Liz’s Roasted Broccoli Salad Recipe
If you’re looking for a salad that’s anything but ordinary, Liz’s Roasted Broccoli Salad will instantly become your new favorite. This crave-worthy combination takes roasted broccoli—the humble vegetable you didn’t know you’d love this much—and tosses it with sweet dried cranberries, crunchy seeds, zippy red onion, and a creamy, tangy yogurt dressing that tastes like sunshine in a bowl. Every bite gives you a medley of flavors and textures, from crispy roasted edges to creamy feta and just the right hint of sweetness, making Liz’s Roasted Broccoli Salad the salad you’ll want to bring to every gathering… and maybe keep all to yourself.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Liz’s Roasted Broccoli Salad such a standout are the simple, vibrant ingredients that each play a starring role. You don’t need anything fancy, but these pantry and fridge staples work together to create an unforgettable medley. Here’s a quick look at what you’ll need and why each belongs in the mix:
- Broccoli florets: The heart of this salad; roasting coaxes out the natural sweetness and brings a delightful crisp-tender texture.
- Olive oil: Gives the broccoli gorgeous crispy edges while adding depth of flavor—don’t skimp!
- Salt: Just enough to enhance every ingredient’s character.
- Black pepper: Adds warmth and subtle spice to tie the salad together.
- Dried cranberries: These little jewels bring pops of juicy tart-sweetness in every forkful.
- Chopped red onion: Adds bright sharpness and pretty color contrast.
- Sunflower seeds or chopped almonds: For unbeatable crunch; choose your favorite or mix both for extra dimension.
- Crumbled feta cheese: Brings creamy tang, balancing out the sweet and savory layers.
- Plain Greek yogurt (dressing): Gives the dressing a protein boost and lovely tang without extra heaviness.
- Mayonnaise (dressing): Makes the dressing rich, silky, and satisfying—trust me, the combo is magical!
- Apple cider vinegar (dressing): Brightens the whole salad and counteracts any richness.
- Honey (dressing): Natural sweetness that rounds out the bold flavors perfectly.
- Salt & pepper (dressing): The final seasoning for a craveable, well-balanced dressing.
How to Make Liz’s Roasted Broccoli Salad
Step 1: Roast the Broccoli
Fire up your oven to 425°F and grab a trusty baking sheet—this is where the magic begins. Toss your broccoli florets with olive oil, salt, and pepper, making sure each tiny tree gets a slick coating. Roast them for 20–25 minutes, stirring halfway through, until they’re beautifully browned and the edges are irresistibly crispy. Let them cool a bit; this helps keep their crunch and makes tossing easier.
Step 2: Mix the Dressing
While the broccoli is cooling and filling the kitchen with toasty aromas, whip up the dressing. In a small bowl, add the Greek yogurt, mayo, apple cider vinegar, honey, and just a pinch of salt and pepper. Whisk until completely smooth and creamy—taste and adjust seasoning if needed. This dressing is the secret to the salad’s addictive quality!
Step 3: Combine Everything
In a big bowl, combine your roasted broccoli, dried cranberries, chopped red onion, sunflower seeds or almonds, and a shower of crumbled feta cheese. Pour your creamy dressing right over the top and gently toss everything together until the salad is evenly coated and fabulously colorful.
Step 4: Chill and Let the Flavors Meld
For maximum flavor, cover and chill Liz’s Roasted Broccoli Salad for at least 15–30 minutes. This quick rest lets all the flavors mingle, and the broccoli soaks up that dreamy dressing. If you’re not short on time, it’s even better after an hour!
How to Serve Liz’s Roasted Broccoli Salad
Garnishes
Add a little something extra before serving! A sprinkle of extra feta, a few more cranberries, or a handful of fresh herbs like parsley makes Liz’s Roasted Broccoli Salad look as inviting as it tastes. A drizzle of olive oil or a crack of black pepper never hurt, either.
