Best Liz’s Roasted Broccoli Salad

If you’re looking for a salad that’s far from ordinary — one that’s crunchy, creamy, a little tangy, and completely addictive — then you need to try Liz’s Roasted Broccoli Salad.

Unlike raw broccoli salads, which can sometimes feel a little too… raw, this version gets its magic from roasted broccoli that’s caramelized, tender-crisp, and full of deep flavor. Tossed with creamy dressing, crunchy almonds, juicy dried cranberries, and sharp red onion, it’s the kind of dish that turns even broccoli skeptics into fans.

This salad was inspired by a friend of mine, Liz, who brought her signature broccoli salad to a backyard picnic a few summers ago. Everyone asked for the recipe. It was simple, fresh, and somehow tasted even better the next day. Since then, I’ve made my own tweaks — a little lemon here, some toasted nuts there — and it’s become a go-to in our kitchen.

It’s perfect for meal prep, potlucks, or an easy dinner side. At aiolirecipe.com, we love recipes that are nourishing but still pack tons of flavor, and Liz’s Roasted Broccoli Salad delivers exactly that.

Ingredients

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For Liz’s Roasted Broccoli Salad:

• 1 large head of broccoli (or 2 small), cut into bite-sized florets
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

For the dressing:

• ½ cup plain Greek yogurt (or mayo for a more classic version)
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 tablespoon apple cider vinegar
• Zest and juice of ½ a lemon
• Salt & pepper to taste

Mix-ins:

• ¼ cup finely diced red onion
• ⅓ cup sliced almonds (toasted)
• ⅓ cup dried cranberries
• ¼ cup grated sharp cheddar (optional)
• 2 strips of crispy bacon, crumbled (optional)

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Instructions

Liz’s Roasted Broccoli Salad Step by Step

1. Roast the broccoli
   Preheat your oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, flipping halfway through, until edges are slightly charred and crispy. Let cool.
2. Make the dressing
   In a small bowl, whisk together Greek yogurt, mustard, honey, apple cider vinegar, lemon zest and juice, and a pinch of salt and pepper. Taste and adjust to your liking — more honey for sweetness, more mustard for tang.
3. Prep the mix-ins
   While the broccoli cools, toast the almonds in a dry skillet for 2–3 minutes over medium heat, until golden and fragrant. Chop the red onion and get your cranberries, cheese, and bacon ready if using.
4. Assemble the salad
   In a large mixing bowl, combine the cooled roasted broccoli, red onion, cranberries, almonds, and any other mix-ins. Pour the dressing over the top and toss until everything is well coated.
5. Chill or serve immediately
   You can serve this salad warm, at room temperature, or chilled — it tastes amazing either way. If you have time, let it sit for 30 minutes so the flavors meld together beautifully.

Tips & Variations

• Make it vegan: Use a plant-based yogurt or mayo and maple syrup instead of honey. Skip the cheese and bacon or use vegan versions.
• Add grains: Toss in cooked quinoa, farro, or couscous to turn this salad into a full meal.
• More crunch: Add sunflower seeds or pumpkin seeds in place of almonds.
• Meal prep tip: Store the dressing separately if you’re planning to eat it over a few days. Add it fresh when serving to keep everything crisp.
• Add protein: Grilled chicken, chickpeas, or even lentils make great additions for a hearty version.

Nutritional Info (Per Serving, approx. based on 4 servings)

• Calories: 220
• Protein: 8g
• Fat: 14g
• Carbohydrates: 16g
• Fiber: 5g
• Sugar: 7g
• Sodium: 320mg

Note: Nutrition will vary based on mix-ins and dressing choices.

Conclusion

This homemade Liz’s Roasted Broccoli Salad is the kind of recipe that becomes a staple — it’s bold in flavor, easy to prepare, and endlessly adaptable. Whether you’re making it for a quick lunch, a holiday table, or your next backyard BBQ, it always earns compliments.

Roasting the broccoli transforms it into something extra special — nutty, crispy, and just slightly smoky. Combined with a creamy dressing and your favorite mix-ins, this salad is a total crowd-pleaser.

FAQs

Can I use other vegetables instead of broccoli?

Absolutely! Roasted cauliflower, Brussels sprouts, or even green beans can be used in place of or alongside broccoli. Just make sure they’re roasted until golden and slightly crisp before adding to the salad.

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Is this salad gluten-free?

Yes, Liz’s Roasted Broccoli Salad is naturally gluten-free as long as all your ingredients (like mustard or store-bought dressings) are certified gluten-free. Always double-check labels if you’re cooking for someone with celiac or gluten sensitivity.

What’s the best way to store leftovers?

Store the salad in an airtight container in the refrigerator. If it’s already dressed, consume it within 2–3 days. For best texture, you can keep dressing and roasted veggies separate and combine just before eating.

Tried it?
Tag us @aiolirecipe on Instagram or leave a comment below with your twist on Liz’s Roasted Broccoli Salad!

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