Roasted Broccoli Salad

Hello!  I have another awesome recipe combo for you today!  Some of my favorite recipes on this website are combinations of my favorite things.   A few years ago, my love for minestrone and Chili bore my Minestrone Chili.  Last week, I combined my love of egg roll in a bowl and Southwest egg rolls and came up with my new Southwest Egg Roll in a Bowl. 

But this new roasted broccoli salad might be my new favorite recipe fusion.   I have a deep love for roasted broccoli, especially broccoli that has charred tips.   I created an ooey, gooey goat cheese roasted broccoli salad, and it was phenomenal!

The best way to roast broccoli is to use bags of frozen broccoli in those steamable bags.  You can use raw broccoli as well, but it will get charred much easier.   This broccoli salad is beautiful and will last in the fridge for a few days and make for some delicious leftovers.

This broccoli salad is a bit different from the traditional broccoli salad you see at pot lucks.  For one, I added no dressing.  I didn’t think you needed it.  After you get the seasoned, roasted broccoli, the buttery pine nuts, the sweet cranberries, and the tangy goat cheese, I didn’t think that any dressing was necessary.

One afterthought I did have after making and photographing this recipe was bacon.  Yes, crumbled bacon would be the icing on the cake.  Adding some roasted Cauliflower would also be a great addition.

This dish would be a great side dish to bring to any Christmas, or winter gathering.  It travels well and comes together really quickly.

Roasted Broccoli Salad

Ingredients

  • 2 12 ounce bags of steamable frozen broccoli
  • 1/2 cup dried cranberries
  • 1/4 cup roasted pine nuts
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • salt and pepper to taste

Instructions

  1. Steam the bags of frozen broccoli in the microwave according to the instructions.   Preheat the oven to 375 f

  2. Open the bags of cooked broccoli and arrange them on a baking sheet. 

  3. Toss the broccoli with salt, pepper, maple syrup, and olive oil. 

  4. Cook broccoli in the oven until it is roasted to your specifications.  About 25 minutes.  About 20 minutes in, add the pine nuts to the baking sheet. 

  5. Arrange the broccoli on a dish. Arrange pine nuts, dried cranberries, and goat cheese. 

  6. Serve warm, if you are taking this dish somewhere, top it with tin foil or microwave it for 1-2 minutes once you reach your destination. 

This dish would be perfect to bring to Christmas, Thanksgiving, or Easter gatherings.  This is the perfect winter comfort food!  This broccoli salad was eaten up quickly and I will add this to my ever-growing vegetable side dish repertoire.

 

Comments are closed.