Liz’s Roasted Broccoli Salad Recipe
If you’re looking for a vibrant, crowd-pleasing salad that makes roasted veggies the star, Liz’s Roasted Broccoli Salad is about to become your new obsession! Imagine tender, caramelized broccoli, pops of sweet dried cranberries, salty feta, and crunchy seeds, all tossed in a creamy, tangy dressing. Whether served warm, chilled, or somewhere in between, this irresistible salad is bursting with texture and color, ready to steal the show at any table.
Ingredients You’ll Need
The magic of Liz’s Roasted Broccoli Salad comes from its straightforward but harmonious ingredients—each one brings something special, whether it’s crunch, creaminess, a pop of sweetness, or a hint of savory depth. Here’s exactly what you’ll need (plus a little insider tip for each):
- Broccoli florets: The star of the show—choose vibrant, fresh florets for best flavor and that signature roasted texture.
- Olive oil: Adds richness and helps those broccoli edges crisp up beautifully in the oven.
- Salt: Enhances all the flavors; don’t skip it!
- Black pepper: For just the right amount of gentle heat and aroma.
- Red onion: Thinly sliced, this brings a pop of sharpness and color contrast.
- Dried cranberries: Their natural sweetness balances the salad and complements the savory notes wonderfully.
- Sunflower seeds or chopped almonds: Choose your crunch—either works, and both add nutty depth and great texture.
- Feta cheese: Crumbled feta brings creamy, tangy richness throughout every bite.
- Mayonnaise: The base of your luscious dressing (go for good-quality for best flavor).
- Plain Greek yogurt: Lightens up the dressing and adds a gentle tang.
- Apple cider vinegar: Lifts and brightens the whole dish with a splash of acidity.
- Honey: Adds a touch of natural sweetness to round out the dressing flavors.
- Dijon mustard: Brings a subtle kick and depth to the creamy dressing.
How to Make Liz’s Roasted Broccoli Salad
Step 1: Roast the Broccoli
Start by preheating your oven to 425°F (220°C). Toss the broccoli florets with olive oil, salt, and black pepper right on a baking sheet, ensuring all the nooks and crannies are coated. Spread the broccoli out in a single layer to guarantee even roasting. Pop it in the oven and let it work its magic for 20 to 25 minutes, flipping once halfway through, until the florets are browned at the edges and irresistibly crispy.
Step 2: Whip Up the Creamy Dressing
While the broccoli is roasting, grab a small bowl and whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, and Dijon mustard. This dreamy mixture becomes the heart of Liz’s Roasted Broccoli Salad, tying together the sweet, tangy, and savory notes.
Step 3: Build the Salad
Once your broccoli has cooled just a smidge (it can still be a little warm if you like), transfer it to a large bowl. Add in the sliced red onion, dried cranberries, your choice of sunflower seeds or chopped almonds, and a generous shower of crumbled feta cheese. Basically, you’re creating a texture and flavor explosion in every forkful!
Step 4: Toss and Serve
Pour the dressing over the broccoli mixture and gently toss everything together until every floret is coated and the good stuff is evenly distributed. You can serve Liz’s Roasted Broccoli Salad warm, at room temperature, or chilled, depending on your mood and the occasion. It’s beautifully versatile and surefire delicious every time.
How to Serve Liz’s Roasted Broccoli Salad
Garnishes
For an extra flourish, consider an additional scatter of feta or sunflower seeds just before serving. A sprinkle of fresh cracked black pepper or even a few torn fresh basil or parsley leaves can amplify the color and aroma—so easy, yet so lovely!
Side Dishes
This salad is a showstopper all on its own, but you can absolutely pair it with your favorite mains. Liz’s Roasted Broccoli Salad sits beautifully next to grilled chicken, salmon, or even a plant-based entrée. It also rounds out a picnic spread or potluck buffet with style.
Creative Ways to Present
If you’re feeling playful, try spooning Liz’s Roasted Broccoli Salad atop a bed of fluffy quinoa or couscous for a more filling lunch. Or, use it as a flavor-packed topper for avocado toast, or inside lettuce cups for a handheld appetizer. Don’t be afraid to let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Leftover Liz’s Roasted Broccoli Salad keeps well in an airtight container in the fridge for up to three days. The flavors actually meld and deepen overnight, making it a dreamy make-ahead meal or snack for busy weeks.
Freezing
While you can technically freeze roasted broccoli, the salad elements (especially the creamy dressing and cheese) just aren’t the same after a trip to the freezer. For best quality, I recommend enjoying this dish fresh or from the fridge, not the freezer.
Reheating
If you like your salad on the warmer side, you can gently reheat portions in the microwave for 30 seconds to 1 minute. Just be aware that the feta and dressing will soften, but the flavors remain fantastic. Or enjoy it straight from the fridge—it’s honestly delicious either way!
FAQs
Can I use frozen broccoli instead of fresh?
Fresh broccoli really is the secret to those caramelized edges and unbeatable texture, but in a pinch, you can use frozen. Just thaw and pat it dry really well before roasting so you still get some crispy bits.
What’s the best substitute for feta cheese?
If you’re not a fan of feta, crumbled goat cheese or gorgonzola are delicious swaps. Each brings its own flavor twist to Liz’s Roasted Broccoli Salad—goat cheese for creamy tang, gorgonzola for extra richness.
How can I make this salad vegan?
Simply use your favorite vegan mayo and yogurt, and swap in a plant-based feta (or omit the cheese altogether). The savory, roasty flavors more than hold their own!
Can I prep anything ahead of time?
Absolutely! You can roast the broccoli and mix the dressing a day in advance. Wait to toss everything together until just before you serve for best texture.
Is Liz’s Roasted Broccoli Salad gluten-free?
Yes, all the ingredients listed are naturally gluten-free (as long as your mustard and feta are, which they almost always are). It’s a friendly choice for a variety of dietary needs.
Final Thoughts
There’s something so special about sharing a dish that’s both easy and full of flavor, and Liz’s Roasted Broccoli Salad is truly that kind of recipe. Whether you’re bringing it to a potluck, serving it up for family, or just enjoying a weeknight boost of veggies, I hope you fall every bit as in love with this salad as I have. Give it a try and let your taste buds do a little happy dance!
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Liz’s Roasted Broccoli Salad Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A flavorful and nutritious roasted broccoli salad recipe featuring a delicious mix of roasted broccoli, dried cranberries, sunflower seeds, and feta cheese, all tossed in a creamy dressing. Perfect as a side dish or a light meal.
Ingredients
For the Salad:
- 1 ½ pounds broccoli florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ small red onion, thinly sliced
- ⅓ cup dried cranberries
- ⅓ cup sunflower seeds or chopped almonds
- ⅓ cup crumbled feta cheese
For the Dressing:
- ¼ cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast the broccoli: Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until crispy.
- Prepare the dressing: Whisk together mayonnaise, Greek yogurt, vinegar, honey, and mustard.
- Combine ingredients: Transfer roasted broccoli to a bowl, add onion, cranberries, sunflower seeds, and feta.
- Toss with dressing: Pour the dressing over the salad and toss to coat.
- Serve: Serve warm, at room temperature, or chilled.
Notes
- Substitute goat cheese or blue cheese for feta if desired.
- Add quinoa or grilled chicken for a heartier meal.
- Can be made a day ahead for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
