Delicious Roasted Broccoli Salad Recipe

This roasted broccoli salad is a vibrant, flavor-packed dish that’s perfect for the holidays or any cozy meal. Roasting broccoli with sweet shallots brings out a deep, caramelized richness, while feta cheese, sunflower seeds, and dried cranberries add layers of texture and taste. Tossed in a bright lemon-garlic vinaigrette, this salad is both refreshing and satisfying.

Why You’ll Love This Salad

• Rich in nutrients–Broccoli is packed with antioxidants, fiber, and vitamins that support heart, gut, and immune health.

• Balanced flavors and textures–The combination of roasted vegetables, creamy feta, crunchy seeds, and sweet-tart cranberries makes every bite delicious.

• Easy to customize–Swap in raisins, dried apricots, pomegranate seeds, or almonds for a seasonal twist.

Nutrition Highlights

This salad isn’t just tasty it’s full of health benefits:

• Broccoli is a cruciferous vegetable rich in antioxidants and anti-inflammatory compounds that may help lower blood pressure and support bone health.

• Shallots belong to the onion family and contain compounds that can reduce inflammation and disease risk.

• Feta cheese adds calcium and protein, though if you’re watching your sodium intake, you can swap it for goat cheese for a similar tangy flavor.

Ingredients

• 1 lb fresh broccoli florets, cut into bite-size pieces (about 6½ cups)

• 4 medium shallots, peeled and quartered

• 4 tbsp extra-virgin olive oil, divided

• 1 tsp grated lemon zest

• 1½ tbsp lemon juice

• 1 clove garlic, minced

• ½ tsp dry mustard

• ¼ tsp salt

• ¼ tsp ground pepper

• ½ cup crumbled feta cheese

• 2 tbsp unsalted roasted sunflower seeds

• 2 tbsp unsweetened dried cranberries

Directions

1. Roast the vegetables: Preheat oven to 425°F. Place broccoli and shallots on a large, rimmed baking sheet. Drizzle with 1 tbsp olive oil, toss to coat, and spread into an even layer. Roast until broccoli is bright green and slightly charred, about 18–20 minutes. Let cool for 5 minutes.

2. Make the vinaigrette: In a small bowl, whisk together lemon zest, lemon juice, garlic, mustard, salt, and pepper. Slowly drizzle in the remaining 3 tbsp olive oil, whisking continuously until emulsified (about 2–3 minutes).

3. Assemble the salad: Transfer the roasted broccoli and shallots to a large bowl. Pour in the vinaigrette and toss well to coat.

4. Finish with toppings: Sprinkle with feta, sunflower seeds, and dried cranberries before serving.

Pro Tips for the Best Roasted Broccoli Salad

Even roasting: Spread the shallots evenly on the baking sheet so they caramelize properly.
Let it cool slightly: Adding feta too soon will cause it to melt wait a few minutes before tossing.
Customize it: Try topping with toasted sesame seeds and tahini or swapping cranberries for chopped almonds and a drizzle of honey.

Storing and Serving Tips

• Refrigerate leftovers in an airtight container for up to 3 days.

• Best served warm or at room temperature avoid microwaving to maintain texture.

The Bottom Line

This roasted broccoli salad is a delicious, nutrient-dense dish that brings together bold flavors and wholesome ingredients. Whether you serve it as a side or enjoy it on its own, it’s a simple way to add more veggies to your meals.

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