Hope all you mums had an amazing Mother’s Day and you were all spoilt. Yes, I was spoilt to an extent but I still had to help out. There’s no way a mum can abandon ship for a whole day, unless you are one of the few lucky ones. My hubby put meat on the braai and that was the sum of his cooking. I made all the delicious salads, including this Roasted Broccoli, Feta and Cranberry Salad. It tastes amazing with the most delicious, creamy dressing.
We love our salad with roasted broccoli, it seems like a lot of effort but it’s really quick and easy. It is more nutritious if the brocolli is served raw so you can choose. I had popped my broccoli into the microwave for 4 minutes and then popped it into the oven for 15 minutes.
The only thing that takes a little time is chopping up the ingredients for this salad. There are only a few salads that I totally love and this has to be one of them. I think more because of the delicious dressing that goes with.
It also such a pretty salad with all the different colours, it has loads of texture. The crunch from the pecan nuts, crisp onion; the soft, salty feta and the crunchy, tangy apple. It all goes together so well. My hubby was certainly in heaven as this is just right up his alley. He could eat food like this everyday of the week without a complaint. Me on the other hand, I am not so sure…haha! I am Indian, of course. He’s the only Indian I know that can go a whole week without curry.
Even if you’re not a salad lover I think you are going to love this Roasted Broccoli, Feta and Cranberry Salad. It is far too yum not to love. You can really play around with the amount of feta and pecan nuts you wish to add. You can also use walnuts or almonds instead of the pecan. Often I use almonds but I didn’t have any so I settled for pecans instead.
You can make the salad ahead of time and toss it with the salad dressing and refrigerate. It will prevent the apples from browning or if you prefer you can add the apple just before serving. The dressing was just the right amount for us but if you prefer more you can double the recipe.
Please let me know if you do try the recipe. Your comments is always appreciated.
More Salads to try:
Roasted Broccoli, Feta and Cranberry Salad
- 300 gram broccoli broken into small florets
- 2 tbsp olive oil
- 1 large clove garlic minced
- 1 tsp chilli flakes
- 1/2 of 1 small onion thinly sliced
- 1 apple cored and chopped
- 1 carrot grated
- 1 round feta cut into small cubes or crumbled
- 1/4 cup dried cranberries
- 1/3 cup pecan nuts
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tsp honey
- 1 tbsp fresh lemon juice
- Preheat oven to 180 degrees Celsius. Place the brocolli florets in a microwave safe bowl with a few drops of water, cover and steam for 4 minutes on high
- Whisk the ingredients for the salad dressing in a small bowl and refrigerate
- Drain any excess water from the broccoli and mix in the 2 tablespoons olive oil, chilli flakes, garlic, salt and pepper and roast the broccoli in the oven for 15-20 minutes until slightly charred
- Remove from the oven and set aside to cool
- Chop the apple and grate the carrot. Thinly slice the onion. Transfer the ingredients into a salad bowl together with the broccoli, pecan nuts and cranberries. Add the salad dressing to the salad and toss to combine
- One round of feta makes about 1/4 cup crumbled or cut into tiny cubes
- If you do not have sour cream you can use yogurt instead. The flavour won't be as rich and delicious but still works
- The feta has enough saltiness so no need for salt in the dressing