Liz’s Roasted Broccoli Salad Recipe
There’s just something about Liz’s Roasted Broccoli Salad that turns even broccoli skeptics into enthusiastic fans. Imagine tender, caramelized broccoli mixed with chewy tart cranberries, crunchy toasted almonds, a touch of zippy red onion, and creamy pockets of salty feta, all tossed in a tangy yogurt dressing kissed with honey and Dijon. This vibrant salad is as enticing at a summer picnic as it is perched on your winter table, and it’s a gorgeous way to bring a rainbow of flavors and colors to your plate — all while keeping things simple and totally satisfying.
Ingredients You’ll Need
While Liz’s Roasted Broccoli Salad may taste complex, it’s made of straightforward, everyday ingredients that work together beautifully. Each element adds a vibrant dimension, from crispy, hearty broccoli to just the right amount of creamy and sweet tang in the dressing.
- Broccoli florets (4 cups): The star of the show, offering earthy flavor and irresistible roasted edges.
- Olive oil (2 tablespoons): Gives the broccoli a golden crispness and brings out depth in every bite.
- Salt (1/2 teaspoon): Essential for enhancing the natural flavors of all veggies.
- Black pepper (1/4 teaspoon): Adds a mild heat that balances the tangy and sweet components.
- Dried cranberries (1/2 cup): A pop of chewy sweetness and ruby color — don’t skip these little gems.
- Toasted almonds or sunflower seeds (1/3 cup, chopped): Brings a toasty crunch; use whichever you love or have on hand.
- Red onion (1/4 cup, finely diced): Punches up the flavor with mild sharpness and a pretty purple hue.
- Feta cheese (1/2 cup, crumbled): Creamy, tangy, and just salty enough to make everything pop.
- Plain Greek yogurt (1/4 cup): Helps create a lighter creamy base for the dressing without heaviness.
- Mayonnaise (2 tablespoons): Blends in luscious richness for the perfect salad dressing texture.
- Apple cider vinegar (1 tablespoon): Bright acidity lifts and balances the whole dish.
- Honey (1 tablespoon): Adds just the right amount of sweetness to mellow the tang.
- Dijon mustard (1 teaspoon): Gives the dressing a subtle savory bite and complexity.
- Salt and pepper (to taste): A final sprinkle ensures every forkful tastes just right.
How to Make Liz’s Roasted Broccoli Salad
Step 1: Roast the Broccoli
Preheat your oven to 425°F (220°C). Spread the broccoli florets out on a baking sheet and toss with olive oil, salt, and black pepper. Arrange them in a single layer so they get those crave-worthy crispy edges. Roast for about 18 to 20 minutes, flipping the florets halfway through. You’ll know they’re ready when the edges are golden and the centers are tender but not mushy. Let them cool slightly before adding to the salad so they don’t melt the other ingredients.
Step 2: Make the Creamy Yogurt Dressing
While your broccoli is roasting, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper in the bottom of a large mixing bowl. The yogurt brings a tangy creaminess, while the honey and Dijon add just the right notes of sweet and savory. Taste and adjust with a little more salt and pepper if you like a bolder dressing.
Step 3: Toss It All Together
Add the slightly cooled roasted broccoli to your bowl of dressing, followed by the dried cranberries, chopped toasted almonds or sunflower seeds, diced red onion, and crumbled feta cheese. Gently toss everything together until the broccoli is coated in that dreamy, flavorful dressing and all the mix-ins are evenly distributed. The salad will look colorful and inviting immediately, but you can let it chill for 30 minutes in the fridge if you want the flavors to meld even more.
Step 4: Finish and Serve
Give your salad a final taste, adding another dash of salt or pepper if needed. Now it’s ready to scoop into bowls, spoon onto platters, or tuck into meal-prep containers for lunch tomorrow. Liz’s Roasted Broccoli Salad is delicious served immediately while the broccoli is still a touch warm, or after it’s had time to cool and the flavors have married in the fridge.
How to Serve Liz’s Roasted Broccoli Salad
Garnishes
For an extra-special finishing touch, scatter a few more toasted nuts or seeds across the top, crumble on a bit of reserved feta, or drizzle just a hint more honey for sparkle. If you like, fresh chopped herbs (parsley or dill work beautifully) add a lovely burst of green and fresh flavor. If you’re feeling adventurous, a sprinkle of crispy chickpeas or even bacon crumbles can take it over the top.
