Jump to Recipe

Sometimes the simplest combinations surprise you the most. That’s exactly what happened the first time I tossed roasted broccoli with almonds and a bright lemon dressing. I’d been making steamed broccoli my whole life—perfectly fine, but honestly, a little boring. Then I tried roasting it. The transformation is incredible. The florets get these beautifully crisp, almost charred edges, while the stems become tender and sweet. Toss them while they’re still warm with crunchy almonds, sharp red onion, and a dressing that’s both zesty and rich… it becomes something else entirely. This isn’t a sad side salad; it’s a vibrant, textural experience that can easily stand as a light main course. It’s the kind of recipe that makes you look at a humble vegetable in a whole new light, and I have a feeling it’s going to become a regular in your rotation, just like it has in mine.

Recipe Overview

Why You’ll Love This Roasted Broccoli Almond Salad

It’s a total texture party. You get the crispy, caramelized bits of broccoli, the satisfying crunch of toasted almonds, and the tender chew of dried cranberries all in one bite. It’s far from one-note.
The flavor balance is just right. The deep, savory notes from the roasted broccoli are perfectly cut by the sharp, quick-pickled red onion and the bright, lemony dressing. It’s savory, sweet, and tangy all at once.
It’s incredibly versatile. Eat it warm right out of the bowl, serve it at room temperature at a potluck, or pack it cold for lunch the next day. It holds up beautifully and the flavors actually meld and improve.
It feels fancy but is deceptively simple. With just a handful of ingredients and mostly hands-off roasting time, you can create a dish that looks and tastes like it came from a chic cafe. The trick is in the technique, not a long list of components.

Ingredients & Tools

2 large heads of broccoli (about 1.5 lbs / 700 g)
3 tablespoons extra virgin olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon red pepper flakes (optional, for a little heat)
1/2 cup raw almonds, roughly chopped
1/4 of a large red onion, very thinly sliced
1/3 cup dried cranberries
1 large lemon, for zest and juice
1 tablespoon pure maple syrup or honey
1/4 cup crumbled feta cheese (optional, for serving)

Tools: A large baking sheet, parchment paper, a large mixing bowl, a small bowl for the dressing, a microplane or zester, a sharp knife.

Don’t be tempted to use pre-cut florets here—they’re often too small and dry out. A whole head of broccoli gives you those beautiful, substantial florets and the tender stems, which are a hidden gem. And for the almonds, buying them raw and toasting them yourself makes a world of difference in flavor.

Nutrition (per serving)

Calories: 280 kcal
Protein: 9 g
Fat: 18 g
Carbohydrates: 25 g
Fiber: 7 g

Serves: 4 | Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins

Before You Start: Tips & Ingredient Notes

Don’t discard the broccoli stems! They are absolutely delicious. Just peel the tough outer layer with a vegetable peeler and chop the tender inner core into bite-sized pieces. They roast up wonderfully and add a different, slightly sweeter texture.
The power of a hot oven. Make sure your oven is fully preheated before the broccoli goes in. A properly hot oven (425°F / 220°C is the sweet spot) is what creates that caramelization and crispness instead of just steaming the broccoli.
Why toast your own almonds? Pre-toasted almonds can be stale and bitter. Toasting them yourself in the oven for the last few minutes of the broccoli’s cook time wakes up their oils and gives you a fresh, deep, nutty flavor that permeates the whole salad.
The red onion trick. If raw red onion is a bit too pungent for you, a quick soak in ice water for 10 minutes after slicing will tame its bite significantly. It’ll still add that necessary sharpness but without being overwhelming.

How to Make Roasted Broccoli Almond Salad

Step 1: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper—this makes cleanup a breeze and prevents any little bits from burning. While the oven heats up, focus on the broccoli. Chop the heads into florets of fairly even size, but don’t make them too small. You want substantial pieces that can hold their own. Remember to peel and chop those stems! Add all the broccoli to your large mixing bowl.

Step 2: Drizzle the broccoli with 2 tablespoons of the olive oil. Sprinkle with the kosher salt, black pepper, and red pepper flakes if you’re using them. Now, get your hands in there and toss everything together. You want every single surface of the broccoli to have a fine sheen of oil; this is what will make it crisp up and brown beautifully. Massage it for a good 30 seconds to make sure the oil and seasonings are evenly distributed.

Step 3: Spread the broccoli out in a single layer on your prepared baking sheet. This is crucial—if the pan is overcrowded, the broccoli will steam instead of roast. You want space between the pieces for the hot air to circulate. Pop the tray into the preheated oven and set your timer for 15 minutes.

Step 4: While the broccoli roasts, prepare your add-ins and dressing. In your small bowl, combine the juice and zest of the entire lemon. You’ll notice the zest adds an incredible floral aroma that you just don’t get from the juice alone. Whisk in the remaining 1 tablespoon of olive oil and the maple syrup. The syrup doesn’t make it sweet, it just rounds out the sharp acidity of the lemon perfectly. Set this aside.

Step 5: Thinly slice your red onion and roughly chop your raw almonds. When the 15-minute timer goes off, pull the baking sheet out of the oven. The broccoli should be starting to get some dark, crispy spots on the edges. Scatter the raw, chopped almonds evenly over the top of the broccoli. This is the genius part—the almonds will toast in the oven’s residual heat and the rendered broccoli oils, absorbing all that amazing flavor.

Step 6: Return the pan to the oven for another 8-10 minutes. You’re looking for the broccoli to be tender when pierced with a fork and the almonds to be fragrant and lightly golden. Keep a close eye for the last few minutes, as nuts can burn quickly. Once it’s done, pull the tray out and let it cool for just a minute or two.

Step 7: Now for the grand assembly. Carefully transfer the warm broccoli and toasted almonds back into your large mixing bowl. Add the sliced red onion and the dried cranberries. Pour about half of the lemon dressing over everything and give it a gentle but thorough toss. The warm broccoli will soak up the dressing beautifully.

Step 8: Taste it! This is the most important step. Does it need more salt? A bit more tang? Adjust with the remaining dressing, another pinch of salt, or a squeeze of fresh lemon juice until it tastes just right to you. If you’re using feta, sprinkle it over the top just before serving so it stays nice and crumbly.

Serving Suggestions

Complementary Dishes

Garlicky White Beans on Toast — The creamy, savory beans are a fantastic textural and flavor contrast to the bright, crunchy salad, making it a complete and satisfying vegetarian meal.
Simple Roasted Chicken Thighs — The juicy, savory chicken and its pan drippings create a perfect partnership with the lemony, vegetal notes of the salad. It’s a classic for a reason.
Seared Salmon with a Crispy Skin — The rich, oily fish stands up beautifully to the salad’s acidity, and you can flake the salmon right into the bowl for a gorgeous, restaurant-worthy plate.

Drinks

A Crisp Sauvignon Blanc — The wine’s characteristic citrus and grassy notes will mirror the lemon and green flavors in the salad, creating a really harmonious pairing.
Sparkling Water with Lemon & Mint — For a non-alcoholic option, the bubbles and fresh herbs cleanse the palate between bites, making each mouthful of the salad taste vibrant and new.
A Light Pale Ale — The beer’s slight bitterness and carbonation cut through the richness of the olive oil and any added cheese, balancing everything out wonderfully.

Something Sweet

Lemon Olive Oil Cake — It continues the citrus theme in the most delightful way, offering a moist, not-too-sweet dessert that feels elegant and light after the salad.
Dark Chocolate and Orange Segments — A few squares of high-cocoa chocolate and some fresh orange segments provide a simple, sophisticated finish that contrasts bitter and sweet.
Vanilla Bean Panna Cotta — The cool, creamy, and simple flavor of the panna cotta is the ultimate palate-soother after the bold and textured salad.

Top Mistakes to Avoid

Overcrowding the baking sheet. If the broccoli is piled on top of itself, it will steam in its own moisture. You’ll end up with soggy, grey-green broccoli instead of crisp-tender, caramelized florets. Use two sheets if you need to!
Underseasoning the broccoli before roasting. Salt draws out moisture and is essential for building flavor from the inside out. Don’t be shy with it at the oil-tossing stage, as it’s your main chance to season the vegetable itself.
Adding the dressing too early. If you dress the salad hours before serving, the broccoli will lose its delightful crispness and the almonds will soften. For the best texture, dress it no more than 30 minutes before you plan to eat.
Burning the almonds. They only need those last 8-10 minutes in the oven to toast perfectly. I’ve messed this up before by getting distracted—set a timer! They go from golden to burnt very quickly.

