Turn a summertime favorite into a cold-weather side with thisRoasted Broccoli Salad.
Antioxidant-rich broccoli becomes fork-tender and slightly caramelized around the edges from oven-roasting with sweet shallots.
Keep reading for our expert tips, including ingredient substitutions.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Place broccoli and shallots on a large rimmed baking sheet.
Drizzle with 1 tablespoon oil, tossing until evenly coated; arrange in an even layer.
Roast until the broccoli is bright green and browned in spots, 18 to 20 minutes.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Let cool slightly, about 5 minutes.
Transfer the broccoli mixture to a large bowl.
Pour in the vinaigrette; toss well to coat.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Sprinkle with 12 cup feta and 2 tablespoons each sunflower seeds and cranberries.
Shallots may turn slightly gray while being stored, but they are safe to eat.
Reheat at 400F until slightly warmed, 3 to 4 minutes, and proceed with the remaining steps.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
you’re free to also enjoy this salad cold.
Its even great withOven-Roasted PorkandEasy-Baked Fish Fillets.
