Roasted Broccoli Salad

I am craving spring, warmer days, and being able to entertain with grilled foods. This salad is the perfect bridge between the winter and spring and will be amazing to have throughout the year. The freshness is perfect for the taste of warm days. Broccoli is one of the only vegetables my youngest eats without complaining and I take advantage of that with this, I just can’t call it salad because she thinks she hates salad. My husband was very skeptical of this combo when I made it for some dear friends coming over for dinner. But it was a hit with everyone! Try it for your next party or for a yummy side at a weeknight dinner.

Some ideas on what to serve this with are: Slow Cooker BBQ Ribs, Ranch Chicken Tenders, Grilled Citrus Chicken, “Buttermilk” Chicken, Slow Cooker Onion Ranch Chicken, and Summer Pesto and Sausage Kabobs. Sides that play well are: Grilled Potato Rounds, BBQ Slaw, and Traditional Deviled Eggs

Roasted Broccoli Salad

• 1 pound broccoli, about 4 small heads, chopped florets

• 2 Tablespoons oil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 1/4 cup apple, small dice

• 4 slices bacon, cooked and crumbled (or plant-based bacon)

• 1 1/2 cup carrots, about 2 large carrots, small dice

• 4 green onions, sliced

• 3 Tablespoons roasted and salted sunflower seeds

• optional - 1/4 cup red onion, finely diced

Dressing

• 1/4 cup mayonnaise

• 1/4 cup cashew yogurt (or favorite yogurt)

• 1/4 cup white wine vinegar

• 1/4 cup olive oil

• 1/2 teaspoon smoked paprika

• 1 1/2 teaspoon freeze-dried chives

• 1/2 teaspoon dried dill

• 1 teaspoon garlic powder

• salt and pepper to taste

- Arrange the bacon in a small baking sheet and place into the oven. Turn oven to 400 and bake bacon for 15-17 minutes. Cool and crumble.

- Toss the broccoli florets with the oil, salt, and pepper and roast for 20 minutes.

- In a large bowl, combine the dressing ingredients and whisk together. Add the broccoli, bacon, and remaining ingredients and toss with the dressing. Chill in the fridge for a couple hours and serve!

I love that I can roast the broccoli and bacon at the same time to keep it fast!

Now make the dressing in a large bowl so you don’t dirty another bowl. I’m all about keeping the dishes at a minimum around here.

Whisk it up and now it is ready for everything else.

Here is everything. I have made it with red onion and without and it is great either way. Just add the broccoli and toss it all up!

Cover and chill in the fridge until you are ready to serve, then put it in a pretty bowl!