Roasted Broccoli Salad With Feta

 Everyone needs a salad that not only pleases a crowd but also comes together quickly. Enter this Roasted Broccoli Salad with Feta.

Everyone needs a salad that not only pleases a crowd but also comes together quickly. Enter this Roasted Broccoli Salad with Feta.

Often when I teach my childhood culinary education classes, I ask the students to tell me their favorite vegetable. There’s usually some head scratching and some silence as they try to recall a time when they actually liked a vegetable let alone had a favorite.

I typically break the silence by announcing proudly that my favorite vegetable is broccoli.

Oh, some of their faces after my admission are just priceless although there are some who share in my adoration of this cruciferous vegetable. And to be fair, by the end of our program there are a whole lot of vegetable/broccoli lover converts!

But back to the reasons why I love broccoli. For starters, it’s just so versatile. Cut small or sliced thinly it can be eaten raw in super simple slaws or it can be cooked with some stock, cream and cheese for a soup perfect as the temperature continues to drop. You can also use every single part of the broccoli plant (don’t toss the stalks!) which means it reduces your food waste and is super economical.

However, one of my favorite reasons that broccoli tops my list is because it becomes something else entirely when roasted. And while you can simply roast some up and eating it as is, using it in this Roasted Broccoli Salad with Feta is highly recommended.

 This Roasted Broccoli Salad with Feta is perfect as a holiday side dish or an everyday meal.

This Roasted Broccoli Salad with Feta is perfect as a holiday side dish or an everyday meal.

This simple salad is packed with perfectly roasted broccoli, scallions, sweet golden raisins and crunchy pepitas. Crumbled feta cheese lends a creaminess to the salad while a simple red wine vinaigrette provides acidity.

And while broccoli isn’t the most traditional green vegetable for your holiday table, after making this dish I think it will be. It’s perfect for busy holiday dinners or potlucks as it can be served at room temperature so there’s no need to worry about cramming another dish into the oven or microwave.

Here are a few other important facts about this dish:

  • Substitutions: If feta isn’t your thing, crumbled goat cheese can also work well!

  • Leftovers: This dish can be stored in the fridge for up to 3 days in an airtight container. Turn the leftovers into a complete meal by adding some white beans or chickpeas and a grain like quinoa or brown rice.

  • Toasted Pepitas: Pepitas are pumpkin seeds and can be toasted by placing on a baking sheet and placing in an oven that’s been preheated to 425F. Toast for 8-10 minutes, shaking the pan often to prevent browning.

I hope you give this wonderful variation on a salad a try and if you become a broccoli convert, be sure to let me know! Don’t forget to tag any of your photos with #wellnessbykristen

Roasted Broccoli Salad with Feta

Serves: 4-6

Time: 35 Minutes

Ingredients:

For the Salad

6 cups finely chopped broccoli (it’s okay to use some of the stem too!)

1 large shallot, chopped

1/4 cup olive oil

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1 cup sliced scallions (green parts only)

1 1/4 cups golden raisins

1/2 cup pepitas, toasted

4 ounces feta cheese, crumbled


For the Dressing

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1/4 cup olive oil

Instructions:

1. Preheat oven to 425F.

2. In a large bowl, combine the broccoli, shallot, olive oil, sea salt and black pepper. Toss well to combine and then transfer to a large rimmed baking sheet.

3. Spread the broccoli and shallot mixture into a single layer. Depending on the size of your baking sheet you may need to do this in two batches. Having the broccoli in a single layer prevents the broccoli from steaming and lets it get crispy.

4. Roast the broccoli for 20-25 minutes or until lightly charred.

5. While the broccoli is roasting, make the dressing by combining the red wine vinegar, Dijon mustard, honey, sea salt, black pepper and oil in a small jar or bowl. Whisk or shake well until combined and slightly creamy. Set aside.

6. Place the roasted broccoli in a large serving bowl. Add the scallions, golden raisins, toasted pepitas and crumbled feta cheese. Pour the dressing on top and toss well to combine.

7. Serve the salad warm or at room temperature. Store any leftovers (if there are any!) in an airtight container for 3 days in the fridge. Let come to room temperature before serving.