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!

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Prep Time: 15

Cook Time: 10

Servings:

Calories: 216kcal

Author: Cathy Trochelman

Equipment

1 rimmed baking sheet

Ingredients

6 cups broccoli florets
1/2 red onion thinly sliced
2 Tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup bing cherries pitted & halved
4 ounces goat cheese crumbled
1/2 cup pecans unsalted
2 Tablespoons fresh basil chopped
2 Tablespoons fresh Italian parsley chopped
1/2 cup honey mustard vinaigrette or to taste

Instructions

Preheat oven to 400°F.
Arrange the broccoli and sliced onions on a rimmed baking sheet. Drizzle with olive oil, salt and pepper; roast for 7-10 minutes until tender-crisp.
While the broccoli is roasting, cut the cherries in half and remove the pits. Set aside.
Prepare the vinaigrette by combining ingredients in a jar or container with a lid and shaking well.
In a large bowl, combine the roasted broccoli and onions, halved cherries, pecans, goat cheese, and chopped herbs. Drizzle with vinaigrette and mix well.

Notes

Recipe Variations

Use fresh (raw) broccoli instead of roasted broccoli
Add cauliflower to the broccoli (half & half)
Substitute raw sliced green onions for the red onion
Substitute dried cherries or cranberries for the fresh cherries
Use walnuts, almonds, pine nuts, or any nuts in place of pecans
Substitute candied pecans
Use any of your favorite fresh herbs OR omit the fresh herbs
Add avocado for extra creaminess
Substitute shaved Parmesan, crumbled feta, or crumbled blue cheese for the goat cheese
Use lemon vinaigrette or balsamic vinaigrette for the honey mustard

Nutrition