Recipes

Roasted Broccoli Salad with Miso-Caesar Dressing

by StudioLink's Diet.
February 11, 2026
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EBT-Friendly: 100% of ingredients

Made by Jamie Vespa MS, RD

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This isn’t your average broccoli salad. Roasted until crispy and caramelized, then tossed with salty bacon, toasty panko, pecorino cheese, and a savory miso-Caesar dressing. A warm, umami-packed side dish that steals the show.

Ingredients:

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  •   1 lb broccoli florets
  •   6 oz raw uncured bacon (diced)
  •   2 medium shallots (thinly sliced crosswise into rings)
  •   2 tbsp extra-virgin olive oil
  •   1 tsp salt (to taste)
  •   1 tsp black pepper (to taste)
  •   1/3 cup panko breadcrumbs
  •   1/4 cup freshly grated Pecorino Romano (or Parmigianino Reggiano)
 
Miso-Caesar Dressing
  •   2 tbsp mayonnaise
  •   1 tbsp fresh lemon juice
  •   2 tsp white miso paste
  •   1/2 tsp anchovy paste
  •   1/4 tsp Worcestershire sauce
  •   1 small clove garlic
  •   3 tbsp extra-virgin olive oil
  •   1 tsp cracked black pepper (to taste)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat your oven to 425°F (220°C).
  2. Arrange the broccoli florets on about two-thirds of a large rimmed baking sheet. Add the diced bacon to the remaining space, and scatter the shallot rings over the bacon.
  3. Toss the broccoli with 2 Tbsp. olive oil, and season generously with salt and black pepper. Roast for 30 minutes, tossing everything once after 20 minutes.
  4. Transfer the roasted broccoli, bacon, and shallots to a large bowl, leaving any residual bacon grease on the baking sheet.
  5. Add the Panko breadcrumbs to the hot sheet pan and toss them in the residual bacon fat. Return the pan to the oven and toast the breadcrumbs until golden, about 3 to 4 minutes, rotating the pan once halfway through. Watch closely to avoid burning.
  6. Meanwhile, prepare the dressing: In a small bowl, combine the mayonnaise, lemon juice, miso paste, anchovy paste, Worcestershire sauce, and grated garlic. Whisk to combine. Gradually stream in the 3 Tbsp. olive oil, whisking constantly, until the dressing is smooth and emulsified. Season with a few grinds of black pepper.
  7. To the bowl with the roasted broccoli mixture, add the toasted breadcrumbs, grated cheese, and prepared dressing. Toss well to combine.
  8. Serve warm or at room temperature.

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