Roasted Broccoli Salad Recipe
Introduction
This Roasted Broccoli Salad is a vibrant mix of tender, caramelized broccoli and a medley of crunchy, sweet, and savory ingredients. Tossed in a tangy, creamy dressing, it’s perfect as a refreshing side or a light lunch.
Ingredients
- 6 cups fresh broccoli florets
- 2 Tablespoons olive oil
- Salt and pepper, to taste
- 8 slices bacon, cooked and crumbled
- 1 cup apple, cubed
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds
- 1/4 cup red onion, finely chopped
- 1/4 cup roasted sunflower seeds
- 2/3 cup mayonnaise
- 1 Tablespoon apple cider vinegar
- 3 Tablespoons honey
- 1 lemon, juiced
- 1 Tablespoon poppy seeds
- Salt and pepper, to taste (for dressing)
Instructions
- Step 1: Preheat your oven to 425º F.
- Step 2: Toss the broccoli florets with olive oil, then season with salt and pepper. Spread them in a single layer on a baking sheet.
- Step 3: Roast the broccoli for 15-18 minutes, until the edges start to turn golden brown. Remove from oven and allow the broccoli to cool.
- Step 4: While the broccoli cools, prepare the dressing by mixing mayonnaise, apple cider vinegar, honey, lemon juice, poppy seeds, and salt and pepper until well blended. Chill in the fridge until ready to use.
- Step 5: In a large bowl or on the cooled baking sheet, combine the roasted broccoli, apple cubes, crumbled bacon, chopped red onion, dried cranberries, sliced almonds, and roasted sunflower seeds.
- Step 6: Pour the dressing over the salad and mix until everything is evenly coated.
- Step 7: Refrigerate the salad until ready to serve for best flavor.
Tips & Variations
- For a vegetarian version, omit the bacon and add extra toasted nuts or seeds for added crunch.
- Swap out the mayo for Greek yogurt to lighten the dressing while keeping creaminess.
- Crisp apples work best here—try Granny Smith or Honeycrisp for the perfect balance of tart and sweet.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. For best taste and texture, add the dressing just before serving if you plan to store the salad longer. Leftovers can be enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
Yes, you can roast the broccoli and prepare the dressing a day ahead. Combine everything shortly before serving to keep the salad fresh and crunchy.
Is this salad good for meal prep?
Absolutely. It holds up well in the fridge and makes a great make-ahead option for lunches or side dishes during the week.
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Roasted Broccoli Salad Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A vibrant and flavorful Roasted Broccoli Salad combining tender roasted broccoli florets with sweet apples, crunchy bacon, nuts, cranberries, and a tangy honey-mustard dressing. Perfect as a refreshing side dish or light lunch.
Ingredients
Salad
- 6 cups fresh broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 slices bacon, cooked and crumbled
- 1 cup apple, cubed
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds
- 1/4 cup red onion, finely chopped
- 1/4 cup roasted sunflower seeds
Dressing
- 2/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 3 tablespoons honey
- 1 lemon, juiced
- 1 tablespoon poppy seeds
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 425ºF (220ºC) to prepare for roasting the broccoli. This high heat ensures a nice caramelization and golden edges.
- Roast the broccoli: Toss the broccoli florets with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet. Roast in the oven for 15-18 minutes until the edges become golden brown and slightly crispy. Remove from the oven and allow to cool completely.
- Prepare the dressing: While the broccoli cools, combine mayonnaise, apple cider vinegar, honey, lemon juice, poppy seeds, salt, and pepper in a bowl. Whisk together until smooth and well blended. Refrigerate the dressing until ready to use.
- Combine salad ingredients: In a large bowl or on the cooled baking sheet, mix the roasted broccoli with cubed apple, crumbled bacon, chopped red onion, dried cranberries, sliced almonds, and roasted sunflower seeds. Toss gently to combine.
- Add dressing and serve: Pour the prepared dressing over the broccoli mixture and toss until everything is evenly coated. Refrigerate until ready to serve to allow flavors to meld.
Notes
- For crispier bacon, bake the slices in the oven on a wire rack placed over a baking sheet.
- Apples can be substituted with pears for a different fruity note.
- Can be prepared a few hours ahead and stored in the fridge; allow salad to come to room temperature before serving for best flavor.
- Adjust honey quantity in dressing to suit desired sweetness level.
- To make it dairy-free, use a vegan mayonnaise alternative.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: roasted broccoli salad, broccoli salad with bacon, healthy broccoli salad, roasted vegetables salad, honey poppy seed dressing
