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
Scale
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
