressing and toss until broccoli and olives are coated with the dressing and enjoy with Daiya Meet Lovers Pizza.
Nutrition
Wow — what a GREAT quick idea for summer, Shashi. Big fan of roasted red peppers here! My mouth is watering at 10:30 a.m. Our dog Chloe is very picky and she will not eat a vegetable. We tried adding them to her bowl as the vet said it would be a good idea to give her some bulk w/out the calories. She voted with her mouth and stuck her nose in the air at the idea of peas and carrots in her bowl. No veggies for her. I love Sprouts and we don’t have one up here, so I hope maybe they will bring Sprouts to NH. (Hint hint.) I would shop there if I could!!!
Your dogs eat broccoli and olives too? I’m not sure our cat Begbie would go for that. Though he’s always about when a can of tuna is being opened! This is a lovely idea for what to pair roasted red pepper dressing with. Thanks Shashi!
Love it! Quick and easy salads like this one are my go-to always!
What a great salad! And that dressing looks wonderful. And I totally know about those ingredients that go missing while dinner is being made. 🙂
I so wish we had a Sprouts up here in our area! You’ve convinced me, Shashi! So a pizza + salad night is pretty much one of the best things ever. We love to curl up in the basement with a meal like this and catch up on old shows. I’m super intrigued by that roasted red pepper dressing! Those roasted red peppers look amazing, and I know I’ll have to make a double batch since I’ll eat half of ’em straight away. (Bonus – Robbie loves red peppers, too!) This salad definitely needs to make an appearance here soon!
I love anything with roasted red peppers in it! This looks amazing!
This roasted red pepper sauce has my full attention!!!
Oh, I was just looking for some new low carb ideas for the summer! This is an excellent one! Thank you!
I just had a HUGE portion of roasted broccoli! Love that roasted red pepper sauce..so yummy!