Liz’s Roasted Broccoli Salad
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(53)
Ingredients
~6 servings
- 2 bags of broccoli florets (24 ounces total)
- Olive oil
- Salt
- 12 slices bacon, cut into small pieces
- 1–2 shallots, thinly sliced
- 4 ounces crumbled feta
- 3–4 thick slices sourdough, cut into cubes
- Zest of 2 lemons
- Lemon juice to taste
- 1 clove garlic, grated
- Salt, pepper, olive oil to finish
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Preparation
Step 1
Preheat oven to 425 degrees. Place broccoli on a large sheet pan, on one side. Place bacon and shallots on the other side. 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.
Step 2
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.
Step 3
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.
Step 4
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Chef's notes
Pancetta can be substituted for bacon. Dice it up into tiny cubes, fry it, and toss it on the salad.
For longer-lasting leftovers, store the broccoli and other ingredients separate from the sourdough croutons.
This salad can be a full meal due to its filling ingredients like bread, bacon, cheese, and roasted broccoli.