Side Dishes
Liz’s Roasted Broccoli Salad pairs perfectly with so many main courses. It’s wonderful alongside roast chicken, grilled salmon, or juicy burgers for a satisfying dinner. For a lighter meal, try it with soup or a simple grain bowl. It’s hearty enough to hold its own on a buffet or picnic spread, and the bold flavors make it a fabulous partner for both vegetarian and meat-based entrees.
Creative Ways to Present
Turn Liz’s Roasted Broccoli Salad into eye-catching party bites by piling spoonfuls onto endive leaves, crostini, or baby lettuce cups. Or, tuck it into whole wheat pita pockets for a fun, hand-held lunch. You can also serve it layered in jars for the prettiest picnic presentation. Don’t be afraid to bring it to potlucks — people love the fresh twist, and it’s always the first bowl to empty!
Make Ahead and Storage
Storing Leftovers
Place any leftover Liz’s Roasted Broccoli Salad in an airtight container and store in the refrigerator for up to 2 days. The flavors meld together as it sits, making it just as tasty — if not more — the next day, though the broccoli may soften a little. Give it a gentle stir before serving, as some dressing may settle at the bottom.
Freezing
Freezing is not ideal for this salad since the creamy dressing and fresh veggies can become watery and lose their texture after thawing. If you need to prep ahead, you can roast the broccoli and chop the other mix-ins a day or two in advance, storing them separately, then toss everything together just before serving.
Reheating
Liz’s Roasted Broccoli Salad is meant to be enjoyed chilled or at room temperature, so there’s no need to reheat. If you do prefer it warm, you can briefly microwave the leftover broccoli before tossing with fresh dressing and mix-ins, but be mindful that feta and cranberries may behave best when gently warmed rather than fully hot.
FAQs
Can I make Liz’s Roasted Broccoli Salad completely in advance?
Absolutely! You can prepare the salad a few hours ahead and refrigerate it until ready to serve. If making more than a day in advance, keep the dressing and mix-ins separate, then combine just before serving for the best texture and freshness.
What can I use instead of feta cheese if I want it dairy free?
For a dairy-free version, try using a crumbly vegan feta or simply leave the cheese out. The salad will still be packed with flavor, or you could add a few extra toasted nuts or some avocado chunks for creaminess.
Can I use frozen broccoli?
While fresh broccoli is best for achieving those crispy roasted edges, you can use frozen florets in a pinch. Let them thaw completely, pat them dry to avoid extra moisture, and roast as directed, allowing a few extra minutes in the oven.
Is Liz’s Roasted Broccoli Salad suitable for meal prep?
Definitely! Divide the salad into single-serving containers and it will stay fresh for up to two days in the fridge. For optimal texture, you might want to keep the dressing separate until the morning you plan to eat it.
Can I add protein to make it a main dish?
Yes, this salad is easy to bulk up! Add grilled chicken, chickpeas, or cooked quinoa to make Liz’s Roasted Broccoli Salad a filling main course that’s both delicious and nourishing.
Final Thoughts
If you’re looking for a creative and irresistible way to liven up broccoli, give Liz’s Roasted Broccoli Salad a try! It’s the kind of dish that’ll have everyone asking for the recipe and coming back for seconds. Bring this to your next gathering or meal prep session, and prepare for a colorful, flavor-packed favorite you’ll want to make again and again.
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Liz’s Roasted Broccoli Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Liz’s Roasted Broccoli Salad is a delightful and nutritious dish that combines tender roasted broccoli with a flavorful dressing, dried cranberries, crunchy almonds, and tangy feta cheese. This colorful salad is a perfect side dish for any meal, bringing a burst of freshness to your table.
Ingredients
Roasted Broccoli:
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing:
- 1/2 cup dried cranberries
- 1/3 cup chopped toasted almonds or sunflower seeds
- 1/4 cup finely diced red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast the broccoli: Toss broccoli florets with olive oil, salt, and pepper. Roast on a baking sheet for 18-20 minutes until crispy.
- Prepare the dressing: Whisk together Greek yogurt, mayonnaise, vinegar, honey, mustard, salt, and pepper.
- Combine ingredients: Add broccoli, cranberries, almonds, red onion, and feta to the dressing. Toss gently.
- Serve: Enjoy immediately or chill for 30 minutes for flavors to meld.
Notes
- For extra crunch, consider adding crumbled cooked bacon or roasted chickpeas.
- This salad can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 8g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
