Can I use frozen broccoli for this recipe?

Fresh broccoli works best for roasting as it caramelizes beautifully. Frozen broccoli tends to release too much moisture and won't achieve the same crispy edges. If frozen is all you have, thaw and pat it very dry before roasting, and expect to add 5-10 minutes to the cooking time.

How can I make this recipe gluten-free?

Simply substitute your favorite gluten-free bread for the sourdough croutons, or skip them altogether and add toasted nuts for crunch instead. The rest of the ingredients are naturally gluten-free, but always check your bacon packaging to be sure.

My family doesn't like feta cheese. What can I use instead?

Goat cheese provides a similar creamy texture with a milder flavor. For something completely different, try shredded mozzarella for a melty option or even small cubes of cheddar for a sharper flavor. You could also omit the cheese entirely and add a dollop of Greek yogurt for creaminess.

Can I prepare components ahead of time for a dinner party?

Absolutely! Roast the broccoli, bacon, and shallots up to a day in advance and store in the refrigerator. Make the croutons up to 6 hours ahead and store in an airtight container at room temperature. When ready to serve, warm the broccoli mixture slightly, then toss everything together with the fresh lemon and garlic.

Liz's Roasted Broccoli Salad Recipe

Name: Liz's Roasted Broccoli Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Modern
Ingredients: 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

Description

A savory and tangy roasted broccoli salad featuring crispy bacon, sourdough croutons, and crumbled feta, brought together with the zesty flavor of lemon for a delightful, versatile dish.

Ingredients

Units Scale

Roasted Broccoli

- - 2 bags of broccoli florets (24 ounces total)
  - Olive oil
  - Salt

The Extras

- 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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Instructions

Roast broccoli, bacon, and shallot: Preheat oven to 425 degrees. Place broccoli on a large sheet pan, on one side. Place bacon and shallots on the other side. (If you’re running out of room you can separate this onto two sheet pans.) 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.
Make sourdough croutons: 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.
Toss and serve: 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.

Notes

You can prepare this recipe on a single sheet pan or opt for two if space is needed.
This salad is delicious served hot, cold, or at room temperature.
Add more olive oil or butter for richer croutons if needed.
The freshly grated garlic adds a nice bite to the final dish if you enjoy bold flavors.
Adjust salt, pepper, and lemon juice to taste to balance the flavors perfectly.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 450mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 8g
Cholesterol: 30mg