Roasted Broccoli Salad

Necessary Kitchen Equipment:

• Baking sheet
• Parchment paper or silicone baking mat
• Large mixing bowl
• Small whisk or fork (for the dressing)
• Chef’s knife
• Cutting board
• Tongs or spatula (for tossing broccoli)

Overview of Ingredients: This roasted broccoli salad is a mix of roasted broccoli, red onion, cherry tomatoes, and a simple dressing made from Greek yogurt, lemon juice, olive oil, and seasonings. The flavors meld perfectly with a sprinkle of seeds or nuts for extra crunch. The combination of roasted vegetables with a creamy, tangy dressing makes this salad a satisfying and well-balanced dish.

Ingredients:

• 1 large head of broccoli, cut into florets
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup sunflower seeds (or your preferred nut)
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil (for the dressing)
• 1 tablespoon honey (optional for a touch of sweetness)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast the broccoli in the oven for 20-25 minutes, or until tender and slightly crispy around the edges, flipping halfway through.
4. While the broccoli roasts, prepare the dressing. In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, olive oil, and honey (if using). Season with salt and pepper to taste.
5. Once the broccoli is roasted, let it cool slightly. In a large mixing bowl, combine the roasted broccoli, sliced red onion, and halved cherry tomatoes.
6. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
7. Top with sunflower seeds or your choice of nuts, and garnish with fresh parsley if desired.
8. Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.

Recipe Tips:

• For extra flavor, try roasting the broccoli with a squeeze of lemon juice and garlic before adding it to the salad.
• You can also make this salad ahead of time and keep it chilled until ready to serve.
• If you’re looking for more protein, add grilled chicken or chickpeas to make this salad a complete meal.
• Use a dairy-free yogurt substitute if you’re avoiding dairy, or swap out the Greek yogurt for a creamy tahini dressing.

What to Serve with This Recipe:

• Roasted or grilled chicken, salmon, or tofu for a well-rounded meal.
• A side of quinoa or rice if you’d like something more substantial.
• Serve with a light soup, like a tomato basil or lentil soup, for a comforting yet healthy meal.

Frequently Asked Questions:

1. Can I use frozen broccoli instead of fresh? Yes, but fresh broccoli tends to get crispier when roasted, so the texture may be slightly different with frozen broccoli.
2. How do I store leftovers? Store the salad in an airtight container in the refrigerator for up to 2 days. Note that the broccoli may lose its crispness after a while.
3. Can I make this salad ahead of time? Absolutely! You can prepare the roasted broccoli and dressing in advance, but it’s best to assemble the salad right before serving to keep the vegetables fresh and crunchy.
4. Can I substitute the sunflower seeds? Yes! You can use other seeds or nuts, such as pumpkin seeds, almonds, or walnuts, depending on your preference.

Notes: This roasted broccoli salad is highly customizable—add your favorite vegetables or switch up the nuts and seeds for a unique twist. The dressing is creamy and tangy but can be adjusted to suit your taste. Enjoy this dish as a light main or as a side, and it’s sure to become a new favorite in your recipe rotation!