A Broccoli Salad to Put on Repeat
RECIPES

A Broccoli Salad to Put on Repeat

Ready IN
30 mins
Servings
4
Save
By Lynda Balslev
Updated:

Feeling a little broccoli fatigue? This roasted broccoli salad is a delicious way to shake things up. Roasting brings out the broccoli’s natural sweetness, toasted almonds add satisfying crunch, and sweet raisins provide little bursts of flavor in every bite. A tangy balsamic dressing ties it all together, adding richness with just the right amount of zing.

This salad keeps well, making it perfect for preparing ahead or packing for a picnic. Whether you’re serving it as an easy weeknight side, meal-prepping lunches, or adding it to a party spread, this hearty salad is simple to make, satisfying, and full of wholesome flavor.

Roasted Broccoli Salad With Almonds and Raisins
Lynda Balslev
Time
30 mins
(Prep 15 minsCook 15 mins)
Servings
4
Ingredients
For the Dressing
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, grated
  • 1 teaspoon runny honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
For the Salad
  • 2 medium broccoli heads, about 2 pounds
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup almonds, toasted, coarsely chopped
  • 1/4 cup dark or golden raisins
  • 1/2 teaspoon finely grated lemon zest
Instructions
STEP 1
Whisk the dressing ingredients in a small bowl.
STEP 2
Trim the broccoli stalks, leaving about 1 inch of the stalk intact. Save the cut stalks for another use.
STEP 3
Cut the florets into bite-size pieces. Place in a large bowl. Add the oil, salt, and black pepper and toss to coat.
STEP 4
Heat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment.
STEP 5
Spread the broccoli on the baking sheet. Transfer to the oven and roast until crisp-tender and charred in spots, about 8 minutes, shaking the pan once or twice. Remove and cool slightly, about 10 minutes.
STEP 6
Transfer the broccoli to a bowl. Add the almonds, raisins, and lemon zest. Drizzle the dressing over the salad and toss to coat. Taste for seasoning.
STEP 7
Refrigerate the salad for at least 1 hour or up to 4 hours to allow the flavors to develop. Serve chilled or at room temperature.
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Lynda Balslev
Lynda Balslev
Author
Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Balslev studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2026 Lynda Balslev. Distributed by Andrews McMeel Syndication.