Active Time:15 minsTotal Time:35 minsServings:4

Active Time:15 mins

Active Time:

15 mins

Total Time:35 mins

Total Time:

35 mins

Servings:4

Servings:

4

Jump to recipeTurn a summertime favorite into a cold-weather side with thisRoasted Broccoli Salad. Antioxidant-rich broccoli becomes fork-tender and slightly caramelized around the edges from oven-roasting with sweet shallots. Briny, creamy feta, toasty sunflower seeds and sweet-tart cranberries add several layers of flavors and textures, while a bright, tangy lemon-garlic vinaigrette pulls it all together. Keep reading for our expert tips, including ingredient substitutions.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Make sure the shallots are evenly spread on the baking sheet and in contact with the metal. This will help caramelize them better.Letting the broccoli cool before adding it to the other ingredients will help prevent it from melting the feta cheese.You can finish the salad with toasted sesame seeds and a drizzle of tahini, or substitute the cranberries with almonds and drizzle with some honey.Nutrition NotesAs a cruciferous vegetable,broccolioffers a wealth of nutrients and health benefits. The antioxidants and other nutrients in broccoli may lower inflammation, which in turn may reduce blood pressure and your risk of cancer and heart disease. By regularly eating broccoli, you might also improve your skin, gut, immune system and bone health.Shallotsare in the same family as onions and have similar health benefits. If you’re looking to reduce inflammation and disease risk, shallots are a great veggie to include in your recipes.One of the saltier cheeses,feta cheesebrings some calcium and protein to this dish. If your body is sensitive to sodium, feel free to replace the feta with alower-sodium cheese, like goat cheese. You’ll still get that tangy flavor but with less salt.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

Jump to recipe

Turn a summertime favorite into a cold-weather side with thisRoasted Broccoli Salad. Antioxidant-rich broccoli becomes fork-tender and slightly caramelized around the edges from oven-roasting with sweet shallots. Briny, creamy feta, toasty sunflower seeds and sweet-tart cranberries add several layers of flavors and textures, while a bright, tangy lemon-garlic vinaigrette pulls it all together. Keep reading for our expert tips, including ingredient substitutions.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Make sure the shallots are evenly spread on the baking sheet and in contact with the metal. This will help caramelize them better.Letting the broccoli cool before adding it to the other ingredients will help prevent it from melting the feta cheese.You can finish the salad with toasted sesame seeds and a drizzle of tahini, or substitute the cranberries with almonds and drizzle with some honey.Nutrition NotesAs a cruciferous vegetable,broccolioffers a wealth of nutrients and health benefits. The antioxidants and other nutrients in broccoli may lower inflammation, which in turn may reduce blood pressure and your risk of cancer and heart disease. By regularly eating broccoli, you might also improve your skin, gut, immune system and bone health.Shallotsare in the same family as onions and have similar health benefits. If you’re looking to reduce inflammation and disease risk, shallots are a great veggie to include in your recipes.One of the saltier cheeses,feta cheesebrings some calcium and protein to this dish. If your body is sensitive to sodium, feel free to replace the feta with alower-sodium cheese, like goat cheese. You’ll still get that tangy flavor but with less salt.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

Turn a summertime favorite into a cold-weather side with thisRoasted Broccoli Salad. Antioxidant-rich broccoli becomes fork-tender and slightly caramelized around the edges from oven-roasting with sweet shallots. Briny, creamy feta, toasty sunflower seeds and sweet-tart cranberries add several layers of flavors and textures, while a bright, tangy lemon-garlic vinaigrette pulls it all together. Keep reading for our expert tips, including ingredient substitutions.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

an image of the ingredients to make Roasted Broccoli Salad

Cook Mode(Keep screen awake)Ingredients1poundfresh broccoli florets, cut into bite-size pieces (about 6½ cups)4mediumshallots, peeled and quartered4tablespoonsextra-virgin olive oil, divided1teaspoongratedlemon zest1½tablespoonslemon juice1clovegarlic, minced½teaspoondry mustard¼teaspoonsalt¼teaspoonground pepper½cupcrumbled feta cheese2tablespoonsunsalted roasted sunflower seeds2tablespoonsunsweeteneddried cranberries

