Description
Tender broccoli florets roast until edges crisp, then mingle with zingy lemon, creamy feta, crunchy almonds, and bursts of sweet cranberry. A vibrant salad that’s as colorful as it is flavorful.
Ingredients
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1/3 cup feta cheese crumbled
- 2 tablespoons lemon juice
- 2 tablespoons sliced almonds toasted
- 2 tablespoons dried cranberries
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss broccoli florets with olive oil, minced garlic, salt, and black pepper until evenly coated.
- Spread the broccoli mixture in a single layer on the prepared baking sheet and roast for 18–20 minutes, stirring halfway, until edges are crisp and lightly browned.
- While the broccoli roasts, whisk lemon juice with a pinch of salt and pepper to make the dressing.
- Transfer the roasted broccoli to a serving bowl and add red onion, cherry tomatoes, feta cheese, toasted almonds, and dried cranberries.
- Pour the lemon dressing over the salad and toss gently to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- You can substitute pecans or walnuts for the sliced almonds.
- Salad can be prepared a day ahead and stored in the refrigerator.
- Add a pinch of red pepper flakes if you prefer a bit of heat.
- Serve at room temperature for the best texture and flavor.