Description
Crisp roasted broccoli salad brings Mediterranean flavors dancing across your plate with zesty charm. Perfect for lunch or side dish, this recipe combines charred green florets with tangy feta and crunchy almonds that deliver pure culinary satisfaction.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) broccoli florets (about 2 medium heads)
- ⅓ cup thinly sliced red onion
- ¼ cup dried cranberries
- ¼ cup chopped toasted almonds or sunflower seeds
- 2 tablespoons chopped fresh parsley or mint
- ¼ cup crumbled feta or shaved Parmesan (optional)
Seasoning and Oil:
- 1 tablespoon olive oil
- Salt and pepper, to taste
Dressing Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the roasting surface by lining a baking sheet with parchment paper and heating the oven to a high temperature of 425F (220C) to ensure optimal caramelization of the broccoli florets.
- Carefully coat the broccoli with olive oil, ensuring each piece is evenly dressed with a light layer of seasoning, then distribute them across the prepared baking sheet in a single, uncrowded layer.
- Roast the broccoli in the preheated oven, rotating the pan midway through cooking to promote uniform browning, until the edges transform into crispy, golden-brown extensions with slightly charred tips.
- While the broccoli cools, craft a vibrant dressing by vigorously combining olive oil, lemon juice, vinegar, Dijon mustard, and maple syrup in a small mixing vessel, whisking until the mixture emulsifies into a smooth, glossy consistency.
- Season the dressing with a delicate balance of salt and freshly cracked pepper, adjusting to personal taste preferences.
- In a generously sized mixing bowl, gently tumble the roasted broccoli with thinly sliced red onion, plump dried cranberries, toasted almonds, and a sprinkle of fresh herbs.
- Drizzle the prepared dressing over the salad, using a light touch to ensure each ingredient is gracefully coated without becoming saturated.
- Optionally, crown the salad with a delicate shower of crumbled cheese for an additional layer of creamy complexity.
- Serve the salad either warmly embracing its recent roasting or at a comfortable room temperature, allowing the flavors to mingle and develop.
Notes
- Roast broccoli until edges are deeply caramelized for maximum flavor intensity and crispy texture.
- Choose fresh, firm broccoli with tight, deep green florets to ensure the best roasting results.
- Customize the salad by swapping almonds with different nuts like pecans or walnuts for varied crunch and taste profiles.
- Make the dish vegan-friendly by replacing cheese with nutritional yeast or omitting entirely, maintaining the salad’s delicious complexity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 143
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 2 mg