Crispy and Flavorful Broccoli and Cranberry Green Salad

This simple green salad gets its crunch from roasted broccoli, its tartness from dried cranberries, and its richness from toasted walnuts. A tangy lemon-olive oil dressing brings it all together, and a sprinkling of feta cheese adds a salty, creamy touch.

I first came up with this salad as a way to use up leftover roasted broccoli. I had roasted a whole head of broccoli for dinner one night, and the next day I had a bunch of leftover florets that I didn't know what to do with. I didn't want to just eat them plain, so I started experimenting with different ways to dress them up. I tried adding different fruits, nuts, and cheeses, and eventually I came up with this salad. It's now one of my favorite ways to eat roasted broccoli, and it's also a great way to get your daily dose of vegetables.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 head of broccoli, chopped
• 1 cup fresh cranberries
• 1/2 cup chopped walnuts
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss broccoli with olive oil, lemon juice, salt, and pepper.
3. Spread broccoli on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. In a large bowl, combine broccoli, cranberries, walnuts, and feta cheese (if using).
5. Toss to combine and serve immediately.

Why It Works

• The roasted broccoli gives the salad a nice crunchy texture.
• The dried cranberries add a tart sweetness that balances out the bitterness of the broccoli.
• The toasted walnuts add a nutty richness to the salad.
• The tangy lemon-olive oil dressing brings all the flavors together.
• The feta cheese adds a salty, creamy touch that takes the salad to the next level.