Liz’s Roasted Broccoli Salad Recipe

I can’t get over how a big bowl of roasted broccoli becomes the salad everyone suddenly wants seconds of. With lemon, bacon, and feta in the mix, Liz’s Roasted Broccoli Salad is the one I keep making on repeat.

I’m obsessed with Liz’s Roasted Broccoli Salad because it hits every craving I have when I want something fresh but still seriously satisfying. The roasted broccoli gets those crisp, almost-charred edges I can’t stop picking at, and the bacon brings that salty crunch that makes the whole bowl feel a little dangerous.

And then there’s the bright, punchy bite that keeps everything from feeling heavy. I love a salad that doesn’t act like a side dish.

This one shows up loud, loaded, and fully ready to steal lunch. Big texture.

Big flavor. Zero boring bites.

I keep going back.

Ingredients

• Roasted broccoli gets crispy edges and stays hearty, so it actually feels filling.
• Olive oil helps everything brown up nicely and adds that cozy, savory richness.
• Salt and pepper keep it simple, but they wake up every bite.
• Crispy bacon brings smoky crunch, because yes, broccoli deserves a little fun.
• Feta adds salty, creamy tang that makes the salad way less boring.
• Red onion gives sharp bite, but thin slices keep it from taking over.
• Toasted almonds add crunch and a little nutty flavor you’ll totally notice.
• Lemon juice brightens the whole thing, so it doesn’t feel heavy.
• Lemon zest adds fresh pop without making the salad taste too sour.
• Dijon gives the dressing a tiny kick and helps it taste balanced.
• Honey softens the sharp stuff just enough.

  Basically, it smooths things out.

• Cherry tomatoes are optional, but they add juicy sweetness and pretty color.

Ingredient Quantities

• 2 pounds broccoli florets
• 3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 6 slices bacon, cooked crisp and chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup toasted sliced almonds
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Optional: 1/4 cup cherry tomatoes, halved

How to Make this

1. Preheat oven to 425 degrees F and line a baking sheet with foil or parchment.

2. Toss broccoli florets with 2 tablespoons olive oil and salt and freshly ground black pepper to taste; spread in a single layer on the prepared sheet.

3. Roast broccoli until edges are crisp and stems are tender, about 18 to 22 minutes, turning once halfway through.

4. While broccoli roasts, cook bacon in a skillet over medium heat until crisp; transfer to paper towels and chop when cool.

5. Whisk together 1 tablespoon olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, and a pinch of salt and pepper to make the dressing.

6. Toast sliced almonds in a dry skillet over medium heat until fragrant and lightly golden, watching carefully so they do not burn.

7. When broccoli is done, let it cool slightly in the pan for 5 minutes.

8. In a large bowl, combine the roasted broccoli, chopped bacon, crumbled feta, thinly sliced red onion, toasted almonds, and optional halved cherry tomatoes.

9. Pour the dressing over the salad and toss gently to coat evenly.

10. Taste and adjust seasoning with salt and pepper as needed; serve warm or at room temperature.

Equipment Needed

1. Oven
2. Baking sheet lined with foil or parchment
3. Large mixing bowl
4. Skillet (for bacon and toasting almonds)
5. Whisk
6. Chef knife and cutting board
7. Tongs or a spatula
8. Measuring spoons and measuring cups
9. Paper towels
10. Serving spoon or salad tongs

FAQ

Liz’s Roasted Broccoli Salad Recipe Substitutions and Variations

• Broccoli florets: use cauliflower florets for similar texture and roast time, or broccolini for a more tender, slightly sweeter bite.
• Bacon: substitute pancetta for an Italian flavor, or smoked turkey bacon for a leaner, lower fat option.
• Crumbled feta cheese: swap in goat cheese for tang and creaminess, or cotija for a firmer, saltier crumble.
• Toasted sliced almonds: use chopped walnuts for earthiness, or pumpkin seeds for a nut free, crunchy alternative.

Pro Tips

1. Roast the broccoli on a hot, roomy sheet so pieces get a little char and stay crisp. Crowding traps steam and makes florets soft instead of pleasantly caramelized.

2. Save a spoonful of bacon fat to toss with the broccoli before roasting or to whisk into the dressing. It adds smoky depth and helps the flavors cling to the veggies.

3. Toast the almonds just until they start to brown and smell nutty, then transfer them off the heat immediately. Nuts go from perfect to bitter very quickly, so watch them closely.

4. If you want brighter flavor, make the dressing a little ahead and let it sit for 10 to 15 minutes so the mustard and lemon meld. Taste again before tossing and add a touch more honey if the lemon is too sharp.