If you are searching for a vibrant, flavorful dish that effortlessly combines wholesome ingredients with a delightful crunch, look no further than Liz’s Roasted Broccoli Salad Recipe. This salad perfectly balances the earthiness of roasted broccoli with the sweet chew of dried cranberries, nutty sunflower seeds, and the tangy creaminess of feta cheese. The dressing, with its subtle zip of apple cider vinegar and honey’s gentle sweetness, wraps everything in a luscious, creamy embrace. Whether you serve it warm from the oven or chilled for a refreshing bite, this salad is a guaranteed crowd-pleaser that feels both indulgent and nourishing.
Ingredients You’ll Need
The beauty of this salad is in its simplicity and how each ingredient brings a unique texture and flavor. From the crisp-tender roasted broccoli to the crunchy seeds and tangy cheese, every element is important to create that perfect harmony you’ll keep coming back to.
- 4 cups broccoli florets: Choose bright green, firm florets to roast into crisp-tender perfection.
- 1 tablespoon olive oil: For roasting, it brings a subtle richness and helps achieve that golden-brown finish.
- Salt and black pepper to taste: Essential seasoning that brings out the natural flavors beautifully.
- ½ cup dried cranberries: Add a burst of sweetness and chewy texture that contrasts perfectly with the broccoli.
- ¼ cup sunflower seeds or chopped almonds: These nuts and seeds introduce a satisfying crunch and nutty depth.
- ¼ cup red onion, finely diced: Provides a sharp, fresh bite that livens up the salad.
- ½ cup crumbled feta or goat cheese: This tangy, creamy cheese ingredient is the flavor anchor of the dish.
- ¼ cup plain Greek yogurt or mayonnaise: The creamy base for the dressing that ties all flavors together.
- 1 tablespoon apple cider vinegar: Brings a bright acidity that balances sweetness and richness.
- 1 tablespoon honey or maple syrup: Adds natural sweetness to enhance the cranberries and mellow the vinegar.
- 1 teaspoon Dijon mustard: Adds a slight kick and depth to the dressing.
How to Make Liz’s Roasted Broccoli Salad Recipe
Step 1: Roast the Broccoli
Start by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius) and lining a baking sheet with parchment paper. Toss the broccoli florets in olive oil, salt, and black pepper to coat them well. Spread them out evenly on your baking sheet so they roast rather than steam. Roast for 20 to 25 minutes, flipping once halfway through, until the broccoli develops a lovely golden brown color and becomes crisp-tender. Let the broccoli cool just slightly before proceeding—it’s important not to overdress hot broccoli to keep that perfect texture.
Step 2: Combine Salad Ingredients
In a large bowl, gently toss together the roasted broccoli, dried cranberries, sunflower seeds (or almonds), finely diced red onion, and crumbled feta or goat cheese. This mix is where the magic of contrasting flavors and textures begins to shine. Each bite promises a balance of crispness, sweetness, nuttiness, and creaminess.
Step 3: Whisk the Dressing
Whisk together the Greek yogurt or mayonnaise with apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until smooth. This creamy dressing is the perfect complement to the roasted broccoli’s earthiness and the bright, tart notes in the salad. Adjust seasoning if needed—don’t be shy with a little extra vinegar or honey if you want a bolder flavor.
Step 4: Toss and Serve
Pour the dressing over the salad and toss gently so every bite is coated without crushing the delicate ingredients. This salad is incredibly versatile and can be enjoyed warm, at room temperature, or chilled, depending on your preference or occasion.
How to Serve Liz’s Roasted Broccoli Salad Recipe
Garnishes
For a beautiful finish, sprinkle a few extra sunflower seeds or almonds on top just before serving. Fresh herbs like chopped parsley or chives also add a burst of fresh green color and subtle brightness that pairs wonderfully with the other flavors. A light drizzle of extra virgin olive oil can enhance the richness when serving warm.
Side Dishes
This salad stands out as both a fantastic side dish or a light main course. Pair it alongside grilled chicken or fish for a balanced meal, or serve with quinoa or couscous to make it more filling. It also works wonderfully with crusty bread or pita for a casual, wholesome lunch.
Creative Ways to Present
Serve Liz’s Roasted Broccoli Salad Recipe in individual mason jars for an elegant picnic presentation. Layering the dressing on the bottom prevents sogginess and keeps the salad fresh. Alternatively, serve it on a large platter and garnish creatively with edible flowers or microgreens for a stunning centerpiece at your dinner table.
Make Ahead and Storage
Storing Leftovers
This salad holds beautifully in the refrigerator for up to 3 days. Keep it in an airtight container to maintain freshness. The flavors deepen overnight, making it even tastier the next day, especially when the dressing mingles with the roasted broccoli and the sweet cranberries.
Freezing
Freezing this salad is not recommended because the texture of the roasted broccoli and dressing will change, losing the crispness and creaminess that make it special. It’s best enjoyed fresh or refrigerated.
Reheating
If you prefer the salad warm, gently reheat only the roasted broccoli portion in a skillet or oven to restore some of its roasted crispness before tossing with the dressing and cold salad ingredients. Avoid microwaving the salad as it can make the cheese and dressing separate.
FAQs
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli florets are ideal for this recipe to achieve the perfect roasted texture. Frozen broccoli tends to release excess moisture, which can make the salad soggy.
Is there a vegan version of Liz’s Roasted Broccoli Salad Recipe?
Yes! Swap out the feta or goat cheese for a plant-based alternative, and use vegan mayonnaise or coconut yogurt for the dressing. The salad’s rich flavors still shine through beautifully.
What other nuts or seeds can I substitute?
If you don’t have sunflower seeds or almonds, chopped walnuts, pecans, or pumpkin seeds work wonderfully, adding their own unique texture and flavor to the salad.
Can I prepare this recipe ahead for a party?
Definitely. Prepare the roasted broccoli and dressing ahead of time, and mix everything just before serving to keep textures fresh and vibrant.
Does this salad pair well with other cuisines?
Yes, it complements Mediterranean, American, and even Middle Eastern dishes due to its fresh and balanced flavors. It’s quite a versatile addition to any meal.
Final Thoughts
Liz’s Roasted Broccoli Salad Recipe has quickly become a personal favorite to share, thanks to its brilliant combination of flavors, textures, and ease of preparation. Whether you’re looking to impress guests or make a nutritious weekday meal, this salad delivers every time. Give it a try—you might just find yourself making it again and again.
Print
Liz’s Roasted Broccoli Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
Liz’s Roasted Broccoli Salad is a vibrant and healthy side dish featuring crisp-tender roasted broccoli tossed with dried cranberries, sunflower seeds, red onion, and tangy crumbled feta or goat cheese. Finished with a creamy, slightly sweet dressing made from Greek yogurt, apple cider vinegar, honey, and Dijon mustard, this salad can be served warm, chilled, or at room temperature, making it versatile for any meal or occasion.
Ingredients
Salad Ingredients
- 4 cups broccoli florets
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ cup dried cranberries
- ¼ cup sunflower seeds or chopped almonds
- ¼ cup red onion, finely diced
- ½ cup crumbled feta or goat cheese
Dressing Ingredients
- ¼ cup plain Greek yogurt or mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat and Prepare Broccoli: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Roast Broccoli: Toss the broccoli florets with olive oil, salt, and black pepper until evenly coated. Spread them out on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, flipping halfway through to ensure even browning, until the broccoli is browned and crisp-tender. Remove from oven and let cool slightly.
- Combine Salad Ingredients: In a large bowl, combine the roasted broccoli, dried cranberries, sunflower seeds (or chopped almonds), finely diced red onion, and crumbled feta or goat cheese, mixing gently to distribute the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the plain Greek yogurt or mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, and salt and pepper until the dressing is smooth and well blended.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and toss gently to coat all ingredients thoroughly without crushing the broccoli or cheese.
- Serve: The salad can be enjoyed warm, chilled, or at room temperature, making it perfect for immediate serving or meal prepping.
Notes
- This salad holds up well for meal prep and tastes even better after a few hours of chilling in the fridge, allowing the flavors to meld.
- For a more substantial meal, add cooked quinoa or grilled chicken to the salad.
