Roasted Broccoli Salad

Roasted Broccoli Salad is the ultimate summer side dish! Loaded with fresh cherries, crunchy pecans, creamy goat cheese, and honey mustard vinaigrette… it’s a delicious blend of savory and sweet and makes the perfect side dish for any meal!

When it comes to salads, the possibilities are absolutely endless. And sometimes altogether ridiculous! I mean… Watergate Salad? Ambrosia Salad? Grape Salad? Are we sure they even deserve to be called salads?!

And then, on the flip side, there are the classics. The Chef Salads and Wedge Salads and Caesar Salads of the world. The ones we’d never dream of questioning!

And finally, there are all the salads in between. The ones you order at a restaurant or find in a cookbook or throw together on a whim. The ones you bring to picnics and potlucks and learn about from friends. And this Roasted Broccoli Salad falls somewhere in between.

Made with fresh roasted broccoli, red onion, bing cherries, chopped pecans, crumbled goat cheese, and fresh herbs… it definitely not a classic (at least not yet) but it most certainly deserves to be called a salad!

The flavors work together like magic and the honey mustard vinaigrette ties it all together so beautifully. It’s easy to make ahead, stores well in the fridge, and has a little bit of everything! Savory, sweet, crunchy, creamy, and all together a new summer (or year round) favorite!

what you’ll need for this recipe

Broccoli – Broccoli is the base of this salad. I used 6 cups broccoli florets, roasted in a drizzle of olive oil and a pinch of salt and pepper. *Use fresh broccoli instead of roasted broccoli if you prefer.

Red onion – Red onion adds flavor and texture to the salad. I roasted 1/2 small red onion with the broccoli. *Feel free to use fresh chopped red onion instead of roasted.

Cherries – I added 1 cup of fresh bing cherries, pitted & halved. Substitute dried cherries or cranberries based on availability and preference.

Pecans – I also added 1/2 cup unsalted pecans for flavor and extra crunch. Substitute walnuts, pine nuts, or any nuts you prefer.

Goat cheese – Goat cheese adds delicious creaminess and pairs well with the other flavors in this salad. I used 1 small container (4 ounces) crumbled goat cheese. Substitute shaved Parmesan, feta, or blue cheese.

Herbs – Fresh parsley & basil add a bright pop of flavor and pair well with the broccoli and cherries. Substitute fresh mint or any of your favorite fresh herbs.

Honey Mustard Vinaigrette – Homemade honey mustard vinaigrette ties all the flavors together and is the perfect finishing touch for this salad. Use store bought if you prefer.

how to make roasted broccoli salad

Roast the broccoli & onions. Arrange the broccoli and sliced onions on a rimmed baking sheet. Drizzle with olive oil and a pinch of salt and pepper. Roast for 7-10 minutes, until tender crisp.

Prep the cherries. While the broccoli is roasting, cut the cherries in half and remove the pits.

Make the vinaigrette. Prepare the vinaigrette by combining ingredients and shaking well.

Assemble the salad. In a large bowl, combine the roasted broccoli and onions, halved cherries, pecans, goat cheese, and chopped herbs. Drizzle with vinaigrette and mix well.

storage tips

Salad can be stored in an airtight container in the refrigerator and will stay fresh for 4-5 days. I would not recommend freezing.