Today, I am re-sharing an easy salad for your next side…or maybe for your Easter menu 🙂 .
My Roasted Broccoli Salad comes together in no time and pairs perfectly no matter the season or occasion.
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.
To see more of my easy Easter sides, go right HERE!
Enjoy! xx
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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.
Elspeth Mizner says
This looks like a perfect Easter side! Yum!
http://www.elspethsdaybyday.com
Eliza says
Oh this looks great. Thank you for sharing!
Susan McKain says
I recommend this delicious recipe. (I prefer to use goat cheese.) Love it.
Mix and Match Mama says
Yay! Thank YOU for sharing!