If you are craving a salad that’s bursting with flavor, texture, and a wonderful balance of savory and sweet, then Liz’s Roasted Broccoli Salad Recipe is your new best friend in the kitchen. This vibrant dish combines tender roasted broccoli with smoky bacon, crunchy sunflower seeds, and a delightful dressing that brings everything together in perfect harmony. It’s an easy-to-make, irresistibly hearty salad that can fit beautifully into any meal or serve as a stand-alone snack to satisfy your cravings.
Ingredients You’ll Need
Every ingredient in this salad plays an important role, bringing simple but essential flavors and textures to the table. The freshness of the broccoli, the bite of red onion, and the sweet tartness of dried cranberries create a dynamic mix that you’ll love.
- 1 large head of broccoli: Cut into small florets for roasting to achieve that perfect tender yet crispy bite.
- 2 tablespoons olive oil: Helps the broccoli roast evenly and develop a wonderful caramelized flavor.
- Salt and pepper to taste: Balances and enhances all the salad’s individual ingredients.
- ½ cup cooked and crumbled bacon: Adds a smoky, savory crunch that pairs beautifully with the veggies.
- ⅓ cup dried cranberries: Brings a juicy burst of sweet tartness to every forkful.
- ¼ cup chopped red onion: Adds a crisp, slightly pungent note that brightens the salad.
- ¼ cup sunflower seeds: Provides extra texture and a mild nutty flavor that’s surprisingly addictive.
- ½ cup shredded sharp cheddar cheese: Melts slightly into the warm broccoli for a rich and zesty touch.
- ½ cup mayonnaise: The creamy base for the dressing that holds the salad together beautifully.
- 2 tablespoons apple cider vinegar: Balances the creamy dressing with a refreshing tang.
- 1 tablespoon honey: Adds a subtle natural sweetness that complements the vinegar perfectly.
How to Make Liz’s Roasted Broccoli Salad Recipe
Step 1: Roast the Broccoli
Start by preheating your oven to 425°F and line a baking sheet with parchment paper to avoid sticking. Toss the broccoli florets with olive oil, salt, and pepper so each piece becomes flavorful and crisp when roasted. Spread them out evenly to ensure they roast beautifully. Pop the baking sheet in the oven for about 20 to 25 minutes until the broccoli is tender with a lovely slight char that deepens the flavor.
Step 2: Mix the Salad Components
Once the broccoli has cooled just enough to handle, transfer it to a large mixing bowl. Add the crumbled bacon, dried cranberries, chopped red onion, sunflower seeds, and shredded sharp cheddar cheese. Each ingredient contributes layers of savory, sweet, and crunchy goodness that make this salad so irresistible.
Step 3: Prepare the Dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until everything is smooth and creamy. This dressing brings a perfect balance of tangy and sweet that complements the roasted broccoli and mix-ins flawlessly.
Step 4: Toss and Chill
Pour the dressing over the salad mixture and toss gently but thoroughly until every bite is coated in that luscious dressing. For the best flavor and texture, let the salad chill in the fridge for at least 30 minutes before serving, allowing all those vibrant ingredients to mingle and develop their full potential.
How to Serve Liz’s Roasted Broccoli Salad Recipe
Garnishes
Sprinkle a few extra sunflower seeds or crisp bacon bits on top right before serving to add a final crunchy flourish. For a fresh pop of color, a light dusting of freshly chopped parsley or chives can lift the presentation and brighten the flavors.
Side Dishes
This salad pairs beautifully with grilled chicken, roasted meats, or even as a counterpoint to pasta dishes. It also holds its own as a hearty side for any barbecue or picnic, adding a fresh yet comforting vibe to your meal.
