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.

Roasted Broccoli, Red Onion and Grape Salad

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Course: Lunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Degree of Difficulty : Easy
Servings: 6


  • 2 heads broccoli florets
  • 1/2 red onion peeled and thickly sliced
  • 2 tbsp olive oil to drizzle over the broccoli and red onion
  • kosher salt

Salad Bits

  • 3/4 cup golden raisins
  • 6 tbsp sherry vinegar
  • 2 cups red seedless grapes halved
  • 1 cup chopped celery
  • 1 cup sliced almonds toasted


  • 1/2 cup mayonnaise
  • 2 tbsp milk
  • 1 tbsp sugar
  • 1 tbsp white wine vinegar
  • Kosher salt and freshly ground black pepper


  • Gather all ingredients before starting recipe
  • Pre heat oven to 425°

Roast Broccoli

  • 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.
  • Roast in a pre heated oven for 15-20 minutes, or until the broccoli begins to char


  • Toast a cup of almonds in a shallow pan over medium heat for 5-6 minutes, until fragrant. Remove from heat and reserve.
  • 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
  • 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
  • Drain raisins from vinegar and add to dressing.
  • Add roasted broccoli and red onion to dressing and toss all to combine.
  • Sprinkle with toasted almonds and gently toss to combine.

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