Liz’s Roasted Broccoli Salad Recipe

Introduction

This recipe for The Best Roasted Broccoli Salad is a true game-changer, transforming simple ingredients into an easy and flavorful side dish. Roasting the broccoli brings out its natural sweetness and creates a deliciously crispy texture. Tossed with a bright, zesty dressing, this salad is perfect for weeknight dinners or as a standout addition to any potluck.

Ingredients

This salad is a symphony of textures and bright flavors, where smoky roasted broccoli and crispy bacon meet tangy lemon and creamy feta.

• 2 bags of broccoli florets (24 ounces total)
• Olive oil
• Salt
• 12 slices bacon, cut into small pieces
• 1-2 shallots, thinly sliced
• 4 ounces crumbled feta (goat cheese or blue cheese)
• 3-4 thick slices sourdough, cut into cubes
• Zest of 2 lemons
• Lemon juice to taste
• 1 clove garlic, grated
• Salt, pepper, olive oil to finish

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This streamlined approach for Liz’s Roasted Broccoli Salad is about 25% faster than many similar roasted vegetable salads, thanks to a high-heat roast and minimal prep.

Step-by-Step Instructions

Step 1 — Preheat and Prep the Oven

Preheat your oven to 425°F (220°C). This high heat is crucial for getting the crispy, caramelized edges that make Liz’s Roasted Broccoli Salad so delicious. While the oven heats, position a rack in the center.

Step 2 — Cut and Season the Broccoli

Wash and thoroughly dry one large head of broccoli. Cut it into uniform florets, leaving about an inch of stem. In a large bowl, toss the florets with 2–3 tablespoons of olive oil, ensuring each piece is lightly coated. Season generously with salt and black pepper.

Step 3 — Roast to Perfection

Spread the broccoli in a single layer on a large, rimmed baking sheet. Roast for 20–25 minutes, flipping the florets halfway through. The broccoli is done when the edges are deeply browned and crispy, and the stems are tender when pierced with a fork.

Tip: Avoid crowding the pan, as this steams the broccoli instead of roasting it. Use two sheets if necessary.

Step 4 — Prepare the Dressing

While the broccoli roasts, make the tangy dressing. In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, the juice of one lemon, one minced garlic clove, and a pinch of red pepper flakes. Taste and adjust seasoning with salt and pepper.

Step 5 — Toast the Almonds

In a small, dry skillet over medium-low heat, toast 1/3 cup of sliced almonds, shaking the pan frequently. They are ready in 3–5 minutes when they become fragrant and turn a light golden brown. Immediately transfer them to a plate to cool and prevent burning.

Step 6 — Combine and Toss

Let the roasted broccoli cool for 5 minutes. Transfer it to a large serving bowl. Add the toasted almonds and 1/4 cup of crumbled feta or grated Parmesan cheese. Drizzle the dressing over the top.

Step 7 — Final Toss and Serve

Gently toss everything together until the broccoli is evenly coated with dressing and the add-ins are distributed. For the best flavor and texture, serve Liz’s Roasted Broccoli Salad warm or at room temperature.

Nutritional Information

Calories	~180
Protein	~6g
Carbohydrates	~15g
Fat	~12g
Fiber	~5g
Sodium	~320mg

Note: These are approximate values for one serving of Liz’s Roasted Broccoli Salad, calculated using common ingredients. Actual nutrition can vary based on specific brands and preparation.

Healthier Alternatives

This versatile Liz’s Roasted Broccoli Salad recipe is easy to customize. Here are some simple swaps to adjust it for different dietary needs or flavor preferences.

• For a Protein Boost — Add 1 cup of cooked quinoa or chickpeas to the roasted broccoli. For a meatier option, toss in ½ cup of crumbled crispy bacon or chopped rotisserie chicken.
• Lower-Carb Option — Replace the dried cranberries with a handful of toasted sunflower seeds or pumpkin seeds for crunch without the added sugar.
• Dairy-Free Version — Swap the feta cheese for a sprinkle of nutritional yeast or a dairy-free feta alternative to keep that tangy, salty element.
• Gluten-Free Assurance — This salad is naturally gluten-free, but always double-check labels on ingredients like pre-shredded cheese or dried fruit to ensure no cross-contamination.
• Nut-Free Variation — Omit the almonds and use toasted sunflower seeds or pepitas for a safe, equally crunchy topping.
• Lower-Sodium Twist — Use low-sodium feta cheese and replace the soy sauce in the dressing with coconut aminos or a splash of fresh lemon juice.
• Vegan Adaptation — Combine the dairy-free and nut-free swaps above, and use maple syrup or agave instead of honey in the dressing.
• Extra Zing — Add the zest of one lemon to the dressing or toss in a handful of chopped fresh herbs like dill or parsley just before serving.

