Description
Indulge in a vibrant and nutritious roasted broccoli salad that seamlessly combines crunchy almonds, sweet cranberries, and a tangy lemon vinaigrette. This delightful dish is perfect for any occasion, whether as a refreshing side at gatherings or a light meal enjoyed at home. With its rich flavors and textures, this salad is not only a treat for your palate but also packed with health benefits. Quick to prepare and customizable to suit your taste, the roasted broccoli salad transforms simple ingredients into a colorful masterpiece. Elevate your meal with this easy-to-make recipe that’s sure to impress family and friends alike!
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- On a baking sheet, toss broccoli florets with olive oil, salt, and pepper. Spread evenly and roast for 20-25 minutes until tender and slightly charred. Let cool.
- In a small bowl, whisk together lemon juice, olive oil, honey, Dijon mustard, salt, and pepper.
- In a large mixing bowl, combine roasted broccoli with toasted almonds, dried cranberries, red onion, and feta (if using). Drizzle with vinaigrette and toss gently to mix.
- Serve immediately or chill before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg