Liz's Roasted Broccoli Salad by @pinchofyum

40 min

4 servings

🥕

680 g

Broccoli florets

🥓

250 g

Bacon

🧅

1.5

Shallots

🧀

110 g

Feta

🥖

180 g

Sourdough

🍋

9 g

Lemon zest

🍋

30 ml

Lemon juice

🧄

3 g

Garlic

🧂

3 g

Salt

⚫

1 g

Pepper

🫒

15 ml

Olive oil

  1. Preheat

    Preheat the oven to 425°F (220°C).

  2. Spread
    • broccoli florets
    • bacon
    • shallot

    Spread the broccoli florets, bacon, and shallot on the sheet pan.

  3. Roast
    • broccoli florets
    • bacon
    • shallot

    Roast the broccoli mixture for 20 to 30 minutes until the broccoli is browned and the bacon is crisp.

  4. Transfer
    • broccoli florets
    • bacon
    • shallot

    Transfer the roasted broccoli mixture to the mixing bowl, leaving the rendered bacon fat on the sheet pan.

  5. Add
    • sourdough bread
    • Bacon

    Add the sourdough bread cubes to the sheet pan and coat them in the rendered bacon fat.

  6. Toast
    • sourdough bread

    Toast the sourdough bread cubes in the oven for 5 to 8 minutes until crisp and golden.

  7. Grate
    • garlic
    • lemon zest

    Grate the garlic and zest the lemons.

  8. Juice
    • lemon juice

    Juice the lemons and add the lemon juice to the mixing bowl.

  9. Add
    • feta cheese
    • garlic
    • lemon zest

    Add the feta cheese, garlic, lemon zest, and toasted sourdough bread cubes to the mixing bowl.

  10. Drizzle
    • olive oil
    • salt

    Drizzle with olive oil and season with salt and black pepper to taste.

  11. Toss

    Toss the salad until evenly combined and serve warm or at room temperature.

Liz's Roasted Broccoli Salad by @pinchofyum

40 min

4 servings

🥕

680 g

Broccoli florets

🥓

250 g

Bacon

🧅

1.5

Shallots

🧀

110 g

Feta

🥖

180 g

Sourdough

🍋

9 g

Lemon zest

🍋

30 ml

Lemon juice

🧄

3 g

Garlic

🧂

3 g

Salt

⚫

1 g

Pepper

🫒

15 ml

Olive oil

Preparation Steps

  1. Step 1/11

    Preheat the oven to 425°F (220°C).

    🍳sheet pan

  2. Step 2/11

    Spread the broccoli florets, bacon, and shallot on the sheet pan.

    🥕broccoli florets
    🥓bacon
    🧅shallot
    🍳sheet pan
    🥢tongs

  3. Step 3/11

    Roast the broccoli mixture for 20 to 30 minutes until the broccoli is browned and the bacon is crisp.

    🥕broccoli florets
    🥓bacon
    🧅shallot
    🍳sheet pan

  4. Step 4/11

    Transfer the roasted broccoli mixture to the mixing bowl, leaving the rendered bacon fat on the sheet pan.

    🥕broccoli florets
    🥓bacon
    🧅shallot
    🍳sheet pan
    🥣mixing bowl
    🥢tongs

  5. Step 5/11

    Add the sourdough bread cubes to the sheet pan and coat them in the rendered bacon fat.

    🥖sourdough bread
    🍳sheet pan
    🥢tongs

  6. Step 6/11

    Toast the sourdough bread cubes in the oven for 5 to 8 minutes until crisp and golden.

    🥖sourdough bread
    🍳sheet pan

  7. Step 7/11

    Grate the garlic and zest the lemons.

    🧄garlic
    🍋lemon zest
    🧀box grater
    🪵cutting board

  8. Step 8/11

    Juice the lemons and add the lemon juice to the mixing bowl.

    🍋lemon juice
    🍋citrus juicer
    🥣mixing bowl

  9. Step 9/11

    Add the feta cheese, garlic, lemon zest, and toasted sourdough bread cubes to the mixing bowl.

    🧀feta cheese
    🧄garlic
    🍋lemon zest
    🥖sourdough bread
    🥣mixing bowl

  10. Step 10/11

    Drizzle with olive oil and season with salt and black pepper to taste.

    🫒olive oil
    🧂salt
    ⚫black pepper
    🥣mixing bowl

  11. Step 11/11

    Toss the salad until evenly combined and serve warm or at room temperature.

    🥣mixing bowl
    🥢tongs

Composition

Ingredients

Types

Vegetables, Meat, Fruits, Seasonings, Fats and Oils

Ingredients

Broccoli florets, Bacon, Shallots, Feta, Sourdough, Lemon zest, Lemon juice, Garlic, Salt, Pepper, Olive oil

Notes

Broccoli florets (2 bags), Bacon (8-10 slices, cut into small pieces), Shallots (1-2 shallots, thinly sliced), Feta (crumbled), Sourdough (3-4 thick slices, cut into cubes), Lemon zest (zest of 1-2 lemons), Lemon juice (to taste), Garlic (grated), Salt (to finish), Pepper (to finish), Olive oil (to finish)

Allergens

to inform

Dietetics

Dietary regimen

to inform

Calories

390 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 28g, Fiber: 7g, Fat: 25g, Saturated fat: 9g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 190mg, Potassium: 690mg, Iron: 2.1mg, Sodium: 780mg

Vitamins

Vitamin C: 135mg, Vitamin K: 185mcg, Folate: 115mcg, Vitamin A: 95mcg RAE

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

sheet pan, mixing bowl, chef's knife, cutting board, box grater, citrus juicer, tongs

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Lunch, Dinner, Weeknight meal, Potluck

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Crunchy, Tender, Crumbly

Flavors

Tangy, Salty, Savory, Smoky, Bright, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature because the salad contains bacon and feta cheese), fridge : 3 days (Store in an airtight container,Store croutons separately when possible to preserve crispness), freezer : (Not recommended because roasted broccoli, feta cheese, and croutons lose their texture after thawing)