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Liz’s Roasted Broccoli Salad Recipe

Liz’s Roasted Broccoli Salad Recipe


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4.5 from 16 reviews

  • Author: Emma
  • 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

Scale

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

  1. Preheat the oven: Preheat the oven to 425°F (220°C).
  2. Roast the broccoli: Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until crispy.
  3. Prepare the dressing: Whisk together mayonnaise, Greek yogurt, vinegar, honey, and mustard.
  4. Combine ingredients: Transfer roasted broccoli to a bowl, add onion, cranberries, sunflower seeds, and feta.
  5. Toss with dressing: Pour the dressing over the salad and toss to coat.
  6. 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