Creative Ways to Present
For a fun twist, serve Liz’s Roasted Broccoli Salad Recipe in individual mason jars or small bowls layered with the dressing at the bottom and salad components on top for a striking visual effect. You can also stuff it into pita pockets or wrap it in lettuce leaves for a portable, bite-sized delight.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad keeps its texture well, though the sunflower seeds and bacon may soften slightly over time. Give the salad a gentle stir before serving again to redistribute the dressing evenly.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the mayonnaise-based dressing and fresh ingredients. Freezing could compromise the texture and flavor, so it’s wise to make just the amount you plan to enjoy within a couple of days.
Reheating
Since this is primarily a cold salad, reheating is not recommended. If you prefer the broccoli warm, you can heat the broccoli separately before mixing the salad components, but the overall salad is designed to be enjoyed chilled for maximum crunch and flavor balance.
FAQs
Can I make Liz’s Roasted Broccoli Salad Recipe dairy-free?
Absolutely! You can substitute the cheddar cheese with a dairy-free cheese option or simply omit it, and use a dairy-free mayonnaise to keep the salad creamy without dairy.
Is it okay to use fresh broccoli stalks in this salad?
While the florets are best for roasting and texture, you can peel and thinly slice the stalks to add more vegetable goodness and crunch to your salad.
Can this salad be made vegan?
Yes! Use plant-based bacon alternatives, vegan mayonnaise, and vegan cheese. The roasted broccoli and dried cranberries will continue to shine alongside these swaps.
How long can I prepare the salad in advance?
You can prepare Liz’s Roasted Broccoli Salad Recipe up to one day ahead. It actually benefits from sitting overnight, allowing all the flavors to develop fully.
Can I add other nuts or seeds instead of sunflower seeds?
Definitely! Toasted almonds, pumpkin seeds, or walnuts can be great substitutes to keep that satisfying crunch and add your own flair to the salad.
Final Thoughts
Liz’s Roasted Broccoli Salad Recipe is truly one of those dishes that feels like a warm hug on a plate. With its perfect balance of textures, flavors, and easy prep, it’s guaranteed to become a favorite in your recipe rotation. Give it a try—you might just find yourself making it over and over again because it’s that good!
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Liz’s Roasted Broccoli Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Liz’s Roasted Broccoli Salad is a flavorful and nutritious side dish featuring tender roasted broccoli florets combined with savory bacon, dried cranberries, crunchy sunflower seeds, and sharp cheddar cheese. Tossed in a tangy and slightly sweet dressing made from mayonnaise, apple cider vinegar, and honey, this salad offers a delightful balance of textures and flavors. Perfect for make-ahead meals, it’s a gluten-free, American-inspired dish that adds a healthy, vibrant touch to any gathering.
Ingredients
Salad Ingredients
- 1 large head of broccoli (cut into small florets)
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup cooked and crumbled bacon
- ⅓ cup dried cranberries
- ¼ cup chopped red onion
- ¼ cup sunflower seeds
- ½ cup shredded sharp cheddar cheese
Dressing Ingredients
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the broccoli: Toss the broccoli florets with olive oil, salt, and pepper until evenly coated, then spread them out in a single layer on the prepared baking sheet.
- Roast the broccoli: Place the baking sheet in the oven and roast for 20 to 25 minutes, turning halfway through, until the broccoli is tender and slightly charred for extra flavor.
- Cool the broccoli: Remove the broccoli from the oven and allow it to cool slightly, so it is warm but not hot for mixing.
- Combine salad ingredients: In a large mixing bowl, combine the roasted broccoli, cooked bacon, dried cranberries, chopped red onion, sunflower seeds, and shredded cheddar cheese.
- Make the dressing: Whisk together the mayonnaise, apple cider vinegar, and honey in a small bowl until smooth and well blended.
- Toss the salad: Pour the dressing over the salad mixture and toss thoroughly to ensure every ingredient is coated evenly.
- Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to chill pleasantly.
Notes
- For a lighter version, substitute Greek yogurt for part of the mayonnaise.
- This salad holds up well in the fridge and can be made a day in advance, making it perfect for meal prep or entertaining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
