Description
My Roasted Broccoli Salad comes together in no time and pairs perfectly no matter if it’s fall, winter, spring or summer. I recommend in the recipe serving it warm, but I have certainly enjoyed it out of the fridge cold too. This is easy enough to make for one or a whole group while entertaining. Portion the ingredients out as needed.
Ingredients
- frozen broccoli
- Extra Virgin Olive Oil (EVOO), divided
- salt and pepper
- chopped red onion
- chopped pecans
- dried cranberries
- Dijon mustard
- crumbled bleu cheese
Instructions
- Preheat your oven to 400 degrees. Line a baking sheet with foil (for easy clean up) and place your broccoli on top. Roast only about 12 minutes (just to barely roast it).
- Remove your broccoli from the oven and add to a mixing bowl along with chopped red onion, pecan pieces, and dried cranberries.
- In a small bowl, make your own dressing. Use one part Dijon with three parts EVOO and then add in a pinch of salt and pepper. Add this dressing to your broccoli mixture and toss with crumbled bleu cheese.
- Serve warm right away or keep in the fridge while not enjoying.