Roasted Broccoli Salad with Bacon Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 371
- Total Fat
- 32
- Saturated Fat
- 6
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 19
- Sodium
- 447
- Total: 1 hr 5 min
- Active: 45 min
Ingredients
6 cups broccoli florets, cut into 1-inch pieces (about 2 heads)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 pieces thick-cut bacon, cut into small 1-inch strips
1/2 small red onion, diced (about 1/3 cup)
1/4 cup apple cider vinegar
2 tablespoons sugar
1/2 cup toasted walnuts, coarsely chopped
Directions
- Preheat the oven to 400 degrees F.
- Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.
- In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute.
- Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.