Roasted Broccoli & Cranberry Salad

Publish date: 2024-04-30

A delicious 30-minute salad for healthy weeknight dinners in fall or spring. Tossed with a bright Apple Cider and Honey Vinaigrette. Gluten free.

This is my perfect weeknight salad. I like to start the week off on the lighter side… less bread, less starch. It often goes downhill from there… by Thursday it could be all cakes & cocktails, but come Monday it’s time to get it back together. Which still doesn’t mean eating bland food!

I love this salad for its balance of bright flavors and variety of textures: the salty ricotta salata, a pop of tartness from the dried cranberries, a meaty bite from the roasted broccoli, crunch from the pine nuts. It’s brought together with a simple sweet & mellow apple cider honey vinaigrette.


Roasted Broccoli & Cranberry Salad

  PrintPrep time 10 minsCook time 20 minsTotal time 30 mins Author: Serves: 2IngredientsFor the Apple Cider & Honey Vinaigrette: (this might make extra)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.
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