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Roasted Broccoli Salad
By Esther Reynolds
Our Wild Green Goddess Seasoning adds tons of herby flavor to this hearty broccoli salad.
Roasted Broccoli Salad
Katie McDonald
Rated 5.0 stars by 1 users
Category
Vegetarian
Cuisine
American
Author:
Katie McDonald
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Our Wild Green Goddess seasoning adds lots of herby flavor to this roasted broccoli salad, which gets added crunch from sliced shallots and toasted walnuts and tanginess from dried cranberries and a sprinkling of feta cheese. Delicious served warm, room temperature, or chilled, it's great as a standalone salad but also makes a perfect side dish.
Ingredients
-
1 cup walnut pieces
-
2 large heads broccoli, cut into florets
- 2 Tbsp. olive oil, divided
- 1 tsp. salt
-
2 Tbsp. red wine vinegar
-
1 Tbsp. honey
-
1 Tbsp. Wild Green Goddess seasoning
- 2 tsp. Dijon mustard
- 2 tsp. lemon juice
- 1 large shallot, thinly sliced
-
½ cup dried cranberries
-
½ cup crumbled feta cheese
Directions
Preheat oven to 400°.
- Spread walnuts on a baking sheet and toast until golden brown, 5-10 minutes. Keep an eye on them, they go fast! Let cool.
- Toss broccoli florets with 1 tablespoon oil and the salt. Spread onto a baking sheet and roast until lightly browned and crispy around the edges, 15-20 minutes.
- In a small bowl, whisk vinegar, honey, Wild Green Goddess seasoning, mustard, and lemon juice until blended. Set aside.
In a large bowl, toss together roasted broccoli, shallot, walnuts, cranberries, and feta. Drizzle with dressing and toss again. Serve warm, room temperature, or chilled.
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