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Roasted Broccoli, Feta and Cranberry Salad

Colourful, delcious and healthy salad
Prep Time20 minutes
Cook Time20 minutes
Course: Side Dish
Keyword: broccoli feta cranberry, roasted broccoli feta, summer salad
Servings: 4

Ingredients

Roasted Broccoli

  • 700 gram broccoli broken into small florets
  • 3 tbsp olive oil
  • 2 teaspoon garlic minced
  • 2 teaspoon chilli flakes
  • 1 teaspoon salt
  • 1/2 tsp pepper

Salad

  • 1 small red onion thinly sliced
  • 2 apples cored and chopped
  • 2 carrots grated
  • 1/2 cup feta crumbled
  • 1/2 cup dried cranberries
  • 1/2 cup roasted almonds or pecan nuts

Salad Dressing

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoon honey
  • 2 tablespoon fresh lemon juice

Instructions

  • Preheat the oven to 180 degrees celsius. Mix the olive oil, chilli flakes, garlic, salt and pepper together, in a large bowl. Toss the broccoli in and mix well, ensuring everything is well coated. Spread on a lined baking sheet and roast in the oven for 30 minutes or until broccoli is tender and slightly charred. Remove from the oven and set aside.
  • Whisk the ingredients for the salad dressing in a small bowl and refrigerate
  • Chop the apple and grate the carrot. Thinly slice the onion. Transfer the ingredients into a salad bowl together with the broccoli, pecan nuts and cranberries. Add the salad dressing to the salad and toss to combine

Notes

  1. One round of feta makes about 1/4 cup crumbled or cut into tiny cubes
  2. If you do not have sour cream you can use yogurt instead. The flavour won't be as rich and delicious but still works
  3. The feta has enough saltiness so no need for salt in the dressing