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
Scale
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
