This Roasted Broccoli & Cranberry Salad is a vibrant blend of textures and flavors that’s as nourishing as it is delicious. Tender, caramelized broccoli florets meet the bright pop of tart cranberries, creating a dish that’s both hearty and refreshing. A hint of crunch from toasted nuts and a zesty dressing tie it all together, making every bite a delightful experience. Perfect for a quick weeknight side or a standout addition to your holiday table, this salad comes together in just 30 minutes.
Roasting the broccoli brings out its natural sweetness, while the cranberries add a tangy contrast that keeps your taste buds intrigued. The warm, earthy notes of the roasted veggies pair beautifully with the fresh, zingy dressing, offering a balance that’s both comforting and exciting. Whether you’re a veggie lover or just looking to add more color to your plate, this salad is a crowd-pleaser that’s as easy to make as it is satisfying to eat.
What You’ll Need?
- 2 cups broccoli florets (cut into bite-sized pieces)
- ¼ cup pine nuts (or substitute with slivered almonds)
- 4 cups lettuce (1 small head, such as romaine or butter lettuce)
- ¼ cup dried cranberries (or substitute with raisins)
- ¼ cup ricotta salata, crumbled or chopped into tiny cubes (feta works as a substitute)
- Extra-virgin olive oil, for drizzling
- Sea salt and fresh black pepper, to taste
- A protein of your choice: chickpeas, tofu, etc. (optional)
- For the Apple Cider & Honey Vinaigrette: (makes extra)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey (or maple syrup for a vegan option)
- ¼ cup extra-virgin olive oil
- Sea salt and fresh black pepper, to taste
Let’s Get Cooking
- Preheat the oven to 450°F (232°C).
- Roast the broccoli: Place the broccoli florets on a baking sheet, drizzle with olive oil, and toss with a few pinches of salt and pepper. Roast in the oven until dark brown and crispy, about 20 minutes.
- Make the dressing: While the broccoli roasts, heat the apple cider vinegar and honey in a small saucepan over low heat until warm. Turn off the heat and whisk in the olive oil. Season with salt and pepper. Set aside.
- Toast the pine nuts: In a small skillet over low heat, toast the pine nuts for just a couple of minutes until golden brown. Watch closely to avoid burning. Set aside.
- Assemble the salad: In a large bowl, combine the lettuce, roasted broccoli, dried cranberries, crumbled ricotta salata, toasted pine nuts, and protein (if using).
- Dress and serve: Toss the salad with as much or as little dressing as you like. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This Roasted Broccoli & Cranberry Salad is versatile and pairs beautifully with a variety of dishes. Serve it as a light lunch alongside a bowl of soup, or make it a hearty dinner by adding grilled chicken or salmon. For a vegetarian option, try it with a side of quinoa or crusty bread for a satisfying meal.
Mix It Up: Recipe Variations
Feel free to get creative with this salad! Swap out the broccoli for roasted cauliflower or Brussels sprouts. Replace the cranberries with dried cherries or apricots for a different sweet twist. If ricotta salata isn’t your thing, try feta or goat cheese for a tangy alternative. The possibilities are endless!
Save Time: Quick Prep Tips
To speed up prep, use pre-washed lettuce and pre-cut broccoli florets. Toast the pine nuts in advance and store them in an airtight container for up to a week. You can also roast the broccoli a day ahead and reheat it slightly before assembling the salad. These small steps can make this dish even quicker to put together!
Keep It Fresh: Storage & Reheating
Store any leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. Keep the dressing separate and toss it in just before serving. If the roasted broccoli cools, you can reheat it in the oven at 350°F for 5-10 minutes to bring back its crispiness.
Kitchen Must-Haves: Equipment Guidance
For this recipe, you’ll need a baking sheet for roasting the broccoli, a small saucepan for the dressing, and a skillet for toasting the pine nuts. A whisk is handy for emulsifying the vinaigrette, and a large mixing bowl makes tossing the salad a breeze. Having these tools ready will streamline your cooking process!
Roasted Broccoli & Cranberry Salad
Ingredients
- 2 cups broccoli florets
- 1/4 cup pine nuts
- 4 cups lettuce (1 small head)
- 1/4 cup dried cranberries
- 1/4 cup ricotta salata, crumbled or chopped into tiny cubes
- Extra-virgin olive oil, for drizzling
- Sea salt and fresh black pepper
- A protein of your choice: chickpeas, tofu, etc. (optional)
For the Apple Cider & Honey Vinaigrette: (this might make extra)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/4 cup extra-virgin olive oil
- Sea salt and fresh black pepper
Instructions
- Preheat the oven to 450 degrees. Place the broccoli florets on a baking sheet, drizzle with olive oil, and toss with a few pinches of salt and pepper. Roast in the oven until dark brown, around 20 minutes.
- Make the dressing while you wait: In a small saucepan over low heat, heat the vinegar and honey until warm. Turn off the heat and whisk in the olive oil. Season with salt and pepper. Set aside.
- Toast the pine nuts in a small skillet over low heat for just a couple of minutes until golden brown. Set aside.
- Assemble the salad with the lettuce, roasted broccoli, cranberries, ricotta, toasted pine nuts, and protein, if using. Toss salad with as much or little dressing as you like.