Salads

November 9, 2021

Easy Roasted Broccoli Salad with Bacon and Feta

Fresh broccoli florets, turkey bacon, feta cheese, roasted shallots and garlic, and a simple lemon vinaigrette all come together for the best Roasted Broccoli Salad! All you need is 30 minutes for this easy side dish.

Being a food blogger is an interesting job: you're supposed to be original and unique, but also create your own version of recipes that are already out there. Confusing right? Like it's your job to develop brand new recipes, but to also redo existing recipes without copying.

It's a hard balance to maintain, especially as a small blogger. I find it intimidating to compete for internet and Google space among the big food bloggers like Pinch of Yum, Sally's Baking Addiction, Ambitious Kitchen, Broma Bakery, and Half Baked Harvest.

But, it's also a fun challenge. I get to share my version of the best recipes out there like homemade Alfredo or classic Chicken Cordon Bleu and it's unique to me and my style of cooking!

Here at Ka Pai Cooking, we're all about healthy spins on traditional favorites as well as new and exciting healthy dishes.

Today's recipe is my version of a roasted broccoli salad from Pinch of Yum. I'll be honest, when Lindsay first shared this recipe, I made it the same day, but it didn't turn out like I hoped.

I also wanted a bit more protein and less saturated fat. So I decided to change a few things (enough that I'm not plagiarizing!) and make it my own!

Today's Easy Roasted Broccoli Salad is made entirely on a sheet pan with a simple lemon vinaigrette and it's the perfect addition to your Thanksgiving menu!

A plate of Roasted Broccoli Salad

Simple ingredients, bold flavors

Not only is this roasted broccoli salad incredibly flavorful but it's also incredibly easy to make. You only need 5 simple ingredients and some pantry staples for the vinaigrette:

  • Fresh broccoli florets: I recommend buying heads of fresh broccoli and then cutting them into florets just because I measure two pounds at the grocery store with all the stems. If you got 32 oz. of straight florets, you'd end up with too much broccoli.
  • Sweet shallot: gives the inherent flavor and texture of a red onion without overwhelming the dish. I use a large shallot.
  • Savory garlic: roasted as whole cloves right on the sheet pan. It adds SO MUCH FLAVOR to the salad! Don't skip it!
  • Crispy turkey bacon: I always use this brand but feel free to use whatever brand you like - or even regular bacon! I just prefer turkey bacon because it has less saturated fat and sodium than regular bacon.
  • Salty feta cheese: I chose fat free feta cheese to get the most protein
  • Lemon vinaigrette: lemon juice, olive oil, and fresh cracked black pepper (with optional red chili flakes as well!)

Ingredients for Roasted Broccoli Salad in a nice bowl

Tips for making roasted broccoli salad

To avoid burning your bacon, shallots, and garlic to a crisp (like what happened when I tried the other recipe), here are some tips for maximum flavor and minimal cleanup:

  1. Use a combination of spray and oil: while olive oil is a heart-healthy fat, we don't need to use more than we need. I recommend spraying the sheet pan before adding all the ingredients, then spraying the tops as well. This will help the broccoli and aromatics crisp up without burning or sticking to the sheet pan.
  2. Keep everything big: small florets and diced shallots are a guaranteed loss. If you have to decide between cutting a floret or leaving it as is, leave it. It'll shrink as it roasts. When roasting the shallot and garlic, roughly chop the shallot (no more than four pieces) and leave the garlic in cloves. We'll do all the dicing and mincing later!
  3. Lay the bacon on top: not only does this keep the bacon from burning at high temperature, but it infuses the broccoli with the bacon drippings. Trust me when I say it's a game changer!
  4. Use fresh cracked black pepper: I use a simple $5 grinder like this for my black pepper. It's so much more flavorful than the fine pepper you'd find in the basic spice section.
  5. Season generously with salt: do this before roasting. The salt will draw out excess moisture in all the ingredients and season the food as it roasts, not just after the fact. You can also get a simple $5 grinder like this!

What to serve with healthy roasted broccoli salad

Feta Bacon Stuffed Sweet Potato

Spicy Jamaican Jerk Burgers with Sweet Mango Sauce

Best Ever Homemade Spaghetti

Healthy Homemade Shrimp Alfredo

Instant Pot Sweet and Spicy Meatballs

Healthy Spinach Lasagna Rolls

Roasted Broccoli Salad with Bacon and Feta

I hope you make this Easy Roasted Broccoli Salad for your Thanksgiving dinner this year (or really, any time) because it's so easy to make and so incredibly flavorful. You can't go wrong with roasted vegetables, cheese, and bacon.

Be sure to leave a star rating and review if you try this recipe so other readers know how you liked it! You can also tag me on Instagram! I love seeing my recipes come to life in your kitchen!

Easy Roasted Broccoli Salad with Bacon and Feta

Fresh broccoli florets, turkey bacon, feta cheese, roasted shallots and garlic, and a simple lemon vinaigrette all come together for the best Roasted Broccoli Salad! All you need is 30 minutes for this easy side dish.

Author:

Brooke Harmer

Prep:

10

min

cook:

20

min

total:

30

min

servings:

4

Ingredients

  • 2 lbs. fresh broccoli, cut into florets
  • 4 slices turkey bacon
  • 1 large shallot
  • 5 cloves garlic, peeled
  • ¼ C fat free feta cheese crumbles
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • ½ tsp fresh cracked black pepper
  • ¼ tsp red chili flakes  (optional)

Instructions

  1. Preheat the oven to 425°F and spray a baking sheet with cooking spray.
  2. Spread the broccoli florets in an even layer on the sheet pan, then lay the bacon on top of the broccoli. Roughly chop the shallot in two or three pieces. Nestle the shallot and garlic cloves among the broccoli and spray everything with cooking spray. Generously season with salt. Roast for 20 minutes.
  3. Meanwhile, whisk together the olive oil, lemon juice, chili flakes, and black pepper in a small bowl. Set aside.
  4. When the sheet pan is finished, dice the bacon into small pieces and mince the shallot and garlic. Toss everything, including the vinaigrette, in a large bowl with the feta cheese. Serve immediately for the best results.

Notes

Nutrition facts are a calculated estimate of 1/4 of the entire salad, including the vinaigrette.

Nutrition

Serving: 1/4 salad / Calories: 160 / Fat: 10g / Saturated Fat: 2g / Sodium: 264mg / Carbohydrates: 12.9g / Fiber: 5.8g / Sugar: 2.7g / Protein: 11.5g