I have to give credit to Molly Yen for this wonderful Roasted Broccoli salad that caught my husband’s attention. I paired it with pan fried pork chops for a great weeknight meal.

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  • Course Lunch
  • Cuisine American
  • Keyword Diet Friendly, Different, Flavor, Healthy, Summer, Vegetables, Vegetarian, Week Night Dinner
Servings Prep Time Cook Time
6 15 minutes 20 minutes
Passive Time Total Time
35 min
Servings Prep Time Cook Time
6 15 minutes 20 minutes
Passive Time Total Time
35 min
Degree of Difficulty
  • 2 heads broccoli florets
  • 1/2 red onion peeled and thickly sliced
  • 2 tbspn olive oil to drizzle over the broccoli and red onion
  • kosher salt
Salad Bits
  • 3/4 cup golden raisins
  • 6 tbspn sherry vinegar
  • 2 cups red seedless grapes halved
  • 1 cup chopped celery
  • 1 cup sliced almonds toasted
  • 1/2 cup mayonnaise
  • 2 tbspn milk
  • 1 tbspn sugar
  • 1 tbspn white wine vinegar
  • kosher salt and freshly ground black pepper
  1. Gather all ingredients before starting recipe
  2. Pre heat oven to 425°
Roast Broccoli
  1. Place broccoli florets on sheet pan and add sliced onions at one end, drizzle with olive oil and season with kosher salt. Toss to combine.
  2. Roast in a pre heated oven for 15-20 minutes, or until the broccoli begins to char
  1. Toast a cup of almonds in a shallow pan over medium heat for 5-6 minutes, until fragrant. Remove from heat and reserve.
  2. Combine raisins with sherry vinegar in a small sauce pan, bring to a boil, remove from heat and allow to steep for 10-15 minutes
  3. Combine mayo, milk, sugar, vinegar, pinch of salt and black pepper in a large bowl, stir to combine. Finely chop 1 stalk of celery and slice red seedless grapes in half and add to dressing
  4. Drain raisins from vinegar and add to dressing.
  5. Add roasted broccoli and red onion to dressing and toss all to combine.
  6. Sprinkle with toasted almonds and gently toss to combine.

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