Get ready to fall in love with Liz’s Roasted Broccoli Salad—a colorful, crave-worthy medley that transforms everyday broccoli into an irresistible side that even the most hesitant veggie eaters can’t resist. This dish captures the earthy goodness of roasted broccoli, crispy bacon, sweet bursts of cranberries, toasty sunflower seeds, crunchy red onion, and sharp cheddar—all generously coated in a tangy, creamy dressing with just a hint of honeyed sweetness. It’s quick enough for weeknights, impressive enough for the holidays, and meal-prep friendly for effortless lunches. Every bite of Liz’s Roasted Broccoli Salad feels fresh yet delightfully indulgent.
Ingredients You’ll Need
Liz’s Roasted Broccoli Salad comes together with a handful of simple ingredients, each playing a vital role in taste and texture. Let’s go over what you’ll need and why these components make this salad stand out from the crowd.
- Broccoli florets: The vibrant, crunchy star of the show that transforms with roasting to nutty, savory perfection.
- Olive oil: Adds depth of flavor and helps the broccoli roast up crisp and caramelized.
- Salt: Essential for seasoning and bringing out every ingredient’s natural flavor.
- Black pepper: Provides gentle heat and a touch of balance against the creamy dressing.
- Cooked and crumbled bacon: Delivers smoky, salty crunch that elevates every forkful—feel free to sub in a plant-based alternative.
- Dried cranberries: Bring pops of chewy, tangy-sweet brightness, making each bite more interesting.
- Sunflower seeds: Offer a nutty flavor and a satisfying crunch amid all that creamy, chewy goodness.
- Red onion: Adds sharpness and a hit of color—just the thing to perk up the salad.
- Shredded sharp cheddar cheese: A creamy, tangy component that melts ever-so-slightly into the salad as it chills.
- Mayonnaise: The base of the dressing, delivering lush creaminess—swap half with Greek yogurt if you prefer a lighter touch.
- Apple cider vinegar: Cuts through richness and unites all the salad flavors with bright acidity.
- Honey: Sweetens the dressing, keeping things balanced and far from one-dimensional.
- Garlic powder: Adds savory undertones that round out the entire dish.
How to Make Liz’s Roasted Broccoli Salad
Step 1: Roast the Broccoli
Preheat your oven to 425°F and grab a trusty baking sheet. Toss your broccoli florets with olive oil, salt, and pepper, spreading them in an even layer—you want those little trees to each get their time in the oven spotlight. Roast for 18 to 20 minutes, stirring once about halfway through, until the edges are delightfully crisp and there are golden-brown marks popping up throughout. Set them aside to cool completely; this step is key so your dressing doesn’t turn runny.
Step 2: Whip Up the Creamy Dressing
In your largest mixing bowl, whisk together mayonnaise, apple cider vinegar, honey, and garlic powder until smooth. The texture should be silky but not too thick, coating the back of a spoon nicely. Give it a taste—you want that magical combo of tangy, savory, and just-touch-of-sweet.
Step 3: Combine the Ingredients
Now the fun part: fold the cooled roasted broccoli into the bowl, followed by the bacon, dried cranberries, sunflower seeds, diced red onion, and shredded sharp cheddar cheese. Gently toss everything together until the dressing lovingly hugs every bit of broccoli. The mixture should be well coated but not weighed down.
Step 4: Chill Before Serving
Pop the bowl into the fridge and let all those flavors get to know each other for at least 30 minutes. This chill time is what turns good salad into great salad, letting the sweet, smoky, tangy, and savory notes truly mingle and shine in Liz’s Roasted Broccoli Salad.
How to Serve Liz’s Roasted Broccoli Salad
Garnishes
Boost the wow factor of Liz’s Roasted Broccoli Salad just before serving with a final shower of extra sunflower seeds, a handful of fresh herbs like chopped parsley, or a sprinkle of crumbled bacon—the little touches really make this salad look as good as it tastes.
