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Roasted Broccoli Salad

A quick, delicious, and healthy salad featuring roasted broccoli, vibrant veggies, and a zesty dressing, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 cups broccoli florets Fresh broccoli florets
  • 2 tablespoons olive oil For roasting
  • Salt and pepper To taste
  • 1/2 cup red onion, thinly sliced Adds crunch and flavor
  • 1/2 cup cherry tomatoes, halved Adds sweetness
  • 1/4 cup sunflower seeds For additional crunch
  • 1/4 cup feta cheese, crumbled Optional, for extra creaminess
For the Dressing
  • 3 tablespoons balsamic vinegar Provides tanginess
  • 1 tablespoon Dijon mustard Adds depth of flavor
  • 1 tablespoon honey Balances acidity
  • 1/4 cup olive oil For the dressing
  • Salt and pepper To taste

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 425°F (220°C).
  2. Prepare the Broccoli: On a baking sheet, toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper.
  3. Roast Away: Spread the broccoli evenly and roast in the oven for about 15-20 minutes, or until the tips are slightly crispy and golden.
Dressing
  1. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, and 1/4 cup olive oil. Season with salt and pepper to taste.
Assembly
  1. In a large bowl, combine the roasted broccoli, sliced red onion, cherry tomatoes, sunflower seeds, and feta cheese.
  2. Drizzle the dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed.

Notes

Make it your own by swapping sunflower seeds for walnuts or pecans. You can prepare the broccoli in advance and store it for up to 3 days. Don't skimp on the dressing!