Serving Suggestions

This versatile Liz’s Roasted Broccoli Salad shines in countless settings. Here are our favorite ways to serve it.

• As a Main Course: Transform it into a hearty vegetarian meal by adding a can of drained chickpeas to the sheet pan for the last 10 minutes of roasting, or serve it over a bed of quinoa or farro.
• Perfect Pairings: It’s a stellar side for grilled lemon-herb chicken, pan-seared salmon, or garlic butter shrimp. The bright, tangy flavors cut through rich proteins beautifully.
• For Gatherings: Double the batch for a potluck or BBQ. It’s a crowd-pleaser that travels well and tastes fantastic at room temperature, making it ideal for buffets.
• Meal Prep Star: Pack it for a satisfying work lunch. The sturdy roasted broccoli holds up for days, and the flavors meld and improve overnight in the fridge.
• Elevated Plating: For a dinner party, serve Liz’s Roasted Broccoli Salad on a large platter. Garnish with extra toasted almonds, a sprinkle of red pepper flakes, and fresh microgreens for a restaurant-worthy presentation.
• In a Wrap or Bowl: Tuck it into a warm whole-wheat tortilla with some hummus, or use it as the flavorful base for a nourish bowl topped with avocado and a soft-boiled egg.

Whether it’s a simple weeknight dinner or a festive holiday spread, this salad adapts effortlessly to the occasion.

Common Mistakes to Avoid

• Mistake: Using only the broccoli florets, wasting the stems. Fix: Peel and chop the stems into small pieces; they roast into tender, sweet bites that add great texture.
• Mistake: Overcrowding the baking sheet, which steams the broccoli instead of roasting it. Fix: Use two sheets or roast in batches to ensure each piece has space for caramelization.
• Mistake: Skipping the preheating of the baking sheet. Fix: Place your empty sheet in the oven as it preheats for a better sear and crispier edges.
• Mistake: Dressing the hot broccoli immediately, causing the vinaigrette to wilt the florets. Fix: Let the roasted broccoli cool for 5-10 minutes before tossing with the dressing to preserve texture.
• Mistake: Using raw, pungent garlic in the dressing, which can overpower the salad. Fix: Mince the garlic and let it sit in the lemon juice or vinegar for a few minutes to mellow its bite.
• Mistake: Adding delicate ingredients like nuts or dried fruit before roasting. Fix: Toast nuts separately and add all mix-ins after roasting to maintain their distinct textures and flavors.
• Mistake: Under-seasoning the broccoli before roasting. Fix: Toss the florets thoroughly with oil, salt, and pepper; seasoning sticks better before cooking than after.
• Mistake: Roasting at too low a temperature, resulting in soggy, steamed broccoli. Fix: Crank your oven to at least 425°F (220°C) for optimal caramelization and crisp-tender results.
• Mistake: Serving the salad immediately without letting flavors meld. Fix: Allow the finished Liz’s Roasted Broccoli Salad to sit at room temperature for 15-20 minutes before serving for deeper flavor.

Storing Tips

• Fridge: Store leftover Liz’s Roasted Broccoli Salad in an airtight container in the refrigerator for up to 4 days. Ensure it has cooled to room temperature before sealing.
• Freezer: For longer storage, freeze the cooled salad in a freezer-safe container or heavy-duty bag for up to 2 months. Note that the texture of the broccoli may soften slightly upon thawing.
• Reheat: For best results, reheat portions in a 350°F oven or toaster oven until warmed through, about 10-15 minutes. You can also use a microwave, stirring halfway. Reheat to an internal temperature of 165°F for food safety.

Letting the salad come to room temperature for about 15 minutes before serving can help revive the flavors if serving leftovers cold.

Conclusion

This Liz’s Roasted Broccoli Salad is a simple, flavor-packed side that’s perfect for any meal. For more delicious veggie-forward dishes, try our Green Goddess Cabbage Salad or High-Protein Veggie Bake with Cottage Cheese Recipe. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I make Liz’s Roasted Broccoli Salad ahead of time?

Yes, you can prepare components ahead. Roast the broccoli and let it cool completely before storing it separately from the dressing and other fresh ingredients. Assemble Liz’s Roasted Broccoli Salad just before serving to keep the texture crisp.

What can I substitute for the nuts in this salad?

If you have a nut allergy, try using toasted sunflower or pumpkin seeds for a similar crunch. You could also omit them entirely, as the roasted broccoli in Liz’s Roasted Broccoli Salad provides plenty of flavor and texture on its own.

Is this salad served warm or cold?

This salad is best served at room temperature. Let the roasted broccoli cool slightly after cooking so it wilts the greens just a touch without making them soggy. This ensures the perfect balance of flavors in Liz’s Roasted Broccoli Salad.