Cook Mode(Keep screen awake)

Ingredients

1poundfresh broccoli florets, cut into bite-size pieces (about 6½ cups)

4mediumshallots, peeled and quartered

4tablespoonsextra-virgin olive oil, divided

1teaspoongratedlemon zest

1½tablespoonslemon juice

1clovegarlic, minced

½teaspoondry mustard

¼teaspoonsalt

¼teaspoonground pepper

½cupcrumbled feta cheese

2tablespoonsunsalted roasted sunflower seeds

2tablespoonsunsweeteneddried cranberries

DirectionsPreheat oven to 425°F with rack in top third position. Place broccoli and  shallots on a large rimmed baking sheet. Drizzle with 1 tablespoon oil, tossing until evenly coated; arrange in an even layer. Roast until the broccoli is bright green and browned in spots, 18 to 20 minutes. Let cool slightly, about 5 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfMeanwhile, whisk 1 teaspoon lemon zest, 1½ tablespoons lemon juice, minced garlic, ½ teaspoon mustard and ¼ teaspoon each salt and pepper together in a small bowl. Whisking continuously, drizzle in the remaining 3 tablespoons oil until the mixture is emulsified, 2 to 3 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfTransfer the broccoli mixture to a large bowl. Pour in the vinaigrette; toss well to coat. Sprinkle with ½ cup feta and 2 tablespoons each sunflower seeds and cranberries.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfTo make aheadRoast broccoli and shallots (Step 1) and refrigerate for up to 3 days. Shallots may turn slightly gray while being stored, but they are safe to eat. Reheat at 400°F until slightly warmed, 3 to 4 minutes, and proceed with the remaining steps. You can also enjoy this salad cold.Nutrition InformationServing Size: about ¾ cupCalories 240, Fat 19g, Saturated Fat 4g, Cholesterol 13mg, Carbohydrates 14g, Total Sugars 5g, Added Sugars 0g, Protein 7g, Fiber 4g, Sodium 313mg, Potassium 526mgFrequently Asked QuestionsCauliflower is a natural substitute for broccoli in this recipe. You can also mix half broccoli and half cauliflower, but keep in mind that cauliflower may need 5 extra minutes of roasting time.It makes a perfect side salad for a holidayHerb-Roasted TurkeyorPressure-Cooker Beef Roast, or to accompany a rotisserie chicken or ourHoney-Garlic Chicken Skewers. It’s even great withOven-Roasted PorkandEasy-Baked Fish Fillets.EatingWell.com, November 2024

Directions

Preheat oven to 425°F with rack in top third position. Place broccoli and  shallots on a large rimmed baking sheet. Drizzle with 1 tablespoon oil, tossing until evenly coated; arrange in an even layer. Roast until the broccoli is bright green and browned in spots, 18 to 20 minutes. Let cool slightly, about 5 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfMeanwhile, whisk 1 teaspoon lemon zest, 1½ tablespoons lemon juice, minced garlic, ½ teaspoon mustard and ¼ teaspoon each salt and pepper together in a small bowl. Whisking continuously, drizzle in the remaining 3 tablespoons oil until the mixture is emulsified, 2 to 3 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfTransfer the broccoli mixture to a large bowl. Pour in the vinaigrette; toss well to coat. Sprinkle with ½ cup feta and 2 tablespoons each sunflower seeds and cranberries.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfTo make aheadRoast broccoli and shallots (Step 1) and refrigerate for up to 3 days. Shallots may turn slightly gray while being stored, but they are safe to eat. Reheat at 400°F until slightly warmed, 3 to 4 minutes, and proceed with the remaining steps. You can also enjoy this salad cold.Nutrition InformationServing Size: about ¾ cupCalories 240, Fat 19g, Saturated Fat 4g, Cholesterol 13mg, Carbohydrates 14g, Total Sugars 5g, Added Sugars 0g, Protein 7g, Fiber 4g, Sodium 313mg, Potassium 526mgFrequently Asked QuestionsCauliflower is a natural substitute for broccoli in this recipe. You can also mix half broccoli and half cauliflower, but keep in mind that cauliflower may need 5 extra minutes of roasting time.It makes a perfect side salad for a holidayHerb-Roasted TurkeyorPressure-Cooker Beef Roast, or to accompany a rotisserie chicken or ourHoney-Garlic Chicken Skewers. It’s even great withOven-Roasted PorkandEasy-Baked Fish Fillets.

