I'm all out of bacon! What can I sub?

Pancetta would be delicious! Just dice it up into tiny cubes - or lots of grocery stores sell pancetta pre-cubed (SOS win!). Then fry it up in a pan for a few minutes and toss it on the salad.

How long do leftovers stay good?

If you can store the broccoli and other ingredients separate from the sourdough croutons, this will stay well for about 3-5 days in a sealed container in the fridge. If the croutons are mixed with the dressing and other ingredients, they might break down quicker and get soggy the next day. But, I mean, I've eaten it as slightly soggy leftovers, and it's still very delicious. :)

This looks great! Is this a full meal?

This salad is incredibly filling! It has bread, bacon, cheese, and roasted broccoli (not to mention a nice coating of olive oil) but if you'd like to pair something else with it, these u003ca href=u0022https://pinchofyum.com/best-anytime-baked-chicken-meatballsu0022u003echicken meatballsu003c/au003e or even a quick store-bought rotisserie chicken u003cmeta charset=u0022utf-8u0022/u003ewould be great.

Can I use frozen broccoli?

Absolutely! The main thing to note is that the frozen broccoli option takes a little longer to cook in the oven. So that your other ingredients don't overcook, you can either remove the shallots from the pan after 20-30 minutes or start the broccoli first and add the shallots to the pan 10-15 minutes later.

Liz's Roasted Broccoli Salad Recipe

Name: Liz's Roasted Broccoli Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 bags of broccoli florets (24 ounces total); olive oil; salt; 12 slices bacon, cut into small pieces; 1-2 shallots, thinly sliced; 4 ounces crumbled feta; 3-4 thick slices sourdough, cut into cubes; zest of 2 lemons; lemon juice to taste; 1 clove garlic, grated; salt, pepper, olive oil to finish

Description

This Roasted Broccoli Salad is EVERYTHING! Bright lemon, crisped-up bacon, tangy feta, and it’s all built around a big bowl of roasted broccoli. A true hero of a meal!

Ingredients

Units Scale

Roasted Broccoli

2 bags of broccoli florets (24 ounces total)
olive oil
salt

The Extras

12 slices bacon, cut into small pieces
1–2 shallots, thinly sliced
4 ounces crumbled feta
3–4 thick slices sourdough, cut into cubes
zest of 2 lemons
lemon juice to taste
1 clove garlic, grated
salt, pepper, olive oil to finish

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Instructions

Roast broccoli, bacon, and shallot: Preheat oven to 425 degrees. Place broccoli on a large sheet pan, on one side. Place bacon and shallots on the other side. (If you’re running out of room you can separate this onto two sheet pans.) Drizzle broccoli with a little olive oil, and sprinkle with salt. Roast everything for 20-30 minutes, until things are nice and browned. Transfer broccoli, bacon, and shallots to a bowl.
Make sourdough croutons: Turn the oven temp down to 375 degrees. Drain off excess bacon fat if needed, and then add sourdough to the bacon pan and toss to coat in the bacon fat. Add more olive oil or butter as needed to get the croutons evenly coated. Bake for 5-7 minutes until crispy and lightly browned.
Toss and serve: Toss broccoli, bacon, and shallot with feta (add it while everything is hot so it melts a little bit! so yum), lemon zest and lemon juice, and sourdough croutons. Finish with a clove of freshly grated garlic, if you can handle the bite, which I most definitely can! Also: salt, pepper, and olive oil to taste. You can eat this hot or cold or room temp, and it will be so delicious all of the above ways.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roast
Cuisine: American

Keywords: broccoli recipe, broccoli salad, salad recipe