# What You'll Need:
→ Vegetables
01 - 1 large head broccoli, approximately 1.1 lbs, cut into florets
02 - 1 small red onion, thinly sliced (optional)
→ Dressing
03 - 3 tablespoons extra-virgin olive oil
04 - 1 lemon, zested and juiced
05 - 1 clove garlic, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Garnish
08 - 1/3 cup shaved Parmesan cheese, approximately 1.4 oz
09 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
10 - Fresh parsley, chopped (optional)
# How To Make It:
01 - Set the oven to 425°F or air fryer to 400°F to prepare for roasting.
02 - Combine broccoli florets with 2 tablespoons olive oil, half of the lemon zest, sea salt, and black pepper; toss until evenly coated.
03 - Arrange the broccoli in a single layer on a baking sheet or in the air fryer basket. Roast or air-fry for 12 to 15 minutes, turning once, until edges are charred and broccoli is tender.
04 - During the final 5 minutes of cooking, optionally add the sliced red onion to the tray or basket to roast alongside the broccoli.
05 - In a large bowl, whisk together the remaining 1 tablespoon olive oil, minced garlic, lemon juice, and the remaining lemon zest.
06 - Add the hot roasted broccoli and onions (if used) to the dressing and toss thoroughly to coat.
07 - Transfer the salad to a serving platter and top with shaved Parmesan, toasted nuts, and chopped parsley as desired. Serve warm or at room temperature.
