roasted broccoli & cranberry salad

This is my perfect weeknight salad. I like to start the week off on the lighter side… less breads, less starches. It often goes downhill from there… by Thursday it could be all cakes & cocktails, but come Monday it’s time to get it back together. Which still doesn’t mean eating bland food…

I love this salad for it’s balance of bright flavors and variety of textures: the salty ricotta salata, a pop of tartness from the dried cranberries, a meaty bite from the roasted broccoli, crunch from the pine nuts. It’s brought together with a simple sweet & mellow apple cider honey vinaigrette.

serves 2

4 or so cups of lettuce (1 small head)
2 cups broccoli flourettes (plus olive oil, salt & pepper for roasting)
1/4 cup dried cranberries
1/4 ricotta salata, crumbled or chopped into tiny cubes
1/4 cup pine nuts
*optional: a protein of your choice: shrimp, chickpeas, tofu, etc.

apple cider & honey vinaigrette: (this might make extra)
2 tablespoons apple cider vinegar
2 tablespoons honey
1/4 cup olive oil
salt and pepper


Preheat oven to 450. Place broccoli flourettes on a baking sheet and drizzle with olive oil and a few pinches of salt and pepper. Roast in the oven until dark brown. (20 minutes or so).

Make the dressing while you wait. In a small saucepan over low heat, heat honey and vinegar until warm. Turn off heat and whisk in olive oil. Season with salt and pepper. Set aside.

Toast pine nuts in a small skillet for just a couple of minutes until golden brown. Set aside

Assemble salad components. Toss salad with as much or little dressing as you like.


  1. Very healthy flavours indeed! I love the gorgeous red of the cranberries peeking out of the salad.

  2. I have been munching on roasted broccoli salads myself! I think there is no better way to enjoy the little green guys :D

  3. Eileen from on said:

    What a great combination! I’m especially intrigued by the honey vinaigrette–sounds perfect with the broccoli and nuts.

  4. Courtney Jones from on said:

    What a great idea to add roasted broccoli. Yum! :) This salad looks fantastic. Any salad with cranberries is guaranteed to be tasty. Great post!

  5. Maria from on said:

    Beautiful salad! I love the roasted broccoli in there!

  6. This is a very smart salad! I agree Monday is not just for eating bland food, this is a perfect example.

  7. What a beautiful salad! I adore ricotta salata and buy several wedges whenever I can find it. I will be giving this one a try!

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  9. Julia on said:

    I made this salad last Friday night and my husband loved it so much he asked for it again Saturday AND Sunday for lunch.

    I didn’t have ricotta salata (one of my favourite cheeses, but I forgot to stop at the cheesemonger to pick it up) so I used parmigiano in its place. The salty bite was perfect, but next time I’ll remember the ricotta.

    And the vinaigrette – it’ll get many repeat performances at our table.

    Thank you for this recipe!

  10. Audrey on said:

    YUMMY salad! Thank you! Had broccoli in my refridge, long day at work, so easy to put together. After tasting the dressing I decided to add a teaspoon of Dijon mustard. So tasty! Thank you for the recipe!

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  12. Avianti Jewelry on said:

    This looks amazing! I always get similar salads to this when I go out, so glad I found a recipe for it. thank you for sharing!!

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  14. Pingback: Roasted Broccoli & Cranberry Salad | Ever So Tasty

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