I can’t stop eating this Roasted Broccoli Salad…

Remember a few years ago when brussel sprouts suddenly became very sexy? Every cool restaurant had a version of balsamic glazed brussel sprouts or crispy brussel sprouts. If you had plans to meet up with a friend they’d say “let’s go to __________, I’m obsessed with their brussel sprouts.” Remember that era? It was followed shortly by the zucchini chip era. Anyway, I think this Roasted Broccoli Salad might just be the “sexy” version of broccoli. Sexy enough that I’ve made it 3 times this week and I have talked to my mom about it so many times she’s requesting that it go on the Thanksgiving menu.

This whole thing started because my meat-with-every-meal husband is out of town this week, which means I get to have a veg-forward week all to myself. I was craving something green and I didn’t want to do a huge grocery haul, and so this Roasted Broccoli Salad was born.

This recipe is super easy and aside from the broccoli was made with ingredients I happened to have in the fridge. I would love to tell you I made my own balsamic vinaigrette, but in this case I simply opened a bottle of Wishbone salad dressing. The tomatoes were honestly an afterthought. When I was about to pull the broccoli out of the oven I realized I had approximately 7 cherry tomatoes left that needed to be eaten so I quartered them and threw them into the mix. You could roast the tomatoes with the broccoli the whole time if you want to, but I actually liked the little bright and crunchy bites as a late-add. I would recommend using a nice feta (you know like the kind that comes in a bath of it’s own liquid). My husband is a bit of a feta snob but the way it melted into this salad was absolutely divine. This recipe fed just me as a meal with enough left over for a small lunch the next day but would also make a great side dish and is easily doubled-or tripled!

Ingredients:

• 1 large head of broccoli, chopped into florets
• 2 tablespoons of olive or avocado oil
• 1/4 cup of balsamic vinaigrette
• Salt & Pepper to taste
• 1/4 cup of chopped walnuts
• 1/3 cup crumbled feta
• 6-10 cherry tomatoes, quartered (I’m obsessed with this tomato knife).

To Prepare:

1. Preheat your oven to 425 degrees
2. Chop your broccoli florets and place in a small casserole dish. I used a 9 inch oval-shaped one, like this. It’s a great size and shape for vegetable sides.
3. Drizzle the oil and balsamic vinaigrette over the broccoli and then toss all together.
4. Add salt and pepper and toss again
5. Roast the broccoli and dressing mixture in the oven for 15 minutes
6. Remove from oven and toss in chopped walnuts
7. Return broccoli and walnut mixture to the oven for 10 minutes
8. Remove from oven and sprinkle with crumbled feta
9. Return to the oven for 3-5 minutes, just long enough for the feta to melt slightly
10. Remove from the oven and top with cherry tomato quarters

Enjoy right away as a warm dish or this can be stored and eaten cold for lunch. I used mine as a topping for some hummus at lunch the next day and it was delicious!

I have a feeling I’m going to be fixated on roasted broccoli for awhile. What veggie recipes do y’all love? Share them with me!

#amazonaffiliate