loveandlemons5.0
Roasted Broccoli & Cranberry Salad
A delicious 30-minute salad for healthy weeknight dinners in fall or spring. Tossed with a bright Apple Cider and Honey Vinaigrette. Gluten free.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●whisk
- ●skillet
📝 Preparation Steps
1
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.
broccoli florets2 cups
2
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.
honey2 tablespoons
3
Toast the pine nuts in a small skillet over low heat for just a couple of minutes until golden brown. Set aside.
4
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.
lettuce (1 small head)4 cups
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