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Roasted Broccoli Salad

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This roasted broccoli salad is a bold, flavorful twist on traditional raw broccoli salads. It features tender, crispy-edged roasted broccoli tossed with chewy dried cranberries, crunchy almonds, red onion, and a tangy Dijon vinaigrette. Perfect as a side dish or light lunch.

Ingredients

Scale

For the Salad:

  • 1½ lbs broccoli florets (about 2 medium heads)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • â…“ cup thinly sliced red onion

  • ¼ cup dried cranberries

  • ¼ cup chopped toasted almonds or sunflower seeds

  • 2 tablespoons chopped fresh parsley or mint

  • Optional: ¼ cup crumbled feta or shaved Parmesan

For the Dressing:

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon maple syrup or honey

  • Salt and freshly ground black pepper, to taste

Instructions

  1. Roast the Broccoli:
    Preheat oven to 425°F (220°C). Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until browned and crispy on the edges. Let cool slightly.

  2. Make the Dressing:
    In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth.

  3. Assemble the Salad:
    In a large bowl, combine roasted broccoli, red onion, cranberries, almonds, and herbs. Drizzle with dressing and toss gently to coat.

  4. Serve:
    Serve warm or at room temperature. Sprinkle with cheese if using.

Notes

  • Great make-ahead salad—flavors improve as it sits.

  • Add cooked grains like farro or quinoa to make it a full meal.

  • Easily made vegan and gluten-free.

Find it online: https://ukfinda.com/roasted-broccoli-salad/