Description
A hearty yet fresh roasted broccoli salad with golden roasted florets, crunchy almonds, sweet dried cranberries, and a creamy yogurt dressing that brings everything together beautifully.
Ingredients
Scale
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/3 cup dried cranberries
- 1/3 cup chopped almonds
Instructions
- Preheat the oven to 425°F.
- Toss the broccoli florets with olive oil, salt, and black pepper until evenly coated.
- Spread the broccoli in a single layer on a baking sheet.
- Roast for 20 minutes, turning once, until golden and tender.
- In a bowl, whisk together Greek yogurt, lemon juice, and honey until smooth.
- Allow the broccoli to cool slightly, then add it to a large bowl with dried cranberries and chopped almonds.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or slightly chilled.
Notes
- Let the broccoli cool before adding the dressing to keep it creamy.
- Taste and adjust seasoning before serving.
- Stores well in the fridge for up to 3 days.