Charred Broccoli Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Trim the broccoli florets and toss them with olive oil, salt, and pepper.
• STEP 3.Spread the broccoli florets in a single layer on a baking sheet and roast for 15-20 minutes, or until they are slightly charred and tender.
• STEP 4.While the broccoli is roasting, prepare the lemon vinaigrette by whisking together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
• STEP 5.Once the broccoli is done, transfer it to a large bowl and let it cool slightly.
• STEP 6.Add the sliced almonds, crumbled feta cheese, and lemon vinaigrette to the bowl with the broccoli and toss to combine.
• STEP 7.Serve the charred broccoli salad immediately, or refrigerate it for later use.
• STEP 8.This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to spread the broccoli florets in a single layer on the baking sheet to ensure even roasting.
• Feel free to add other toppings such as dried cranberries or sunflower seeds for extra flavor and texture.
• For a vegan version, omit the feta cheese or substitute it with vegan cheese or nutritional yeast.

Storage and Serving

• Serve the charred broccoli salad as a side dish with grilled meats or as a light lunch on its own.
• To store, transfer the salad to an airtight container and refrigerate for up to 3 days.
• Before serving leftovers, give the salad a quick toss to redistribute the dressing and toppings.