Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- Optional: 1/4 cup feta cheese, crumbled
Instructions
- Preheat your oven to 425°F (220°C).
- Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Spread evenly.
- Roast for 20-25 minutes until tender and slightly charred. Let cool.
- In a small bowl, whisk together lemon juice, olive oil, honey, and Dijon mustard. Season with salt and pepper.
- In a large mixing bowl, combine roasted broccoli, toasted almonds, cranberries, red onion, and feta cheese (if using). Drizzle with vinaigrette and toss gently.
- Serve immediately or chill for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg