Roasted Broccoli Salad Recipes

ROASTED BROCCOLI SALAD WITH BACON DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.
• In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute.
• Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.

ROASTED BROCCOLI SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Toss the olive oil, broccoli florets, red onion, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Transfer to a baking sheet and roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl.
• Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside.
• For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, 2 teaspoons salt and a pinch of pepper and mix together.
• Add the bacon and 1 tablespoon parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. Garnish with the remaining chopped parsley.
• To make ahead, assemble the salad, cover and refrigerate.

ROASTED BROCCOLI AND GRAPE SALAD

Steps:

• For the salad: Preheat the oven to 425 degrees F.
• Toss the broccoli florets and red onion with the olive oil and a couple pinches of salt and spread out on a sheet pan. Roast until browned and crisp, 18 to 22 minutes.
• Meanwhile, combine the raisins and sherry vinegar in a small saucepan and bring to a simmer. Remove from the heat and allow the raisins to plump for 10 to 15 minutes.
• For the dressing: Combine the mayo, milk, sugar, vinegar, a pinch of salt and a bunch of black pepper in a large bowl.
• For the salad: Add the broccoli mixture to the dressing along with the grapes and celery. Drain the raisins, then add those. Fold everything together until combined, then taste and adjust seasoning. If not serving right away, cover and refrigerate. Top with the almonds right before serving.

ROASTED BROCCOLI AND FETA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown.
• Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.