Roasted Broccoli Salad Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 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
Description
This Roasted Broccoli Salad Recipe starts by roasting broccoli florets until dark brown and fragrant, adding a smoky, caramelized flavor while retaining their crisp-tender texture. Two cups of raw broccoli provide fresh crunch, while toasted almonds contribute nuttiness and dried cranberries add subtle sweetness. Fresh dill and finely cut thin lemon slices provide aromatic brightness and a citrus note.
The lemony dressing combining fresh lemon juice, honey, Dijon mustard, balsamic vinegar, olive oil, and garlic delivers vibrant acidity and mild sweetness that ties the salad components together. Mixing the roasted and raw broccoli with the other ingredients before dressing ensures a variety of textures in every bite.
This salad pairs well as a side dish for grilled meats or can serve as a light, refreshing lunch. It holds well for a day when stored separately from the dressing. The thin lemon slices are a distinctive feature and are best cut very thin to prevent excessive tartness.
Ingredients
- 2 heads broccoli
- 2 teaspoons olive oil
- ½ teaspoon salt sea salt
- ½ cup almonds
- ¼ cup dried cranberries or raisins
- 1 tablespoon dill chopped, fresh
- 4 lemon each cut into 8 tiny triangles - see notes, very thin slices
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
- Slice the lemons very thinly to provide a subtle but distinct citrus flavor without overpowering the salad.
- Make ahead by preparing the salad and dressing separately; store in the fridge up to one day before combining and serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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