Description
This Roasted Broccoli Salad brings together crispy, caramelized broccoli, crunchy almonds, juicy pomegranate seeds, and a tangy yogurt dressing for a warm, vibrant, and incredibly satisfying salad.
Ingredients
Scale
- 5 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 small garlic clove, minced
- 1/4 cup sliced almonds, toasted
- 1/3 cup pomegranate seeds
Instructions
- Preheat Your Equipment: Preheat oven to 425°F (220°C) and line a baking sheet with parchment or foil.
- Combine Ingredients: Toss broccoli with olive oil, salt, and pepper in a bowl.
- Prepare Your Cooking Vessel: Spread broccoli on baking sheet in a single layer.
- Assemble the Dish: In another bowl, whisk yogurt, lemon juice, honey, and garlic to make dressing. Season to taste.
- Cook to Perfection: Roast broccoli for 20–25 minutes, flipping halfway, until edges are crisp and browned.
- Finishing Touches: Toss roasted broccoli with almonds and pomegranate seeds. Drizzle with dressing and toss gently.
- Serve and Enjoy: Plate and serve warm or at room temperature with extra toppings if desired.
Notes
- Dry broccoli thoroughly before roasting to ensure crisp edges.
- Toast nuts separately for deeper flavor.
- Double the dressing to use on other dishes during the week.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg