Roasted Broccoli & Parmesan Salad


Lemonade is the bomb, and no I’m not talking about the tart, thirst quenching glass of lemonade, I’m talking about Lemonade the restaurant.

Lemonade is a small southern California restaurant chain styled like a grown up cafeteria. There’s an endless bar of fresh deli salads, hot stews, sandwiches, desserts and most importantly a variety of lemonade.

I love grabbing lunch at Lemonade because I can pick 1-4 portions of their salads and a sugar-free lemonade without feeling full. My favorites are the Broccoli, Ricotta, Avocado Tomato and when I feel like treatin’ myself, Truffle Mac n’ Cheese.


I recently bought the Lemonade cookbook online and was overjoyed when I found my three favorites inside! I changed up the Broccoli Ricotta salad by using parmesan cheese instead of the ricotta and it tasted like the real deal. I made this for my family the other night but ended up eating the whole salad by myself because it was so good!

Broccoli Parmesan Salad

Serves: 4



  • 2 heads broccoli, in florets
  • 1/4 cup EVOO
  • 1/4 cup parmesan flakes
  • 1/4-1/2 cup dressing
  • Salt and pepper


  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 1 tsp agave nectar
  • 2 tbsp white wine vinegar
  • 3/4 cup EVOO
  • 1/2 shallot, minced
  • Salt and pepper


1. Preheat oven to 400F.

2. Prepare dressing by blending all of the dressing ingredients in a food processor for 1-2 minutes until the olive oil is emulsified. Store in the fridge until broccoli is ready.


3. Drizzle broccoli with olive oil, salt, and pepper. Bake for 25 minutes, stirring occasionally.




3. Transfer to a bowl and let cool for 10-15 minutes.  P1010611

4. Toss with parmesan and white wine dressing. P1010613

5. Store in the fridge until you are ready to serve.



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