Description
A vibrant and flavorful roasted broccoli salad featuring tender broccoli florets, crunchy nuts, dried cranberries, and a tangy lemon vinaigrette.
Ingredients
Scale
- 4 cups broccoli florets
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/3 cup toasted almonds, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
Instructions
- Preheat oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper on a baking sheet.
- Roast broccoli for 20–25 minutes, stirring halfway, until tender and slightly charred.
- While broccoli roasts, whisk together lemon juice, apple cider vinegar, honey, and garlic in a small bowl.
- In a large bowl, combine roasted broccoli, dried cranberries, toasted almonds, red onion, and feta cheese if using.
- Pour the dressing over the salad and toss gently to combine.
- Serve warm or at room temperature.
Notes
- Substitute almonds with walnuts or pecans for different flavors.
- Add cooked quinoa or farro to make it a more filling meal.
- For a vegan version, omit feta or use a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg