Description
This roasted broccoli salad is made with tender broccoli, crunchy almonds, tart cranberries, and crispy panko crumbs for a uniquely delicious side dish. This salad can be served warm or cold, making it a great meal prep recipe!
Ingredients
Units
Scale
- 6 cups broccoli, cut into 1” pieces (12oz)
- 1/3 cup sliced almonds
- 1/3 cup dried cranberries
- 1/4 cup panko crumbs
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt to taste
Instructions
- Preheat the oven to 400 degrees.
- Place the broccoli on a parchment paper-lined baking sheet. Drizzle with 1 tablespoon of olive oil and toss to combine. Sprinkle with salt.
- Roast the broccoli in the oven for 15 minutes or until it begins to brown.
- Remove the broccoli from the oven and allow to cool slightly.
- While the broccoli is roasting, whisk together the remaining olive oil, lemon juice, honey, and a pinch of salt.
- In a large bowl, combine the broccoli, almonds, cranberries, and panko crumbs and drizzle with the dressing. Add additional salt to taste, if needed.