A delicious 30-minute salad for healthy weeknight dinners in fall or spring. Tossed with a bright Apple Cider and Honey Vinaigrette. Gluten free.
This is my perfect weeknight salad. I like to start the week off on the lighter side… less bread, less starch. It often goes downhill from there… by Thursday it could be all cakes & cocktails, but come Monday it’s time to get it back together. Which still doesn’t mean eating bland food!
I love this salad for its balance of bright flavors and variety of textures: the salty ricotta salata, a pop of tartness from the dried cranberries, a meaty bite from the roasted broccoli, crunch from the pine nuts. It’s brought together with a simple sweet & mellow apple cider honey vinaigrette.
Roasted Broccoli & Cranberry Salad
Prep time
Cook time
Total time
Author: Jeanine Donofrio
Serves: 2
Ingredients
- 2 cups broccoli florets
- ¼ cup pine nuts
- 4 cups lettuce (1 small head)
- ¼ cup dried cranberries
- ¼ cup ricotta salata, crumbled or chopped into tiny cubes
- Extra-virgin olive oil, for drizzling
- Sea salt and fresh black pepper
- A protein of your choice: chickpeas, tofu, etc. (optional)
For the Apple Cider & Honey Vinaigrette: (this might make extra)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- ¼ cup extra-virgin olive oil
- Sea salt and fresh black pepper
Instructions
- Preheat the oven to 450 degrees. Place the broccoli florets on a baking sheet, drizzle with olive oil, and toss with a few pinches of salt and pepper. Roast in the oven until dark brown, around 20 minutes.
- Make the dressing while you wait: In a small saucepan over low heat, heat the vinegar and honey until warm. Turn off the heat and whisk in the olive oil. Season with salt and pepper. Set aside.
- Toast the pine nuts in a small skillet over low heat for just a couple of minutes until golden brown. Set aside.
- Assemble the salad with the lettuce, roasted broccoli, cranberries, ricotta, toasted pine nuts, and protein, if using. Toss salad with as much or little dressing as you like.
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This looks amazing! I always get similar salads to this when I go out, so glad I found a recipe for it. thank you for sharing!!
YUMMY salad! Thank you! Had broccoli in my refridge, long day at work, so easy to put together. After tasting the dressing I decided to add a teaspoon of Dijon mustard. So tasty! Thank you for the recipe!
I made this salad last Friday night and my husband loved it so much he asked for it again Saturday AND Sunday for lunch.
I didn’t have ricotta salata (one of my favourite cheeses, but I forgot to stop at the cheesemonger to pick it up) so I used parmigiano in its place. The salty bite was perfect, but next time I’ll remember the ricotta.
And the vinaigrette – it’ll get many repeat performances at our table.
Thank you for this recipe!
What a beautiful salad! I adore ricotta salata and buy several wedges whenever I can find it. I will be giving this one a try!
This is a very smart salad! I agree Monday is not just for eating bland food, this is a perfect example.
Beautiful salad! I love the roasted broccoli in there!
What a great idea to add roasted broccoli. Yum! 🙂 This salad looks fantastic. Any salad with cranberries is guaranteed to be tasty. Great post!
What a great combination! I’m especially intrigued by the honey vinaigrette–sounds perfect with the broccoli and nuts.
I have been munching on roasted broccoli salads myself! I think there is no better way to enjoy the little green guys 😀
Very healthy flavours indeed! I love the gorgeous red of the cranberries peeking out of the salad.