Dishing Up the Dirt

Charred Broccoli & Fried Almonds

With the holidays right around the corner this is a great side dish to keep in your back pocket. Broccoli is sweeter than ever this time of the year and will continue to get better in the weeks to come. In this particular dish it’s roasted until lightly charred and then tossed with fried almonds, chopped dates and crumbled blue cheese. It’s a simple yet decadent salad and we absolutely love it.

This salad can be served as a side dish or bulked up and enjoyed as a main course with the addition of cooked quinoa and lentils or even shredded chicken. Enjoy with a glass of your favorite house wine and some good company and you’re all set. Cheers from Tumbleweed farm!

Charred Broccoli & Fried Almonds

Prep Time: 15 minutes    Cook Time: 25 minutes    Serves: 4-6

  • 2 Tablespoons olive oil
  • 1 large head of broccoli, cut into florets
  • salt + pepper
  • 1/2 cup whole almonds
  • 1/4 cup grapeseed oil (or other high heat oil)
  • salt + pepper
  • 1/2 cup good quality blue cheese, crumbled
  • 1/2 cup Medjool dates, pitted and roughly chopped


  1. Preheat the oven to 450F. Toss the broccoli with the oil, salt and pepper. Place on a prepared baking sheet and roast until tender and lightly charred in spots. Anywhere from 20-30 minutes. Shake the pan once or twice while cooking.
  2. While broccoli cooks prepare the almonds. Heat a small skillet to medium heat. Add the oil and once warm toss in the almonds. Cook the almonds, tossing frequently, until golden brown, about 3-5 minutes. With a slotted spoon transfer almonds to a paper towel lined plate. Let cool slightly before slicing in half or into thirds.
  3. Assemble the salad by tossing the broccoli with the almonds, blue cheese and dates. Season to taste with salt and pepper and enjoy.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen

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