Enjoy a vibrant and nutritious roasted broccoli salad, tossed with crunchy almonds, sweet cranberries, and a tangy lemon vinaigrette. This dish is perfect for various occasions, whether you’re hosting a summer barbecue or looking for a light lunch option. The combination of textures and flavors makes it truly stand out!
Why You’ll Love This Recipe
- Easy to Prepare: With simple steps and minimal ingredients, this salad comes together quickly.
- Packed with Nutrients: Broccoli is rich in vitamins, while almonds add healthy fats and protein.
- Versatile Dish: Enjoy it as a side, main course, or even meal prep for the week!
- Flavorful Combination: The crunch of almonds paired with sweet cranberries and zesty dressing creates a delightful taste experience.
- Perfect for Any Season: Whether it’s summer or winter, this salad fits seamlessly into any meal plan.
Tools and Preparation
Before you get started on your roasted broccoli salad, gather the necessary tools. Having the right equipment makes cooking easier and more enjoyable.
Essential Tools and Equipment
- Baking sheet
- Mixing bowl
- Whisk
- Small bowl
Importance of Each Tool
- Baking sheet: Ensures even roasting of the broccoli, allowing for that perfect char.
- Mixing bowl: A large bowl helps combine all ingredients without making a mess.
- Whisk: Ideal for blending the vinaigrette smoothly.
Ingredients
For the Salad
- 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)
For the Lemon Vinaigrette
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
How to Make Roasted Broccoli Salad
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature will help achieve that crispy texture on your broccoli.
Step 2: Roast the Broccoli
On a baking sheet, toss the broccoli florets with olive oil, salt, and pepper. Spread them in an even layer.
1. Place in the oven.
2. Roast for 20-25 minutes until tender and slightly charred.
3. Remove from the oven and let cool slightly.
Step 3: Prepare the Vinaigrette
In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, along with salt and pepper to taste.
Step 4: Combine the Salad
In a large mixing bowl:
1. Combine the roasted broccoli with toasted almonds, dried cranberries, red onion, and feta cheese (if using).
2. Drizzle the lemon vinaigrette over the ingredients.
3. Toss gently to combine everything evenly.
Step 5: Serve
Transfer your beautiful roasted broccoli salad to a serving dish or individual plates. Enjoy it as a refreshing side or a light meal!
How to Serve Roasted Broccoli Salad
Roasted broccoli salad is not only delicious but also versatile. You can enjoy it in various ways, whether as a side dish or as a light lunch. Here are some serving suggestions to enhance your dining experience.
As a Side Dish
- Pair with grilled chicken for a balanced meal that brings out the flavors of both dishes.
- Serve alongside fish tacos for a fresh contrast to the rich flavors of the fish.
In a Wrap
- Use whole grain wraps to encase roasted broccoli salad for an easy, on-the-go lunch.
- Add extra protein like chickpeas or sliced turkey for added nutrition.
On Top of Quinoa
- Spoon the salad over cooked quinoa for a nutritious bowl that’s filling and satisfying.
- Drizzle with additional lemon vinaigrette for extra flavor.
With Grains
- Combine with farro or brown rice for a hearty, fiber-rich meal.
- Toss in some cherry tomatoes for added color and taste.
How to Perfect Roasted Broccoli Salad
To elevate your roasted broccoli salad, consider these essential tips that will enhance its flavor and texture.
- Choose Fresh Broccoli: Select bright green florets without yellowing to ensure maximum freshness and taste.
- Don’t Skip the Toasting: Toast almonds before adding them; this brings out their nuttiness and adds crunch.
- Balance Flavors: Adjust the sweetness of the vinaigrette by varying the honey based on your taste preference.
- Chill Before Serving: Let the salad sit in the fridge for 30 minutes after mixing; this allows flavors to meld beautifully.
Best Side Dishes for Roasted Broccoli Salad
Roasted broccoli salad pairs wonderfully with several side dishes. Here are some great options to consider when planning your meal.
- Grilled Chicken Breast: A simple yet perfect pairing that complements the salad’s flavors.
- Quinoa Pilaf: A nutty grain dish that adds texture and is packed with protein.
- Stuffed Bell Peppers: Colorful and hearty, these add a sweet crunch next to your salad.
- Garlic Bread: Crunchy and buttery, it’s an indulgent side that balances the healthy salad nicely.
- Coleslaw: A tangy slaw can provide a refreshing contrast to the roasted vegetables.
- Baked Sweet Potatoes: Their natural sweetness pairs well with the savory notes of the salad.
Common Mistakes to Avoid
Making a roasted broccoli salad can be simple, but there are common pitfalls to watch out for.
- Overcooking the Broccoli: This can lead to mushy broccoli. Roast until just tender and slightly charred for the best texture.
- Ignoring Seasoning: Without enough salt and pepper, your salad may taste bland. Always season your vegetables before roasting.
- Using Stale Nuts or Dried Fruits: Fresh ingredients make a difference. Check your almonds and cranberries for freshness before adding them.
- Rushing the Vinaigrette: A good vinaigrette enhances flavor. Take time to whisk ingredients thoroughly for a well-blended dressing.
- Skipping the Cooling Step: Adding hot broccoli directly to the salad can wilt other ingredients. Let it cool slightly for better results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Will keep fresh for 3-5 days in the fridge.
Freezing Roasted Broccoli Salad
- Not recommended, as freezing can alter the texture of the broccoli and other ingredients.
Reheating Roasted Broccoli Salad
- Oven: Preheat to 350°F (175°C) and heat for 10 minutes until warmed through.
- Microwave: Heat in short intervals (30 seconds) to avoid overcooking.
- Stovetop: Warm gently over low heat, stirring frequently until heated.
Frequently Asked Questions
What is Roasted Broccoli Salad?
Roasted broccoli salad is a vibrant mix of roasted broccoli florets, nuts, dried fruits, and a tangy lemon vinaigrette. It’s nutritious and delicious!
Can I customize my Roasted Broccoli Salad?
Absolutely! You can add different nuts, seeds, or even swap out the dried cranberries for raisins or fresh fruits.
Is Roasted Broccoli Salad healthy?
Yes! This salad is packed with vitamins from broccoli and healthy fats from almonds, making it a nutritious option.
How do I make this salad vegan?
Simply omit the feta cheese or replace it with a vegan cheese alternative. The rest of the recipe is already vegan-friendly!
Final Thoughts
This roasted broccoli salad is not only delightful but also versatile. You can customize it with your favorite nuts or fruits. Enjoy it as a light lunch or serve it as a side dish at gatherings. Try this flavorful recipe today!
Roasted Broccoli Salad
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
Description
Enjoy a vibrant and nutritious roasted broccoli salad that’s perfect for any occasion. This delightful dish features tender roasted broccoli, crunchy almonds, and sweet cranberries, all drizzled with a zesty lemon vinaigrette.
Ingredients
- 4 cups fresh broccoli florets
- 2 tablespoons olive oil
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled feta cheese (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).
- Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.
- In a small bowl, whisk together lemon juice, olive oil, honey, Dijon mustard, salt, and pepper for the vinaigrette.
- In a large mixing bowl, combine the roasted broccoli with toasted almonds, dried cranberries, red onion, and feta (if using). Drizzle with the vinaigrette and toss gently.
- Serve immediately or refrigerate for 30 minutes to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 8g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
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