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
Scale
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
