Broccoli cranberry and goat cheese salad is simple enough to have on a weeknight, but also special enough to serve on a holiday.
It starts with crisp, roasted broccoli with a simple dressing and delicious toppings.
And if you don’t like goat cheese you could always substitute feta cheese.
This was our week night side dish and I was serving four people.
If you are making this for a more special occasion and feeding more people, simply double or triple the recipe.
How to make broccoli cranberry and goat cheese salad
First set out your ingredients which is a bunch of broccoli, honey, balsamic vinegar, and the toppings of pine nuts, cranberries, and goat cheese crumbles.
Cut the bunch of broccoli into florets aiming for them to be around the same size.
I find that using my kitchen scissors makes this job super easy.
Put the broccoli florets on a baking sheet and drizzle with olive oil, kosher salt, and pepper and toss until combined.
Then they go into a 450 degree oven for about 12 minutes.
Once the broccoli is perfectly roasted, drizzle a little more olive oil and a tablespoon each of honey and balsamic vinegar.
Toss until combined and taste for seasoning, add more kosher salt and pepper if needed.
Next transfer the roasted broccoli to a serving dish.
Finally add your toppings of pine nuts, dried cranberries, and goat cheese crumbles.
Or if you are serving a crowd you may want to leave the toppings on the side and everyone can top their own.
Broccoli cranberry and goat cheese salad was a nice, welcome change from a typical vegetable side dish!
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Broccoli Cranberry and Goat Cheese Salad
Broccoli Cranberry and Goat Cheese Salad is a holiday worthy side dish, but easy enough to make for a week night side dish!
- 1 bunch broccoli cut into florets
- olive oil, kosher salt, pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/4 cup crumbles goat cheese
- 1/4 cup dried cranberries
- 1/4 cup toasted pine nuts
Put the broccoli florets on a baking sheet and drizzle with olive oil, season with kosher salt and pepper. Toss until the broccoli is evenly coated.
Place the broccoli in a 450 degree oven for 12 to 15 minutes or until the broccoli is cooked how you like.
Then drizzle more olive oil over top and add the balsamic vinegar and honey. Toss until combined, taste for seasoning and add more kosher salt and pepper if needed.
Transfer to a serving dish and top with the crumbled goat cheese, dried cranberries, and toasted pine nuts.