This roasted broccoli salad is a delicious and healthy way to enjoy your greens. It’s loaded with roasted broccoli, quinoa, chickpeas, almonds, cranberries, and feta cheese, all tossed in a lemony dressing. It’s perfect for meal prep, potlucks, or a simple weeknight dinner.
To make the roasted broccoli salad, you will need the following ingredients:
- 1 large head of broccoli, cut into bite-sized florets
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup cooked quinoa
- 1 15-ounce can chickpeas, drained and rinsed
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- Fresh parsley for garnish
For the lemon dressing, you will need:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper
To make the dressing, whisk together all the ingredients in a small jar or bowl until well combined. Taste and adjust the seasoning as needed. Set aside until ready to use.
To make the salad, preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the broccoli florets with olive oil, salt, and pepper and spread them in an even layer on the prepared baking sheet. Roast for 20 to 25 minutes or until crisp and golden around the edges.
In a large salad bowl, combine the quinoa, chickpeas, almonds, cranberries, and feta cheese. Add the roasted broccoli and toss gently to combine. Drizzle some of the dressing over the salad and toss again to coat. Sprinkle some parsley over the top for garnish.
Serve this roasted broccoli salad warm or cold, as a main dish or a side dish. It’s hearty, flavorful, and nutritious. You can also store it in an airtight container in the refrigerator for up to 4 days. Enjoy!
