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Roasted Broccoli Salad

Roasted Broccoli Salad
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A vibrant roasted broccoli salad featuring crispy bacon, feta cheese, red onion, and roasted almonds, finished with fresh lemon zest and juice.

Ingredients

Scale
  • 6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1 lb broccoli florets, cut into 1 to 1 1/2-inch pieces
  • 2 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 medium red onion, thinly sliced
  • 1 medium lemon (for zest and juice)
  • 3 oz feta cheese, crumbled
  • 1/2 cup coarsely chopped whole, skin-on roasted almonds

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Scatter the cut bacon pieces over one half of a large rimmed baking sheet. Roast in the preheated oven for 5 minutes to give the bacon a head start on crisping.
  3. While the bacon roasts, place the broccoli florets in a large bowl. Drizzle with olive oil, season with kosher salt and black pepper, and toss to ensure an even coating.
  4. Remove the baking sheet from the oven. Add the thinly sliced red onion to the side with the bacon and toss briefly to combine.
  5. Arrange the seasoned broccoli florets in a single layer on the other empty half of the baking sheet.
  6. Return the baking sheet to the oven and continue roasting for another 20-25 minutes, or until the broccoli is tender with slightly browned edges, and the bacon is crisp.
  7. Once roasted, remove the baking sheet from the oven. Finely grate the zest of one lemon over the hot vegetables and bacon. Squeeze the juice from half of the zested lemon over everything.
  8. Add the crumbled feta cheese and coarsely chopped roasted almonds to the baking sheet.
  9. Toss all the ingredients together directly on the baking sheet to combine thoroughly.
  10. Serve this vibrant Roasted Broccoli Salad warm or at room temperature.

Notes

    Find it online: https://www.masterthecook.com/roasted-broccoli-salad/