This roasted broccoli salad is crisp, tangy, and full of bold flavor. Made with toasted almonds, cranberries, fresh dill, and a zesty lemony dressing, it’s the perfect healthy side or light meal.
2 heads broccoli (approx. 9 cups chopped)
2 tsp olive oil (for roasting)
½ tsp sea salt
½ cup raw almonds
¼ cup dried cranberries (or raisins)
1 tbsp chopped fresh dill
4 very thin lemon slices, chopped
Dressing:
¼ cup lemon juice
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
1 clove garlic, minced
1 tsp balsamic vinegar
1. Preheat your oven to broil and set the rack near the top.
2. Roughly chop the broccoli, including the stems. Set 2 cups aside raw and place the remaining 7 cups on a baking sheet.
3. Drizzle roasted portion with 2 tsp olive oil and sprinkle with sea salt. Roast for 15–20 minutes or until edges are dark brown.
4. Place roasted broccoli into a large bowl with the reserved raw broccoli.
5. In a small baking dish, roast almonds until golden and fragrant, about 8 minutes. Cool and chop.
6. Add almonds, cranberries, dill, and lemon slices to the broccoli bowl.
7. In a separate bowl, whisk all dressing ingredients.
8. Pour the dressing over the salad and toss well to coat.
9. Serve immediately, or let stand for 10–20 minutes for flavors to meld.
For a vegan version, use maple syrup instead of honey.
This salad keeps well in the fridge for up to 2 days.
Pairs perfectly with grain bowls, grilled proteins, or as a potluck star.
Find it online: https://www.healthylola.com/roasted-broccoli-salad/