A charred, roasted romanesco salad with brussels and leeks, and tossed in a salty green olive dressing. A warm and hearty salad perfect for fall or winter. #roastedromanesco #romanescorecipes #romanescosalad

Charred Roasted Romanesco Salad with Green Olive Dressing

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings


  • 2 cups brussels sprouts
  • 2 medium leeks
  • 3 cups romanesco florets
  • 10 castelvetrano olives
  • 1/4 cup olive oil divided
  • 1 tablespoon apple cider vinegar
  • sea salt to taste
  • black pepper to taste


  • Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
  • Halve the brussels sprouts. Cut the leeks into 3 inch long pieces and then slice them lengthwise. Toss the brussels sprouts, leeks and romanesco florets with 2 tablespoons olive oil. Spread the vegetables onto the baking sheet and roast for 20 minutes, flipping halfway.
  • Meanwhile combine the remaining olive oil, olives, apple cider vinegar and a pinch of salt and pepper in a blender and combine until smooth. 
  • When the vegetables are done roasting, drizzle on the dressing, toss lightly, plate and serve warm. 


If you cannot source romanesco, either broccoli or cauliflower or a mix of both is a good substitute.