Description
This isn’t your average broccoli salad. Liz’s version features roasted broccoli for caramelized flavor, tossed with chewy cranberries, crunchy almonds, creamy feta, and a zippy lemon-honey dressing. It’s hearty, healthy, and full of texture.
Ingredients
-
-
1 large head of broccoli, cut into small florets
-
2 tbsp olive oil
-
Salt & black pepper, to taste
-
1/4 cup red onion, finely chopped
-
1/3 cup dried cranberries
-
1/4 cup toasted sliced almonds (or chopped walnuts)
-
1/4 cup crumbled feta cheese
-
Optional: 1/4 cup cooked quinoa or crisped chickpeas for extra protein/crunch
-
For the Lemon-Honey Dressing:
-
-
3 tbsp olive oil
-
1 tbsp fresh lemon juice
-
1 tsp lemon zest
-
1 tbsp honey (or maple syrup)
-
1 tsp Dijon mustard
-
Salt & pepper, to taste
-
Instructions
-
Roast the broccoli:
Preheat oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until edges are crispy and browned. -
Make the dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, zest, honey, Dijon, salt, and pepper until emulsified. -
Assemble the salad:
In a large bowl, combine roasted broccoli, red onion, cranberries, almonds, and feta. Drizzle with dressing and toss gently to combine.
-
Serve:
Serve warm, at room temperature, or chilled. Garnish with extra lemon zest or herbs if desired!
Notes
-
Add grilled chicken or salmon to make it a full meal.
-
Sub goat cheese for feta if you prefer a creamier tang.
-
Make it ahead: Store undressed salad and dressing separately, then toss before serving.