Side Dishes
This salad holds its own at picnics or potlucks, but it’s also a fantastic partner to main courses like grilled chicken, salmon, or a juicy steak. For a vegetarian spread, serve it alongside whole grain pilafs or hearty grain bowls. Its bold flavors really complement a wide range of dishes.
Creative Ways to Present
Try piling Liz’s Roasted Broccoli Salad onto a wide, shallow platter and topping with even more colorful add-ins—a few sliced radishes or a handful of microgreens add instant flair. For easy entertaining, consider serving in individual jars layered with salad and garnishes, or nestled inside crisp lettuce leaves as clever hand-held wraps.
Make Ahead and Storage
Storing Leftovers
Liz’s Roasted Broccoli Salad holds up beautifully in the refrigerator for up to 3 days. Just store it in an airtight container, and you’ll have a cool, crisp salad ready for snacking, meal prepping, or a speedy side whenever the craving strikes.
Freezing
This isn’t a salad that loves the freezer. The creamy dressing and fresh veggies can lose their texture after thawing, so it’s best to enjoy Liz’s Roasted Broccoli Salad freshly made or from the fridge within a few days.
Reheating
Liz’s Roasted Broccoli Salad is meant to be enjoyed cold or at room temperature. If you’d like to take the chill off, let it sit out for 10 to 15 minutes before serving, but skip the microwave to keep the veggies crisp and the dressing perfectly creamy.
FAQs
Can I make Liz’s Roasted Broccoli Salad vegetarian?
Absolutely! Simply leave out the bacon or swap in your favorite plant-based bacon alternative. The salad still packs loads of flavor and gorgeous texture without it.
What’s the best way to cut broccoli for this salad?
Aim for bite-sized florets that roast evenly and are easy to eat. If your florets are particularly large, cut them down so each piece is roughly the same size for the best roasting and salad experience.
Can I substitute another dried fruit for the cranberries?
Definitely. Raisins, chopped dried cherries, or dried currants all work beautifully in Liz’s Roasted Broccoli Salad, adding their own subtle twist to the sweet-tart profile.
How can I lighten up the dressing?
For a lighter version, use half mayonnaise and half plain Greek yogurt as the base of the dressing. It still tastes decadent but with a tangy, fresh lift.
Is Liz’s Roasted Broccoli Salad gluten-free?
Yes! As written, all the ingredients in the salad are naturally gluten-free. Just double-check your bacon and any packaged add-ins to be certain.
Final Thoughts
I can’t recommend Liz’s Roasted Broccoli Salad enough—it’s the kind of recipe that turns skeptics into broccoli lovers and impresses even the pickiest crowd every time. The flavor, crunch, and creaminess make it a little celebration in every bite. Give it a try soon, and don’t be surprised if it becomes a star at your table!
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Liz’s Roasted Broccoli Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus chilling time)
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Description
Liz’s Roasted Broccoli Salad is a delightful blend of roasted broccoli, crispy bacon, sweet cranberries, and sharp cheddar cheese, all tossed together in a creamy dressing. This salad is perfect for a side dish or a light meal.
Ingredients
Broccoli:
- 4 cups fresh broccoli florets
Dressing:
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 tsp garlic powder
Other ingredients:
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cooked and crumbled bacon
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/3 cup finely diced red onion
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Roast the broccoli: Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast for 18–20 minutes until tender and browned, stirring halfway through. Let cool.
- Make the dressing: Whisk together mayonnaise, apple cider vinegar, honey, and garlic powder in a large bowl.
- Combine ingredients: Add roasted broccoli, bacon, cranberries, sunflower seeds, red onion, and cheddar cheese to the bowl. Toss to coat in the dressing.
- Chill and serve: Chill the salad for at least 30 minutes before serving.
Notes
- You can use Greek yogurt to replace half of the mayo for a lighter version.
- To make it vegetarian, omit the bacon or use a plant-based alternative.
- The salad can be stored in the fridge for up to 3 days.
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