Roasted Broccoli Salad is a delicious and nutritious dish that brings out the best of broccoli’s natural flavors. Roasting the broccoli enhances its sweetness and adds a delightful crisp-tender texture, making it the perfect base for a vibrant salad. Combined with crunchy almonds, tangy cranberries, and creamy feta cheese, this salad offers a symphony of flavors and textures that are both satisfying and refreshing. Tossed with a simple lemon vinaigrette, Roasted Broccoli Salad is perfect for a light lunch, a picnic side dish, or a healthy addition to any meal.
Ingredients
- 2 heads of broccoli, cut into florets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
For the Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Roast the broccoli: On a large baking sheet, toss the broccoli florets with olive oil, salt, and pepper. Spread them out in a single layer and roast for 20-25 minutes, or until the broccoli is tender and lightly browned, turning halfway through cooking.
- Prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the salad: In a large bowl, combine the roasted broccoli, toasted almonds, dried cranberries, red onion, and feta cheese.
- Dress the salad: Pour the lemon vinaigrette over the salad and toss gently to combine, ensuring everything is evenly coated.
- Serve: Serve the Roasted Broccoli Salad immediately, or chill in the refrigerator for 30 minutes to let the flavors meld.
Enjoy your Roasted Broccoli Salad as a flavorful and healthy dish that adds a burst of freshness to any meal, perfect for enjoying year-round.