Preheat oven to 425°F with rack in top third position. Place broccoli and  shallots on a large rimmed baking sheet. Drizzle with 1 tablespoon oil, tossing until evenly coated; arrange in an even layer. Roast until the broccoli is bright green and browned in spots, 18 to 20 minutes. Let cool slightly, about 5 minutes.

an image of the broccoli and shallots on a baking sheet

Meanwhile, whisk 1 teaspoon lemon zest, 1½ tablespoons lemon juice, minced garlic, ½ teaspoon mustard and ¼ teaspoon each salt and pepper together in a small bowl. Whisking continuously, drizzle in the remaining 3 tablespoons oil until the mixture is emulsified, 2 to 3 minutes.

an image of the dressing being mixed together

Transfer the broccoli mixture to a large bowl. Pour in the vinaigrette; toss well to coat. Sprinkle with ½ cup feta and 2 tablespoons each sunflower seeds and cranberries.

an overhead image of the Roasted Broccoli Salad

To make aheadRoast broccoli and shallots (Step 1) and refrigerate for up to 3 days. Shallots may turn slightly gray while being stored, but they are safe to eat. Reheat at 400°F until slightly warmed, 3 to 4 minutes, and proceed with the remaining steps. You can also enjoy this salad cold.

To make ahead

Roast broccoli and shallots (Step 1) and refrigerate for up to 3 days. Shallots may turn slightly gray while being stored, but they are safe to eat. Reheat at 400°F until slightly warmed, 3 to 4 minutes, and proceed with the remaining steps. You can also enjoy this salad cold.

Nutrition InformationServing Size: about ¾ cupCalories 240, Fat 19g, Saturated Fat 4g, Cholesterol 13mg, Carbohydrates 14g, Total Sugars 5g, Added Sugars 0g, Protein 7g, Fiber 4g, Sodium 313mg, Potassium 526mg

Nutrition Information

Serving Size: about ¾ cupCalories 240, Fat 19g, Saturated Fat 4g, Cholesterol 13mg, Carbohydrates 14g, Total Sugars 5g, Added Sugars 0g, Protein 7g, Fiber 4g, Sodium 313mg, Potassium 526mg

Serving Size: about ¾ cup

Calories 240, Fat 19g, Saturated Fat 4g, Cholesterol 13mg, Carbohydrates 14g, Total Sugars 5g, Added Sugars 0g, Protein 7g, Fiber 4g, Sodium 313mg, Potassium 526mg

Frequently Asked QuestionsCauliflower is a natural substitute for broccoli in this recipe. You can also mix half broccoli and half cauliflower, but keep in mind that cauliflower may need 5 extra minutes of roasting time.It makes a perfect side salad for a holidayHerb-Roasted TurkeyorPressure-Cooker Beef Roast, or to accompany a rotisserie chicken or ourHoney-Garlic Chicken Skewers. It’s even great withOven-Roasted PorkandEasy-Baked Fish Fillets.

Frequently Asked Questions

Cauliflower is a natural substitute for broccoli in this recipe. You can also mix half broccoli and half cauliflower, but keep in mind that cauliflower may need 5 extra minutes of roasting time.

It makes a perfect side salad for a holidayHerb-Roasted TurkeyorPressure-Cooker Beef Roast, or to accompany a rotisserie chicken or ourHoney-Garlic Chicken Skewers. It’s even great withOven-Roasted PorkandEasy-Baked Fish Fillets.

EatingWell.com, November 2024

Rate ItPrint

Carrie Myers, M.S.

andLinda Frahm

Linda Frahm