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
Scale
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.
