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.
