Broccoli Cranberry Almond Salad with Lemon Vinaigrette
A vibrant and healthy salad featuring roasted broccoli, sweet cranberries, crunchy almonds, and a zesty lemon vinaigrette. Perfect as a light lunch or side dish.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Whisk
Ingredients
Main Ingredients
- 1 large head Broccoli florets
- 1/2 cup Dried cranberries
- 1/2 cup Sliced almonds Toasted
- 1/4 cup Red onion Finely chopped
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice Freshly squeezed
- 1 tablespoon Honey
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Toss broccoli florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender-crisp.
- Meanwhile, whisk together remaining olive oil, lemon juice, honey, salt, and pepper in a small bowl to make the vinaigrette.
- Once broccoli is cool, combine it with cranberries, almonds, and red onion in a large bowl.
- Pour the vinaigrette over the salad and toss gently to combine.
- Serve immediately or chill for later.
Notes
For a warmer salad, serve immediately after tossing with the vinaigrette. You can substitute pecans or walnuts for almonds. Add some crumbled feta cheese for extra flavor.