Fresh Roasted Broccoli Salad For A Healthy Side
This vibrant salad features roasted broccoli, a zesty dressing, and a mix of fresh ingredients, making it a nutritious and visually appealing dish perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Skillet
Ingredients
Vegetables
- 4 cups Fresh Broccoli Florets Washed and cut into bite-sized pieces.
Fats
- 3 tablespoons Extra Virgin Olive Oil For coating the broccoli.
Aromatics
- 2-3 cloves Garlic Minced.
Seasonings
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Other Vegetables
- 1 small Red Onion Thinly sliced.
Fruits
- 1 cup Cherry Tomatoes Halved.
Nuts
- 0.5 cup Toasted Nuts (Almonds or Walnuts)
Dairy
- 0.5 cup Feta Cheese Crumbled, optional.
Condiments
- 1 each Lemon Juice Juice from one lemon.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cut the broccoli into bite-sized florets and place in a large mixing bowl.
- Drizzle the broccoli with olive oil and toss to coat evenly.
- Add minced garlic, salt, and black pepper to the bowl and mix well.
- Spread the broccoli mixture in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- While the broccoli roasts, slice the red onion and halve the cherry tomatoes. Set aside in a large salad bowl.
- If using nuts, toast them in a dry skillet over medium heat for about 5 minutes until fragrant. Let cool.
- Once the broccoli is done, let it cool for a few minutes before adding it to the salad bowl with the red onion, cherry tomatoes, and nuts.
- If using feta, sprinkle it over the salad.
- Mix lemon juice with a bit more olive oil if desired, then drizzle over the salad and toss gently to combine.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Serve immediately or refrigerate for up to an hour before serving.
Notes
This salad can be enjoyed warm, at room temperature, or cold. Store leftovers in an airtight container in the refrigerator for up to three days.