I have an easy salad for your next side!
My Roasted Broccoli Salad comes together in no time and pairs perfectly no matter if it’s fall, winter, spring or summer.
Bonus…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.
Enjoy! xx
Print
Roasted Broccoli Salad
- Total Time: 15 minutes
- Yield: as much as needed
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.
Marla says
I have never roasted any veggies before , only fresh. I love this idea and can’t wait to make it this weekend. Thanks Shay!
Susan McKain says
I made this last night, and my whole family loved it. I don’t care for blue cheese, so I used feta. I think goat cheese would work great as well. Thank you so much for this delicious and simple recipe. I will be making it throughout spring and summer.