Roasted Broccoli Salad
This delicious Roasted Broccoli Salad has everything you want in a salad: broccoli, bacon, shallots and feta all tossed with sourdough croutons and lemon juice & zest.
It’s so simple because it’s all roasted on a couple of sheet pans, so clean up is simple and quick! Me likey!!
Place the broccoli on one sheet pan and drizzle with olive oil and salt. Place the bacon and shallots on a second sheet pan. Roast both pans until everything is nicely browned.
Transfer the broccoli, bacon and shallots to a large bowl and mix in the crumbled feta. I like to add the feta so that it gets a little melted.
Place the broccoli on one sheet pan and drizzle with olive oil and salt. Place the bacon and shallots on a second sheet pan. Roast both pans until everything is nicely browned.
Transfer the broccoli, bacon and shallots to a large bowl and mix in the crumbled feta. I like to add the feta so that it gets a little melted.
On the same pan as the bacon, toss the sourdough bread chunks in the remaining bacon fat. If there’s not enough bacon fat to nicely coat the sourdough, go ahead and add some butter or olive oil to the sheet pan. Toast the chunks for 5-7 minutes.
Toss the sourdough croutons in with the broccoli mix along with lemon juice, lemon zest, salt & pepper. If you like a little additional olive oil, go for it!
This salad is delicious warm or at room temperature. You can also refrigerate it and serve it cold. Enjoy!
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Roasted Broccoli Salad
Makes: 6 servings
Prep Time: 10 minutes
Bake Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 2 bags of broccoli florets or 24 ounces of florets
- Olive oil
- Kosher salt
- 12 slices bacon, cut into small pieces
- 1–2 shallots, thinly sliced
- 4 ounces crumbled feta
- 3–4 thick slices sourdough, cut into cubes
- Zest of 2 lemons
- 2 tbsp lemon juice
- Kosher salt, pepper, olive oil to finish
Instructions
Roast Broccoli, Bacon, and Shallot:
Preheat oven to 425°F. Place broccoli on a large sheet pan. Drizzle broccoli with a little olive oil, and sprinkle with salt. Place bacon and shallots on a separate sheet pan. Roast everything for 20-30 minutes, until things are nice and browned. Transfer broccoli, bacon, and shallots to a bowl and toss with crumbled feta cheese.
Sourdough Croutons:
Turn the oven temperature down to 375°F. Drain off excess bacon fat from the bacon sheet pan after leaving approximately 2 tablespoons bacon fat, if needed, and then add sourdough to the bacon pan and toss to coat in the bacon fat. Add more olive oil or butter as needed to get the croutons evenly coated. Bake for 5-7 minutes until crispy and lightly browned.
Toss and serve:
Add sourdough croutons, lemon zest and lemon juice to bowl of broccoli. Add extra salt, pepper, and olive oil to taste. You can eat this hot or cold or room temp, and it will be so delicious all of the above ways.
Recipe from Pinch of Yum
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