Recipes

lunch

Liz’s Roasted Broccoli Salad

☆☆☆☆☆
★★★★★
5

| Published on November 13, 2024

This Roasted Broccoli Salad is EVERYTHING! Bright lemon, crisped-up bacon, tangy feta, and it’s all built around a big bowl of roasted broccoli. A true hero of a meal!

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Liz’s Roasted Broccoli Salad

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Servings:

6

Yield:

6-ish servings

Jump to Nutrition Facts

Here’s the thing I want you to know about this roasted broccoli salad:

It’s quite possibly my favorite way I’ve ever eaten broccoli in my life.


The ingredients here are humble and low-key, but together they make a FLAVOR BANG:

  • shallot
  • bacon
  • feta
  • lemon
  • broccoli
  • sourdough

Throw in some olive oil, salt, pepper, and you are ready to embark on a beautiful roasted broccoli journey.

Ingredients in bowls for Roasted Broccoli Salad. Each ingredient has a purple label over the top with the name of the ingredient.

This Has Everything You Could Want In a Salad

The flavors in this are just everything I want in all my meals ever: tangy, crunchy, slightly bitter and bright from the lemon zest, salty from the crisped-up bacon, and all built around a big bowl of roasted broccoli, which, in and of itself is a true hero.

Reasons I love this as an SOS meal:

  • It’s incredibly delicious. Good food, good mood. Instant lift.
  • The actual hands-on prep for this is so minimal. Basically everything happens on a sheet pan, leaving you plenty of time to… not be in the kitchen.
  • This is super customizable. For example, if you wanted to really bulk it up you could add some rotisserie chicken or some more roasted veggies.
  • It actually keeps really nicely as leftovers. The bread is the one tricky thing that can get soggy, so just keep those croutons nice and dry in a separate container. But truly, this salad can be eaten and enjoyed hot, cold, room temp – I know you’re going to question it but I have even eaten these leftovers for breakfast. Riding that SOS train all the way to the very last stop.

Roasted broccoli salad in a large bowl.

I don’t want you to be jealous, but as I write this, there is a sheet pan of broccoli, bacon, and shallots in my oven.

My house smells amazing, I will be eating this soon, and IT IS A GLORIOUS DAY.

Roasted broccoli salad on a plate with lemon slices and a fork.

Ingredients

the extras

  • salt, pepper, olive oil to finish
  • 12 slices bacon, cut into small pieces
  • 4 ounces crumbled feta
  • 34 thick slices sourdough, cut into cubes
  • 12 shallots, thinly sliced
  • 1 clove garlic, grated
  • lemon juice to taste
  • zest of 2 lemons

roasted broccoli

  • salt
  • olive oil
  • 2 bags of broccoli florets (24 ounces total)

Directions

Step 1

Roast broccoli, bacon, and shallot: Preheat oven to 425 degrees. Place broccoli on a large sheet pan, on one side. Place bacon and shallots on the other side. (If you’re running out of room you can separate this onto two sheet pans.) Drizzle broccoli with a little olive oil, and sprinkle with salt. Roast everything for 20-30 minutes, until things are nice and browned. Transfer broccoli, bacon, and shallots to a bowl.

Liz’s Roasted Broccoli Salad1

Step 2

Make sourdough croutons: Turn the oven temp down to 375 degrees. Drain off excess bacon fat if needed, and then add sourdough to the bacon pan and toss to coat in the bacon fat. Add more olive oil or butter as needed to get the croutons evenly coated. Bake for 5-7 minutes until crispy and lightly browned.

Liz’s Roasted Broccoli Salad2

Step 3

Toss and serve: Toss broccoli, bacon, and shallot with feta (add it while everything is hot so it melts a little bit! so yum), lemon zest and lemon juice, and sourdough croutons. Finish with a clove of freshly grated garlic, if you can handle the bite, which I most definitely can! Also: salt, pepper, and olive oil to taste. You can eat this hot or cold or room temp, and it will be so delicious all of the above ways.

Liz’s Roasted Broccoli Salad3

Editor's Note:

How long do leftovers stay good? If you can store the broccoli and other ingredients separate from the sourdough croutons, this will stay well for about 3-5 days in a sealed container in the fridge. If the croutons are mixed with the dressing and other ingredients, they might break down quicker and get soggy the next day. But, I mean, I’ve eaten it as slightly soggy leftovers, and it’s still very delicious. 🙂

Nutrition Facts(per serving)

302

Calories

16g

Fat

27g

Carbs

12g

Protein

Show Full Nutrition Label

Nutrition Facts

Servings per Recipe: 6

Calories: 302

% Daily Value *

Total Fat: 16g

20.5%

Saturated Fat: 5g

25.0%

Cholesterol: 32mg

10.7%

Sodium: 964mg

41.9%

Total Carbohydrate: 27g

9.8%

Dietary Fiber: 4g

14.3%

Total Sugars: 4g

8.0%

Protein: 12g

24.0%

Vitamin C: 104mg

115.6%

Calcium: 0mg

0.0%

Iron: 2mg

11.1%

Potassium : 471mg

10.0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Keywords:

Lunch recipes, lizs recipe, roasted recipe, broccoli recipe, salad recipe, Liz’s Roasted Broccoli Salad recipe

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