Roasted Broccoli Salad Recipe
User Reviews
4.9
210 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
221 kcal
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Course
Side Dish
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Cuisine
North American
Roasted Broccoli Salad Recipe
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I'm a big fan of broccoli salad. While I love my broccoli blueberry salad and grilled broccoli caesar salad, this roasted broccoli salad is my favorite. I use both roasted and raw broccoli, which gives the salad the best texture. But my real secret trick is the tiny pieces of tart lemon. You get them every few bits, and they brighten up the salad - they're my favorite part!
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Ingredients
- 2 heads broccoli
- 2 teaspoons olive oil
- ½ teaspoon sea salt
- ½ cup almonds
- ¼ cup dried cranberries or raisins
- 1 tablespoon chopped fresh dill
- 4 very thin slices of lemon each cut into 8 tiny triangles - see notes
The lemony dressing
- ¼ cup lemon juice fresh is best!
- 2 tablespoons olive oil
- 1 tablespoon honey sub maple syrup for vegan
- 1 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 clove garlic grated on a Microplane or very finely minced
Instructions
- Preheat your oven to broil. Place an oven rack on the second to top shelf.
- Roughly chop the broccoli, making sure to include the sweet broccoli stems. You should have around 9 cups. Place 2 cups of broccoli in a large bowl and the rest on the baking sheet. Drizzle the broccoli on the baking sheet with olive oil and sprinkle with sea salt. Mix it around so that all of the broccoli is coated with oil. Pop it in your oven and let it roast for 15-20 minutes, or until the florets are dark brown. Remove them from the oven and put them in the bowl with the raw broccoli.
- Put the almonds in a small baking dish and roast them in the oven along with the broccoli until they are fragrant and light brown, about 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle. Add the chopped almonds, cranberries, dill and lemon slices to the bowl with the broccoli.
- In a small bowl, whisk the dressing ingredients. Pour it over the broccoli and toss to coat.
- Serve immediately, or let it stand for up to 20 minutes.
Notes
- Lemon slices: Whatever you change about this recipe, make sure you don't leave out the lemon slices. They're the best part! Cut them very thin - as thin as you can - so they are not too tart.
- hatever you change about this recipe, make sure you don't leave out the lemon slices. They're the best part! Cut them very thin - as thin as you can - so they are not too tart.
- Make ahead: If you'd like to bring this to a potluck or make it ahead of time, you can! Put the roasted broccoli and all of the other salad ingredients into a large salad bowl. Then, make the dressing and pour it into a mason jar. Store everything in the fridge until you're ready to serve it - up to a day. Before serving, pour the dressing over the salad and toss it.
Nutrition Information
Show Details
Serving
1 serving = ⅙ of the recipe
Calories
221kcal
(11%)
Carbohydrates
24g
(8%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Sodium
271mg
(11%)
Potassium
743mg
(21%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
1269IU
(25%)
Vitamin C
185mg
(206%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 221kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 271mg | 11% |
| Potassium | 743mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 1269IU | 25% |
| Vitamin C | 185mg | 206% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
210 reviews
Excellent
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