If you’re searching for a vibrant and wholesome dish that brings both comfort and a burst of freshness to your table, look no further than Liz’s Roasted Broccoli Salad Recipe. This salad perfectly balances the smokiness of roasted broccoli with the sweet tartness of dried cranberries and the crunch of toasted almonds, all tied together by a zesty, homemade dressing. Whether you’re aiming for a colorful side dish or a light main, this recipe showcases broccoli in a surprisingly delicious way that will have everyone asking for seconds.
Ingredients You’ll Need
Liz’s Roasted Broccoli Salad Recipe shines because of its simple, thoughtfully chosen ingredients. Each plays a crucial role in building texture, flavor, and visual appeal that makes this salad so irresistible.
- Broccoli florets (4 cups): The star of the show, offering a tender yet crisp bite when roasted.
- Olive oil (2 tbsp): Helps achieve that gorgeous caramelization and adds rich, fruity undertones.
- Salt and pepper: Essential for seasoning and bringing out the natural flavors of the broccoli.
- Dried cranberries (1/2 cup): Add a sweet-tart surprise that contrasts beautifully with the veggies.
- Toasted almonds, sliced (1/3 cup): Provide a satisfying crunch and nutty depth.
- Red onion, thinly sliced (1/4 cup): Delivers a sharp, slightly sweet bite that brightens the salad.
- Crumbled feta cheese (1/4 cup, optional): Brings a creamy, tangy richness for those who want an extra layer of flavor.
- Fresh lemon juice (2 tbsp): Awakens the palate with citrusy brightness.
- Apple cider vinegar (1 tbsp): Adds a gentle acidity that balances the sweetness and richness.
- Honey or maple syrup (1 tsp): A touch of natural sweetness to round out the dressing.
- Garlic, minced (1 clove): Infuses the dressing with a fragrant, savory kick.
How to Make Liz’s Roasted Broccoli Salad Recipe
Step 1: Prepare and Roast the Broccoli
Start by preheating your oven to 425°F (220°C). Toss the broccoli florets generously with olive oil, salt, and pepper on a baking sheet. This simple seasoning ensures every bite will be full of flavor. Roast them for about 20 to 25 minutes, stirring halfway through so they cook evenly and develop a slight char that elevates their natural sweetness and adds complexity to the dish.
Step 2: Whisk Together the Dressing
While the broccoli roasts, mix the fresh lemon juice, apple cider vinegar, honey or maple syrup, and minced garlic in a small bowl. This dressing is the magic behind Liz’s Roasted Broccoli Salad Recipe, perfectly marrying tang, sweetness, and savory notes that enliven the roasted veggies and toppings.
Step 3: Combine the Salad Components
Once the broccoli is tender and browned just right, transfer it to a large bowl. Add the dried cranberries, toasted almonds, thinly sliced red onion, and crumbled feta cheese if you’re using it. These ingredients introduce a delightful mix of textures and complementary flavors, from sweet and tart to crunchy and creamy.
Step 4: Toss and Serve
Pour the dressing over the combined ingredients and toss gently to ensure every bite is well-coated. Liz’s Roasted Broccoli Salad Recipe can be enjoyed warm, allowing the flavors to meld naturally, or at room temperature for a refreshing option that still boasts plenty of character.
How to Serve Liz’s Roasted Broccoli Salad Recipe
Garnishes
For an extra special touch, sprinkle some freshly chopped parsley or a few more toasted almonds on top just before serving. These simple garnishes add a pop of color and an inviting crunch that makes the salad even more appealing.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish, making it a fantastic accompaniment to a summery barbecue or a light dinner. It’s also a great option alongside hearty grains like quinoa or farro for a complete and satisfying meal.
Creative Ways to Present
Consider serving Liz’s Roasted Broccoli Salad Recipe in individual mason jars for a charming presentation at potlucks or picnics. Alternatively, pile it onto a crisp bed of mixed greens or stuff it inside pita pockets for a fun, handheld lunch option that’s bursting with flavor and texture.
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps well in an airtight container in the refrigerator for up to three days. Because the broccoli is roasted, it holds its texture better than steamed vegetables, so your salad saves nicely without getting soggy.
Freezing
While freezing is generally not recommended for this salad—especially because of the fresh cranberries and dressing—the roasted broccoli alone can be frozen. However, for best taste and texture, enjoy Liz’s Roasted Broccoli Salad Recipe fresh or refrigerated rather than frozen.
Reheating
If you prefer to eat it warm, gently reheat the refrigerated leftovers in a skillet or microwave, just until heated through. Avoid overheating to maintain the broccoli’s delightful bite and preserve the integrity of the other fresh ingredients.
FAQs
Can I make Liz’s Roasted Broccoli Salad Recipe vegan?
Absolutely! Simply omit the feta cheese or substitute it with a plant-based cheese alternative. The rest of the ingredients are naturally vegan-friendly, making this salad a versatile choice.
What can I substitute for dried cranberries?
If you’re not a fan of dried cranberries, dried cherries or raisins work equally well, delivering that essential sweet-tart contrast that balances the roasted broccoli.
Is it okay to use frozen broccoli florets?
Fresh broccoli is best for roasting because it will caramelize and crisp up nicely. Frozen broccoli tends to release more moisture, which can lead to steaming rather than roasting, but if pressed for time, thaw and pat dry frozen broccoli thoroughly before roasting.
Can I prepare the salad dressing in advance?
Yes, you can mix the dressing a day ahead and store it in the fridge. Just whisk it again before pouring over the salad to recombine any ingredients that may have settled.
What if I don’t have apple cider vinegar?
You can substitute apple cider vinegar with white wine vinegar or lemon juice in equal amounts. Each brings its own unique flavor but will still complement the citrusy, sweet elements of the dressing beautifully.
Final Thoughts
Liz’s Roasted Broccoli Salad Recipe is a shining example of how simple ingredients can come together to create something truly special. It’s fresh, flavorful, and full of personality—perfect for sharing with friends and family on any occasion. Don’t hesitate to try it yourself; once you do, it just might become one of your go-to salads too!
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Liz’s Roasted Broccoli Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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
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.
