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Roasted Broccoli Salad

A delightful mix of crispy, tender broccoli, crunchy nuts, and a tangy dressing that makes it a standout side or a light meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound fresh broccoli cut into florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sliced almonds or walnuts
  • 1/4 cup dried cranberries
  • 1/4 cup feta cheese crumbled (optional)
  • 2 tablespoons lemon juice
  • 1 tablespoon honey or maple syrup

Equipment

  • Baking sheet
  • Mixing bowl
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Wash and cut the broccoli into bite-sized florets.
  3. In a mixing bowl, toss the broccoli with olive oil, salt, and pepper.
  4. Spread the seasoned broccoli on a baking sheet in a single layer and roast for about 20 minutes.
  5. While the broccoli roasts, add sliced almonds or walnuts to a dry skillet over medium heat and toast for about 5 minutes.
  6. In a small bowl, whisk together lemon juice and honey or maple syrup.
  7. In a large bowl, combine the roasted broccoli, toasted nuts, dried cranberries, and feta cheese if using.
  8. Pour the dressing over the salad and toss to coat evenly.

Notes

Tip: Add lemon zest to the dressing for extra flavor.