This vegan broccoli salad is super fast and simple to throw together, with roasted broccoli, greens, and a mouthwatering green herb tahini sauce!
Preheat your oven to 425 degrees F.
Wash and dry your broccoli. Cut it up into bite-sized florets (see photos for reference).
In a bowl, mix broccoli florets, a drizzle of olive oil, salt, and pepper. Mix well until broccoli is evenly coated.
On a baking sheet lined with parchment paper, bake broccoli in the oven for 20-25 minutes.
In a blender, combine all sauce ingredients, and blend on high until everything is smooth and creamy. Taste, and adjust seasonings if necessary. Just a note - if you want your sauce to be spicier, add in a few of the jalapeño seeds!
Add in some mixed greens to 2 or 3 large bowls. Add on a layer of the roasted broccoli, and drizzle everything with the tahini sauce. Top with sliced avocado and some sesame or hemp seeds, if you like. Fresh cracked black pepper is delicious on top!
The herby tahini sauce will keep in the refrigerator for 4-5 days.