# Ingredient List:
→ Vegetables
01 - 1 large head broccoli (approximately 1.1 lbs), cut into florets
02 - 1 small red onion, thinly sliced (optional)
→ Dressing
03 - 3 tbsp extra-virgin olive oil
04 - 1 lemon, zested and juiced
05 - 1 clove garlic, finely minced
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Garnish
08 - 1/3 cup shaved Parmesan cheese (about 1.4 oz)
09 - 2 tbsp toasted pine nuts or slivered almonds (optional)
10 - Fresh parsley, chopped (optional)
# Steps:
01 - Preheat oven to 425°F or air fryer to 400°F.
02 - Toss broccoli florets with 2 tablespoons olive oil, half the lemon zest, sea salt, and black pepper.
03 - Arrange broccoli in a single layer on a baking sheet or air fryer basket. Roast or air-fry for 12 to 15 minutes, turning once, until edges are charred and broccoli is just tender.
04 - In the last 5 minutes of cooking, add sliced red onion to the tray or basket if using.
05 - Whisk together remaining 1 tablespoon olive oil, minced garlic, lemon juice, and remaining lemon zest in a large bowl.
06 - Add hot roasted broccoli and onions (if using) to the dressing. Toss thoroughly to coat evenly.
07 - Transfer salad to a serving platter. Top with shaved Parmesan, toasted nuts, and chopped parsley if desired. Serve warm or at room temperature.