Side Dishes
This salad is a scene-stealer on its own, but it pairs beautifully with grilled chicken, roasted salmon, or even a warm grain bowl. For picnics and potlucks, Liz’s Roasted Broccoli Salad plays well with everything from sandwiches to hearty bean dishes, making it a versatile favorite for any meal.
Creative Ways to Present
Bring a little flair to the table by serving the salad atop a platter lined with greens or spoon it into individual glasses for a fun appetizer. For a modern twist, scoop Liz’s Roasted Broccoli Salad into lettuce cups or use as a filling for wraps—kids and adults both love these fresh takes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Liz’s Roasted Broccoli Salad in an airtight container in the fridge. The flavors actually get better as they sit, and it keeps its fantastic crunch for a day or two. Just wait to add seeds and feta until just before serving for the best texture.
Freezing
Freezing isn’t recommended for this salad, as the roasted broccoli and creamy dressing don’t retain their texture after thawing. But with how delicious Liz’s Roasted Broccoli Salad is, leftovers disappearing quickly won’t be a problem!
Reheating
Typically, there’s no need to reheat—Liz’s Roasted Broccoli Salad is meant to be enjoyed chilled or at room temperature. If you prefer it slightly warm, let it sit out for 15–20 minutes or briefly microwave a single serving, though the texture is best when not heated.
FAQs
Can I make Liz’s Roasted Broccoli Salad dairy-free?
Absolutely! Swap in your favorite plant-based yogurt for the dressing and simply leave out the feta for a delicious and fully dairy-free version. You’ll still get all the flavor, crunch, and creaminess you crave.
What’s the best way to cut broccoli for this salad?
Chop your broccoli into bite-sized florets that aren’t too big or too small. This ensures you get plenty of the delicious roasted edges with every forkful and helps everything mix evenly in the salad.
Can I use frozen broccoli?
For the best flavor and texture, fresh broccoli really shines here. Frozen broccoli tends to release extra moisture when roasting and won’t crisp up quite the same, but in a pinch, you can use it—just roast a bit longer and expect a softer bite.
How long can Liz’s Roasted Broccoli Salad sit out at a party?
This salad holds up well for up to two hours at room temperature, making it perfect for gatherings, potlucks, and picnics. For the freshest flavor and best safety, pop any leftovers in the fridge soon after.
Can I add extra protein?
Definitely! Toss in chickpeas, cubed grilled chicken, or even cooked quinoa to make Liz’s Roasted Broccoli Salad a heartier main dish. It’s a flexible recipe that welcomes your favorite proteins.
Final Thoughts
Trust me when I say Liz’s Roasted Broccoli Salad is one of those recipes you’ll wish you’d discovered sooner. With its bold flavors, gorgeous textures, and healthy appeal, it’s a modern classic that fits any occasion. Give it a try—you just might find yourself craving it again the second your plate is empty!
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Liz’s Roasted Broccoli Salad Recipe
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A delicious and nutritious roasted broccoli salad featuring a mix of flavors and textures, perfect as a side dish or light meal. The combination of roasted broccoli with sweet cranberries, crunchy sunflower seeds, and tangy feta cheese, all dressed in a creamy Greek yogurt dressing, creates a satisfying and refreshing dish.
Ingredients
Main Salad:
- 4 cups broccoli florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/3 cup chopped red onion
- 1/4 cup sunflower seeds or chopped almonds
- 1/3 cup crumbled feta cheese
Dressing:
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat oven and roast broccoli: Preheat oven to 425°F. Toss broccoli with olive oil, salt, and pepper. Roast for 20–25 minutes until crispy.
- Prepare dressing: Whisk together Greek yogurt, mayonnaise, vinegar, honey, salt, and pepper.
- Combine ingredients: In a bowl, mix broccoli, cranberries, onion, seeds, and feta. Add dressing and toss gently.
- Chill and serve: Refrigerate for 15–30 minutes before serving.
Notes
- You can prepare the salad ahead, adding seeds and feta just before serving for best texture.
- For a dairy-free option, use plant-based yogurt and skip the feta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 9g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
