Liz’s Roasted Broccoli Salad

Liz’s Roasted Broccoli Salad is a vibrant, hearty, and flavor-packed twist on a classic veggie side. Featuring crispy roasted broccoli tossed with tangy dressing, crunchy seeds or nuts, sweet dried fruit, and creamy cheese, this salad delivers the perfect balance of texture and taste. It’s as great for everyday meals as it is for potlucks and holiday tables.

Why You’ll Love This Recipe

• Bold, Roasty Flavor – Roasting brings out the nutty, caramelized notes in the broccoli.
• Perfectly Balanced – Savory, sweet, tangy, and creamy all in one bowl.
• Make-Ahead Friendly – Tastes even better after marinating in the dressing.
• Nutrient-Rich – Loaded with fiber, antioxidants, and healthy fats.
• Crowd-Pleaser – Great for gatherings, yet easy enough for a weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh broccoli florets
• Olive oil
• Salt
• Black pepper
• Red onion or shallot, thinly sliced
• Dried cranberries or cherries
• Sunflower seeds, pumpkin seeds, or slivered almonds (toasted)
• Crumbled feta or goat cheese
• Lemon juice or apple cider vinegar
• Dijon mustard
• Honey or maple syrup
• Garlic, minced
• Greek yogurt or mayonnaise (for a creamier dressing, optional)

Directions

1. Roast the Broccoli – Toss broccoli florets with olive oil, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes, until crispy and caramelized. Let cool slightly.
2. Make the Dressing – In a small bowl, whisk together lemon juice, Dijon mustard, honey, minced garlic, and olive oil (or yogurt/mayo if using). Season to taste.
3. Assemble the Salad – In a large bowl, combine roasted broccoli, sliced red onion, dried cranberries, and toasted seeds/nuts.
4. Toss & Finish – Drizzle with dressing and toss to coat. Top with crumbled feta or goat cheese.
5. Chill or Serve – Serve immediately or refrigerate for 15–30 minutes to allow flavors to meld.

Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add Grains – Toss with quinoa or farro for a more filling dish.
• Protein Boost – Add chickpeas, grilled chicken, or tofu.
• Vegan Version – Use maple syrup and skip or sub cheese with a plant-based alternative.
• Extra Crunch – Add crushed roasted chickpeas or crispy shallots on top.
• Spicy Kick – Sprinkle in red pepper flakes or drizzle with hot honey.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Best served cold or room temp, but you can lightly warm in a skillet if desired.
• Make Ahead: Roast broccoli and prep dressing up to a day ahead—combine when ready to serve.

FAQs

Why roast the broccoli instead of steaming it?

Roasting intensifies the flavor and adds crisp edges that make the salad more satisfying.

Can I use frozen broccoli?

Fresh is best for roasting, but you can use frozen if thawed and thoroughly dried first.

What can I use instead of feta?

Goat cheese, shaved parmesan, or a dairy-free cheese all work well.

Can I make this salad ahead of time?

Yes! It holds up great when made a few hours in advance. Add cheese just before serving.

Is this salad meant to be served warm or cold?

Either! It’s delicious warm from the oven or chilled from the fridge.

How do I make the salad more filling?

Add a grain like quinoa or toss in a protein source like grilled chicken or chickpeas.

What nuts or seeds are best?

Sunflower seeds, pumpkin seeds, almonds, or walnuts all add great crunch and flavor.

Can I use another dressing?

Sure! A tahini lemon or balsamic vinaigrette would also complement the roasted flavors.

Is this salad gluten-free?

Yes—just make sure all added toppings and ingredients are gluten-free certified.

Can I substitute the cranberries?

Yes! Raisins, chopped dried apricots, or dates also work well.

Conclusion

Liz’s Roasted Broccoli Salad is proof that healthy can be exciting. With crispy roasted broccoli, bursts of sweetness, creamy cheese, and a zippy dressing, it’s a salad you’ll actually crave. Whether you’re serving it up for a weekday meal or a festive gathering, this dish brings big flavor and beautiful textures to the table. Try it once and it just might become your go-to veggie side.

Print