Liz’s Roasted Broccoli Salad

Liz’s roasted broccoli salad is that smart crowd-pleaser you bring to every gathering and never bring home leftovers. This mix of roasted broccoli, smoky bacon, tangy feta, and bright lemon is hearty enough for dinner yet welcome on any potluck table. The best part Trust me – you will find yourself sneaking bites straight from the bowl before anyone else notices.

I whipped this up on a spur of the moment for a family weekend lunch and now my friends text for the recipe before every get together. It is that salad you make once and crave all year.

Ingredients

• Broccoli florets: Fresh crisp broccoli gives this salad structure and roasts into sweet caramelized bites Look for bright green florets without yellowing
• Olive oil: Use a good extra virgin olive oil for rich earthy notes
• Salt: Essential to unlock flavor in the broccoli and all the components
• Bacon: Adds deep savory flavor and crunch Thick cut bacon works best for hearty bits
• Shallots: Their sweet sharpness mellows in the oven A fresher shallot has a tight papery skin and no green shoots
• Feta cheese: Creamy and tangy with a touch of saltiness Sheep's milk feta crumbles best and has sharp flavor
• Sourdough bread: Day or two old is perfect for crispy croutons Choose a loaf with a chewy crust and open crumb
• Lemon zest and juice: Brightens everything and cuts the richness Always zest before juicing for best oils
• Garlic: Gives punchy aroma and bite Grate it fine for full flavor that melts in
• Freshly ground black pepper: Adds gentle heat and rounds out the flavors
• Extra olive oil: To finish and bring everything together at the end

Step-by-Step Instructions

Roast the Vegetables and Bacon:

Preheat the oven to four hundred twenty five degrees Arrange broccoli florets on one side of a large sheet pan Drizzle with olive oil and sprinkle with salt On the other side scatter bacon pieces and thinly sliced shallots If space is tight use two pans Roast for twenty to thirty minutes tossing once halfway until broccoli is charred and bacon is crisp Transfer roasted veggies and bacon to a large bowl

Make the Sourdough Croutons:

Lower oven temperature to three hundred seventy five degrees Drain excess bacon fat from the pan Add cubed sourdough and toss so each piece is coated in remaining bacon drippings Add extra olive oil or a touch of butter if needed Spread croutons in a single layer Bake five to seven minutes until edges are golden and crunchy

Finish and Serve:

Combine still warm broccoli bacon and shallots with crumbled feta in the bowl The heat will gently soften the feta making it extra creamy Add lemon zest fresh lemon juice and crispy croutons Grate in a clove of garlic for a bold kick Season generously with fresh ground pepper more salt and a drizzle of olive oil Taste and tweak the balance of lemon and salt as you like Best enjoyed slightly warm but just as good cold or at room temperature

Pin it

I am obsessed with the magic feta brings here It almost melts into the roasted veggies and ties every bite together Reminds me of late summer gatherings with my cousins when we would all try to sneak the crispy bacon pieces before dinner was even served

Storage Tips

This salad actually improves as it sits After it cools store leftovers in an airtight container in the fridge for up to three days The croutons will soften a bit but you can always toast them separately before serving if you like things extra crunchy Toss with a fresh splash of lemon juice for brightness before eating again

Ingredient Substitutions

No sourdough on hand Any rustic loaf or even whole wheat bread works for the croutons For a vegetarian spin skip the bacon and toss in roasted chickpeas or smoked almonds Goat cheese or blue cheese can sub for feta if you want a different tang Not into shallots Use red onion instead Thinly sliced for similar sweetness

Serving Suggestions

This roasted broccoli salad is hearty enough for lunch all on its own Add grilled chicken or tofu for extra protein Serve alongside roast chicken or pork tenderloin for an easy weeknight dinner It is stunning as a side at picnics and potlucks or piled over greens for a light main I love it packed into lunchboxes too

Cultural and Family Touch

Roasting broccoli is a game changer a trick passed down by my aunt who never believed salads should be cold bland or wilted Combining warm crunchy ingredients with briny cheese and lemon turns an ordinary veggie into something truly craveable It is a little bit Mediterranean a little American comfort and all family tradition in my kitchen

Pin it

Frequently Asked Questions

→ Can I use fresh broccoli instead of bagged florets?

Yes, chop fresh broccoli into bite-sized florets and follow the roasting instructions as usual.

→ Is there a substitute for bacon?

You can use turkey bacon or omit it for a vegetarian version. Add toasted nuts for extra crunch if desired.

→ How do I prevent croutons from getting soggy?

Add croutons just before serving and toss lightly to keep them crisp.

→ Can this salad be made ahead of time?

Roast and prep all components, then assemble just before serving for best texture and flavor.

→ What type of cheese works well instead of feta?

Try goat cheese or shaved Parmesan for a different flavor profile without losing creaminess.

→ Is this dish served hot or cold?

It’s delicious warm, cold, or at room temperature, so serve it however you prefer.