Expert Tips

Tip: For a deeper, nuttier flavor, swap the almonds for pecans or walnuts. Just keep an eye on them as they may toast faster due to their higher oil content.
Tip: Add a teaspoon of Dijon mustard to your lemon dressing. It won’t make it taste mustardy, but it will emulsify the dressing beautifully, making it creamier and helping it cling to every nook and cranny of the broccoli.
Tip: If you have leftovers, revive them by spreading the salad on a baking sheet and warming it in a 350°F (175°C) oven for 5-7 minutes. It brings back the crunch and warmth far better than a microwave.
Tip: For a heartier meal, stir in a cup of cooked quinoa or farro while the broccoli is still warm. The grains will soak up the extra dressing and make the salad even more substantial.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s a great make-ahead option! The key is to keep the components separate. Roast the broccoli and almonds, and make the dressing, but store them in separate containers in the fridge. The red onion and cranberries can be mixed with the cooled broccoli. About 30 minutes before serving, let everything come to room temperature, then combine and toss with the dressing. This keeps the broccoli from getting soggy and the almonds from losing their crunch.

My broccoli is still hard after roasting. What happened?
This usually means your oven wasn’t hot enough, your florets were too large, or the pan was overcrowded. Make sure your oven is fully preheated to 425°F (220°C). If your florets are very large, you can chop the stems a bit smaller than the florets so they cook evenly. And always, always spread the broccoli in a single layer—no piling!

Can I use frozen broccoli?
I wouldn’t recommend it for this particular recipe. Frozen broccoli has a much higher water content, so it will release a lot of liquid in the oven and steam rather than roast. You’ll miss out on that essential caramelization and crisp texture that makes this salad so special. Fresh broccoli is really worth it here.

What’s a good dairy-free substitute for the feta?
For a similar salty, tangy punch, try a tablespoon of capers or chopped, marinated artichoke hearts. If you’re just missing the creamy element, a drizzle of tahini thinned with a little lemon juice and water can be lovely. Or, you can simply leave it out—the salad is fantastic on its own!

How long do leftovers last in the fridge?
Stored in an airtight container, the assembled salad will keep for about 2 days. The almonds will soften a bit, and the broccoli will lose some of its crispness, but the flavors will still be delicious. It makes for a fantastic quick lunch straight from the fridge.

Roasted Broccoli Almond Salad

Cost Level $

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 40 minutes

Dark Mode

Keep Screen On

Make this easy Roasted Broccoli Almond Salad with crispy broccoli, toasted almonds, and a zesty lemon dressing. A perfect healthy side or main dish. Get the recipe now!

Ingredients

For the salad:

2 large heads broccoli (about 1.5 lbs / 700 g)
3 tablespoons extra virgin olive oil (divided)
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon red pepper flakes (optional, for a little heat)
1/2 cup raw almonds (roughly chopped)
1/4 large red onion (very thinly sliced)
1/3 cup dried cranberries
1 large lemon (for zest and juice)
1 tablespoon pure maple syrup or honey
1/4 cup crumbled feta cheese (optional, for serving)

Instructions

01
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper. While the oven heats up, focus on the broccoli. Chop the heads into florets of fairly even size, but don't make them too small. Remember to peel and chop those stems! Add all the broccoli to your large mixing bowl.
02
Drizzle the broccoli with 2 tablespoons of the olive oil. Sprinkle with the kosher salt, black pepper, and red pepper flakes if you're using them. Now, get your hands in there and toss everything together. Massage it for a good 30 seconds to make sure the oil and seasonings are evenly distributed.
03
Spread the broccoli out in a single layer on your prepared baking sheet. Pop the tray into the preheated oven and set your timer for 15 minutes.
04
While the broccoli roasts, prepare your add-ins and dressing. In your small bowl, combine the juice and zest of the entire lemon. Whisk in the remaining 1 tablespoon of olive oil and the maple syrup. Set this aside.
05
Thinly slice your red onion and roughly chop your raw almonds. When the 15-minute timer goes off, pull the baking sheet out of the oven. Scatter the raw, chopped almonds evenly over the top of the broccoli.
06
Return the pan to the oven for another 8-10 minutes. You're looking for the broccoli to be tender when pierced with a fork and the almonds to be fragrant and lightly golden. Once it's done, pull the tray out and let it cool for just a minute or two.
07
Carefully transfer the warm broccoli and toasted almonds back into your large mixing bowl. Add the sliced red onion and the dried cranberries. Pour about half of the lemon dressing over everything and give it a gentle but thorough toss.
08
Taste it! Adjust with the remaining dressing, another pinch of salt, or a squeeze of fresh lemon juice until it tastes just right to you. If you're using feta, sprinkle it over the top just before serving so it stays nice and crumbly.