Description
A vibrant and healthy roasted broccoli salad combining tender, slightly charred broccoli with sweet dried cranberries, crunchy toasted almonds, sharp red onion, and creamy feta cheese, all tossed in a tangy lemon and apple cider vinegar dressing. Perfect as a warm or room temperature side dish for any meal.
Ingredients
Scale
Salad
- 4 cups broccoli florets
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/3 cup toasted almonds, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
Dressing
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
Instructions
- Preheat and prepare broccoli: Preheat your oven to 425°F (220°C). Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet until evenly coated.
- Roast broccoli: Roast the broccoli in the preheated oven for 20–25 minutes, stirring halfway through, until they are tender and slightly charred to bring out a smoky flavor.
- Make the dressing: While the broccoli is roasting, whisk together fresh lemon juice, apple cider vinegar, honey or maple syrup, and minced garlic in a small bowl to create a tangy and sweet dressing.
- Combine salad ingredients: In a large bowl, mix the roasted broccoli with dried cranberries, toasted sliced almonds, thinly sliced red onion, and crumbled feta cheese if using.
- Toss with dressing: Pour the prepared dressing over the salad and toss gently to ensure all ingredients are well coated with the flavorful dressing.
- Serve: Serve the salad warm or at room temperature for the best taste and texture.
Notes
- Feta cheese is optional; omit for a dairy-free version.
- Use maple syrup to keep the dressing vegan-friendly instead of honey.
- For extra crunch, you can toast the almonds in a dry skillet before adding.
- Salad can be served cold but tastes best warm or room temperature.
- Adjust seasoning with additional salt and pepper to taste after tossing.
