Roasted Broccoli Salad: A Cozy Delight
As the leaves turn golden and the air carries that delightful crisp, I find myself drawn to the kitchen, craving something that feels cozy yet vibrant. There’s something so satisfying about a salad that can embrace the heartiness of the season while still offering a burst of freshness. This Roasted Broccoli Salad is one of those comforting dishes that always takes me back to family gatherings where laughter and warmth mingled like the fragrant aromas from the oven. The flavors dance on your palate—the tender roasted broccoli mingling with creamy Parmesan, the crunch of toasted almonds, and the delightful sweetness of dried cranberries. It’s an easy weeknight dinner staple you’ll want to make on repeat!
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Whip this up in under 30 minutes—perfect for busy weeknights!
- Nutritious and Delicious: Packed with vitamins, crunchy goodness, and indulgent flavors, it’s a family favorite.
- Versatile Dish: Serve it warm or at room temperature, making it perfect for any occasion!
- Crowd-Pleasing Side: A delightful addition to potlucks, barbecues, or cozy family dinners.
- Make-Ahead Friendly: Easily prepare it ahead of time for stress-free entertaining.
What You’ll Need
Gather These Simple Ingredients
- 2 heads of broccoli, cut into florets
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted almonds, slivered
- 1/4 cup dried cranberries
- Salt and pepper to taste
How to Make Roasted Broccoli Salad
Let’s Make It Together
- Preheat the oven to 425°F (220°C).
- Toss the broccoli florets with olive oil, salt, and pepper in a mixing bowl, allowing each piece to glisten with goodness.
- Spread the broccoli on a baking sheet and roast for 20-25 minutes until tender and slightly charred, letting that rich aroma fill your kitchen.
- In a separate bowl, combine lemon juice, Parmesan cheese, toasted almonds, and dried cranberries, stirring together those delightful flavors.
- Once the broccoli is done, let it cool slightly, then mix it with the dressing and toss to combine, creating a warming blend of textures.
- Serve warm or at room temperature, allowing it to shine on your table.
Delicious Variations to Try
- Zesty Citrus Twist: Add a splash of orange juice to the dressing for a refreshing citrus kick.
- Creamy Avocado: Toss in some diced avocado for an extra layer of creaminess that complements the roasted broccoli perfectly.
- Protein Boost: Incorporate some shredded rotisserie chicken or chickpeas for a heartier salad that’s perfect as a main dish.
- Herbaceous Freshness: Toss in a handful of fresh herbs like basil or parsley just before serving for an aromatic flair.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: This salad tastes even better the next day! Feel free to prepare it in advance—just hold off on adding the almonds until right before serving for a fresh crunch.
- Ingredient Swaps: If you don’t have almonds, try walnuts or pecans for a different nutty flavor.
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen, but be sure to keep it sealed for freshness.
What’s Inside – Nutrition Breakdown
- Serving Size: About 1 cup
- Calories: 250
- Carbohydrates: 18g
- Sugar: 4g
- Fat: 18g
- Protein: 7g
- Sodium: 220mg
Frequently Asked Questions
Can I make this ahead? Absolutely! Just prepare the salad, cover it, and refrigerate. Add almonds right before serving for that fresh crunch.
Can I use different ingredients? Yes! Feel free to mix in your favorite nuts or dried fruits based on what you have on hand.
How do I store leftovers? Keep them in an airtight container in the refrigerator for up to 3 days.
How long does it last? When stored properly, it stays fresh for about 3 days, perfect for meal prep!
Final Thoughts
This Roasted Broccoli Salad is not just a dish; it’s a celebration of autumn’s bounty, embracing the comforting warmth of roasted vegetables while delivering a fresh, vibrant kick. From family dinners to casual get-togethers, this recipe promises to be a star on your table, bringing everyone together in a cozy embrace. So, save this Roasted Broccoli Salad to your Pinterest board, and let it remind you of the simple, delightful pleasures of home cooking—whenever you need a cozy treat!
Print
Roasted Broccoli Salad
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and vibrant Roasted Broccoli Salad featuring tender roasted broccoli, creamy Parmesan, toasted almonds, and sweet dried cranberries.
Ingredients
- 2 heads of broccoli, cut into florets
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted almonds, slivered
- 1/4 cup dried cranberries
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the broccoli florets with olive oil, salt, and pepper in a mixing bowl.
- Spread the broccoli on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
- In a separate bowl, combine lemon juice, Parmesan cheese, toasted almonds, and dried cranberries.
- Once the broccoli is done, let it cool slightly, then mix it with the dressing and toss to combine.
- Serve warm or at room temperature.
Notes
Let the salad sit for a while before serving to allow flavors to meld. Add almonds just before serving for added crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
Keywords: broccoli salad, roasted vegetables, quick salads, healthy recipes