Roasted Broccoli & Cranberry Salad

A delicious 30-minute salad for healthy weeknight dinners in fall or spring. Tossed with a bright Apple Cider and Honey Vinaigrette. Gluten free.


This is my perfect weeknight salad. I like to start the week off on the lighter side… less bread, less starch. 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 its 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.

Roasted Broccoli & Cranberry Salad

  • 2 cups broccoli florets
  • ¼ cup pine nuts
  • 4 cups lettuce (1 small head)
  • ¼ cup dried cranberries
  • ¼ cup ricotta salata, crumbled or chopped into tiny cubes
  • Extra-virgin olive oil, for drizzling
  • Sea salt and fresh black pepper
  • A protein of your choice: chickpeas, tofu, etc. (optional)

For the Apple Cider & Honey Vinaigrette: (this might make extra)

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • ¼ cup extra-virgin olive oil
  • Sea salt and fresh black pepper


  1. Preheat the oven to 450 degrees. Place the broccoli florets on a baking sheet, drizzle with olive oil, and toss with a few pinches of salt and pepper. Roast in the oven until dark brown, around 20 minutes.
  2. Make the dressing while you wait: In a small saucepan over low heat, heat the vinegar and honey until warm. Turn off the heat and whisk in the olive oil. Season with salt and pepper. Set aside.
  3. Toast the pine nuts in a small skillet over low heat for just a couple of minutes until golden brown. Set aside.
  4. Assemble the salad with the lettuce, roasted broccoli, cranberries, ricotta, toasted pine nuts, and protein, if using. Toss salad with as much or little dressing as you like.

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