A Salad That Steals the Show: Roasted Broccoli Perfection
On
03/10/2024Reading time:
5 min
Summary:
This roasted broccoli salad is a holiday favorite, bursting with vibrant colors and flavors that make it an essential side dish. For a unique touch, try swapping the dried cranberries with raisins, chopped dried apricots, or even pomegranate seeds to match your taste or the season.
Roasted Broccoli Salad
This Roasted Broccoli Salad is a simple yet delightful dish that’s perfect for any occasion, especially during the holidays. The recipe combines fresh broccoli florets, perfectly roasted to bring out their natural sweetness, with tender shallots that add depth of flavor. A zesty lemon dressing made with grated lemon zest, lemon juice, garlic, and dry mustard adds a bright and tangy kick.
To complement the roasted vegetables, we toss in creamy crumbled feta cheese, crunchy roasted sunflower seeds, and a touch of sweetness from dried cranberries. You can easily customize the recipe by swapping the cranberries for raisins, dried apricots, or even pomegranate seeds to suit your preferences or the season.
Ingredients
1 pound fresh broccoli florets, cut into bite-size pieces (about 6½ cups)
4 medium shallots, peeled and quartered
4 tablespoons extra-virgin olive oil, divided
1 teaspoon grated lemon zest
1½ tablespoons lemon juice
1 clove garlic, minced
½ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground pepper
½ cup crumbled feta cheese
2 tablespoons unsalted roasted sunflower seeds
2 tablespoons unsweetened dried cranberries
Directions
Preheat oven to 425°F with rack in top third position. Place broccoli and shallots on a large rimmed baking sheet. Drizzle with 1 tablespoon oil, tossing until evenly coated; arrange in an even layer. Roast until the broccoli is bright green and browned in spots, 18 to 20 minutes. Let cool slightly, about 5 minutes.
Meanwhile, whisk 1 teaspoon lemon zest, 1½ tablespoons lemon juice, minced garlic, ½ teaspoon mustard and ¼ teaspoon each salt and pepper together in a small bowl. Whisking continuously, drizzle in the remaining 3 tablespoons oil until the mixture is emulsified, 2 to 3 minutes.
Transfer the broccoli mixture to a large bowl. Pour in the vinaigrette; toss well to coat. Sprinkle with ½ cup feta and 2 tablespoons each sunflower seeds and cranberries.