Roasted broccoli salad offers a delightful twist on traditional salads by enhancing the natural flavors of broccoli through roasting. This recipe combines tender roasted broccoli florets with a variety of complementary ingredients, resulting in a vibrant and satisfying dish. Whether served warm or chilled, this salad is versatile enough to be enjoyed as a side dish or a light main course. Prepare to elevate your salad game with this delicious and nutritious recipe!
Ingredients:
- 1 large head of broccoli, cut into florets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup red onion, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup toasted almonds, roughly chopped
- 1/4 cup crumbled feta cheese (optional)
- Zest of 1 lemon (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for sweetness)
- Salt and pepper, to taste
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
2. Roast the Broccoli:
- Place the broccoli florets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly caramelized, stirring halfway through.
3. Prepare the Salad Components:
- While the broccoli is roasting, prepare the other salad ingredients.
- In a small bowl, soak the red onion slices in cold water for about 10 minutes to reduce their sharpness. Drain well before using.
4. Make the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until well combined. Adjust seasoning to taste.
5. Assemble the Salad:
- Transfer the roasted broccoli to a large mixing bowl. Add the drained red onion slices, dried cranberries, toasted almonds, and crumbled feta cheese (if using).
- Pour the dressing over the salad ingredients and gently toss until everything is coated evenly.
6. Serve:
- Transfer the salad to a serving dish or individual plates. Sprinkle with lemon zest for an extra burst of freshness, if desired.
Tips for Success:
- Roasting Time: Keep an eye on the broccoli while roasting to ensure it doesn’t burn. The edges should be crispy and golden brown, but not charred.
- Texture: Toasting the almonds adds a crunchy texture to the salad, balancing the tender roasted broccoli and chewy cranberries.
- Variations: Feel free to customize this salad by adding ingredients like sun-dried tomatoes, chopped fresh herbs (such as parsley or basil), or substituting different nuts and cheeses.
Serving Suggestions:
- Serve the Roasted Broccoli Salad warm as a side dish with grilled chicken, fish, or steak.
- Chill the salad for a few hours before serving for a refreshing cold salad option during warmer months.
- Pack leftovers in a lunchbox for a nutritious and satisfying meal on the go.
Enjoy the robust flavors and nutritional benefits of this Roasted Broccoli Salad, perfect for any occasion from family dinners to potluck gatherings. It’s a wholesome dish that celebrates the simplicity and versatility of fresh ingredients!