Roasted Broccoli Salad With Lemon Dijon Vinaigrette


The best salads utilize a variety of textures and contrasting flavors: This simple roasted broccoli salad makes great use of crunchy and soft textures along with sweet, savory, salty, and sour tastes thanks to cashews, apple, goat cheese, and a flavor-forward dijon vinaigrette.

Bring this roasted broccoli salad to your next get together: We promise it will leave everyone wanting more!


  • Time

    30 m

  • 4 servings

  • Cals


  • 1 head broccoli, cut into florets
  • ½ cup cashews, roughly chopped
  • 1 medium apple, diced
  • ½ Red onion
  • Sierra Nevada Traditional Goat Cheese, crumbled
  • 1 small shallot, minced
  • 1 lemon, juiced and zested
  • 2 tsp Bragg Organic Apple Cider Vinegar
  • 1 tbsp Beaver Dijon Mustard
  • ½ cup olive oil
  • 1 tbsp honey
  • Salt and pepper to taste


  • Roast the broccoli.

    To roast the broccoli, preheat the oven to 425 degrees Fahrenheit. Lay broccoli florets on a dry baking sheet and roast, tossing occasionally, until cooked through and browned, about 15-20 minutes. Let cool slightly, or chill to preference.
  • Toast the cashews.

    Heat a medium skillet over medium high heat. Add the chopped cashews and dry toast, tossing occasionally, until fragrant and browned. Let cool slightly.
  • Make the vinaigrette.

    Meanwhile, in a small bowl, mix together the minced shallot, lemon juice, and apple cider vinegar. Let sit for 5-10 minutes to macerate. Then, add the dijon mustard, olive oil, honey, and salt and pepper. Whisk well to combine.
  • Toss & serve!

    In a large bowl, toss together the broccoli, apple, cashews, and red onion. Drizzle with salad dressing, toss, and top with crumbled goat cheese.

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