If you’re searching for the salad that has it all—crisp-tender veggies, sweet tang, smoky crunch, and creamy dressing—let me introduce you to Liz’s Roasted Broccoli Salad. This is no ordinary broccoli salad; it’s a flavor celebration that combines caramelized roasted broccoli with nutty seeds, juicy cranberries, golden cheddar, and the irresistible savoriness of bacon. Whether you’re prepping a crowd-pleasing side or looking for a vibrant lunch, Liz’s Roasted Broccoli Salad will become your go-to, thanks to its unbeatable combination of taste, color, and wholesome ingredients.
Ingredients You’ll Need
You’ll be amazed at how just a handful of essential ingredients come together to create this unforgettable salad. Each one plays a special part—crunch, creaminess, sweetness, or a touch of salt—making Liz’s Roasted Broccoli Salad a harmony of flavors and textures in every bite.
- Fresh Broccoli Florets (5 cups): The star of the dish—roasting brings out their nutty sweetness and creates those delicious crispy edges.
- Olive Oil (2 tablespoons): Helps roast the broccoli to golden perfection and adds a subtle fruity flavor.
- Salt (1/2 teaspoon): Essential for balancing the savory flavors and drawing out the broccoli’s best taste.
- Black Pepper (1/4 teaspoon): Adds a peppery bite to wake up all the ingredients.
- Dried Cranberries (1/2 cup): Gives the salad a pop of sweet-tart flavor and lovely color.
- Sunflower Seeds or Sliced Almonds (1/3 cup): Lend a toasty crunch and earthy undertone—choose your favorite, or mix both!
- Cooked and Crumbled Bacon (1/2 cup): Smoky and rich, the bacon elevates everything and provides savory depth.
- Red Onion, Finely Diced (1/4 cup): Offers a crisp zing and hints of color throughout the salad.
- Shredded Sharp Cheddar Cheese (1/2 cup): Melty, sharp, and the perfect finishing touch to tie the salad together.
- Mayonnaise (1/2 cup): The creamy backbone of the dressing, lending smoothness and richness.
- Greek Yogurt or Sour Cream (2 tablespoons): Adds tang, lightens up the dressing, and gives it a luscious texture.
- Apple Cider Vinegar (2 tablespoons): Bright and zippy, it cuts through the richness and adds balance.
- Honey (1 tablespoon): Sweetens the dressing just a little, rounding out the tang and savoriness beautifully.
- Garlic Powder (1/4 teaspoon): Brings gentle garlicky warmth without overpowering the salad.
- Salt and Pepper to Taste: Fine-tune your dressing to perfection depending on your preference.
How to Make Liz’s Roasted Broccoli Salad
Step 1: Roast the Broccoli
Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper for easy clean-up. Toss the broccoli florets with olive oil, salt, and pepper, making sure each piece is well coated and ready for caramelization. Spread them evenly on your baking sheet (no crowding—this gets those amazing golden edges!) and roast for 18–20 minutes. You want the edges crispy, the inside tender, and the aroma wafting through your kitchen. Once done, remove from the oven and set aside to cool slightly while you gather the other ingredients.
Step 2: Chop and Prep the Mix-Ins
While your broccoli is cooling, it’s the perfect time to finely dice your red onion, crumble the cooked bacon, and pull out those cranberries, seeds/nuts, and sharp cheddar. Each ingredient is prepped bite-sized so every forkful is packed with something wonderful. Don’t be shy about using a mix of sunflower seeds and almonds for max crunch!
Step 3: Whisk Together the Dressing
In a small bowl, combine the mayonnaise and Greek yogurt (or sour cream), then whisk in apple cider vinegar, honey, garlic powder, salt, and black pepper. The result should be creamy, tangy, and not too heavy—this dressing really lets the flavors of Liz’s Roasted Broccoli Salad shine. Taste and adjust with a pinch of salt or a drizzle more honey if you like your dressing a little sweeter or tangier.
Step 4: Assemble the Salad
Transfer the roasted broccoli to a large salad bowl. Add the cranberries, seeds or nuts, crumbled bacon, red onion, and shredded cheddar. Pour your luscious dressing over top and toss until everything is evenly coated. The warm broccoli soaks up the dressing and mingles with all those delicious extras, creating layers of texture and taste you’ll crave.
Step 5: Chill and Let the Flavors Meld
Cover your bowl with plastic wrap or a lid and chill the salad for at least 30 minutes. This is the secret step! Chilling helps the flavors marry and gives Liz’s Roasted Broccoli Salad that irresistible make-ahead magic. If you have time, an hour or overnight in the fridge makes it even better.
How to Serve Liz’s Roasted Broccoli Salad
Garnishes
A final sprinkle of extra sunflower seeds, a few more dried cranberries, or an extra handful of sharp cheddar right before serving really makes this salad pop. If you want to go a little fancy, some microgreens or fresh parsley can add color and even more freshness on top of Liz’s Roasted Broccoli Salad.
Side Dishes
Liz’s Roasted Broccoli Salad plays well with just about anything—grilled chicken, roasted salmon, pulled pork, or even a simple sheet pan dinner. It’s a crowd-pleaser alongside barbecue, at holiday spreads, or as a colorful side for a picnic or potluck. Honestly, it’s substantial enough to be a light meal all on its own!
Creative Ways to Present
Serve it in a pretty glass bowl for a layered look, mound it atop mixed greens for extra bulk, or scoop individual portions into mason jars for a picnic. If you’re feeling playful, try stuffing some into pita pockets for a portable lunch twist. However you present it, Liz’s Roasted Broccoli Salad always steals the show.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Liz’s Roasted Broccoli Salad into an airtight container and refrigerate promptly. The flavors actually improve as it sits—just give it a gentle toss before serving to redistribute the dressing and toppings. Enjoy within 2-3 days for best taste and texture.
Freezing
Freezing isn’t ideal for Liz’s Roasted Broccoli Salad; the dressing and roasted broccoli can become mushy and lose their vibrant, fresh texture after thawing. For the best results, keep leftovers in the fridge and make fresh if you’re preparing ahead for a big event.
Reheating
This salad truly shines when served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warm (especially if just made), you can gently bring it up to room temp, but take care not to microwave, as that can make the dressing separate and the veggies go soft.
FAQs
Can I make Liz’s Roasted Broccoli Salad vegetarian?
Absolutely! Just skip the bacon or substitute with your favorite plant-based bacon bits or toasted chickpeas for added protein and oomph. All the other flavors still shine through beautifully.
How far ahead can I make Liz’s Roasted Broccoli Salad?
You can prepare the salad up to a day in advance. In fact, letting it chill overnight helps the flavors deepen and blend, making it an even tastier option for meal prep or entertaining!
What other nuts or seeds work well in this salad?
Feel free to swap sunflower seeds or almonds for pumpkin seeds, chopped pecans, or even toasted walnuts. Each adds its own unique crunch and flair—choose whatever you love or have on hand.
Can I use all Greek yogurt instead of mayonnaise?
Yes! For a lighter dressing with a bit more tang, you can use all Greek yogurt in place of the mayonnaise. It will still be creamy and delicious, just a touch lighter and brighter.
What protein can I pair with this for a meal?
Liz’s Roasted Broccoli Salad is wonderful with grilled chicken, sliced steak, hard-boiled eggs, or chickpeas for a vegetarian boost. The flavors compliment almost any protein you’re craving!
Final Thoughts
Liz’s Roasted Broccoli Salad isn’t just another salad—it’s pure comfort, color, and excitement in a bowl. I can’t recommend it enough for potlucks, cheerful weeknight dinners, or anytime you want to fall in love with broccoli all over again. Give it a try and let it win a permanent spot in your recipe rotation!
Print
Liz’s Roasted Broccoli Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus chilling
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Roasting, Mixing
- Cuisine: American
- Diet: Non-Vegetarian
Description
Liz’s Roasted Broccoli Salad is a delightful combination of roasted broccoli, sweet cranberries, crunchy sunflower seeds, savory bacon, and sharp cheddar cheese, all tossed in a creamy honey-mustard dressing. Perfect as a side dish or a light meal.
Ingredients
Fresh Broccoli Salad:
- 5 cups fresh broccoli florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins:
- 1/2 cup dried cranberries
- 1/3 cup sunflower seeds or sliced almonds
- 1/2 cup cooked and crumbled bacon
- 1/4 cup red onion, finely diced
- 1/2 cup shredded sharp cheddar cheese
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat and Roast: Preheat oven to 425°F. Toss broccoli with oil, salt, and pepper. Roast for 18–20 minutes.
- Combine Ingredients: Mix roasted broccoli with cranberries, sunflower seeds, bacon, onion, and cheddar.
- Prepare Dressing: Whisk together mayonnaise, Greek yogurt, vinegar, honey, garlic powder, salt, and pepper.
- Toss and Chill: Pour dressing over salad, toss, and chill for at least 30 minutes.
Notes
- For a lighter version, use all Greek yogurt instead of mayonnaise.
- This salad can be made a day ahead for enhanced flavors.
- Variation: Add roasted cauliflower or Brussels sprouts.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 9 g
- Sodium: 370 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
