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
Scale
- 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