Feeling a little broccoli fatigue? This roasted broccoli salad is a delicious way to shake things up. Roasting brings out the broccoli’s natural sweetness, toasted almonds add satisfying crunch and sweet raisins provide little bursts of flavor in every bite. A tangy balsamic dressing ties it all together, adding richness with just the right amount of zing.
This salad keeps well, making it perfect for preparing ahead or packing for a picnic. Whether you’re serving it as an easy weeknight side, meal-prepping lunches or adding it to a party spread, this hearty salad is simple to make, satisfying and full of wholesome flavor.
Roasted Broccoli Salad With Almonds and Raisins
Active time: 30 minutes
Total time: 30 minutes, plus chilling time
Yield: Serves 4
Ingredients
Dressing
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small garlic clove, grated
1 teaspoon runny honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 medium broccoli heads, about 2 pounds
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup almonds, toasted, coarsely chopped
1/4 cup dark or golden raisins
1/2 teaspoon finely grated lemon zest
Directions
Whisk the dressing ingredients in a small bowl.
Trim the broccoli stalks, leaving about 1 inch of the stalk intact. Save the cut stalks for another use.
Cut the florets into bite-size pieces. Place in a large bowl. Add the oil, salt and black pepper and toss to coat.
Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment.
Spread the broccoli on the baking sheet. Transfer to the oven and roast until crisp-tender and charred in spots, about 8 minutes, shaking the pan once or twice. Remove and cool slightly, about 10 minutes.
Transfer the broccoli to a bowl. Add the almonds, raisins and lemon zest. Drizzle the dressing over the salad and toss to coat. Taste for seasoning.
Refrigerate the salad for at least 1 hour or up to 4 hours to allow the flavors to develop. Serve chilled or at room temperature.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood.