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Roasted Broccoli, Feta and Cranberry Salad

Colourful, delcious and healthy salad
Prep Time20 mins
Cook Time20 mins
Course: Side Dish
Keyword: broccoli feta cranberry, roasted broccoli feta, summer salad
Servings: 2


Roasted Broccoli

  • 300 gram broccoli broken into small florets
  • 2 tbsp olive oil
  • 1 large clove garlic minced
  • 1 tsp chilli flakes
  • salt
  • pepper


  • 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

Salad Dressing

  • 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


  1. One round of feta makes about 1/4 cup crumbled or cut into tiny cubes
  2. If you do not have sour cream you can use yogurt instead. The flavour won't be as rich and delicious but still works
  3. The feta has enough saltiness so no need for salt in the dressing