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
- 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
