Roasted broccoli is one of my favorite bases for a salad. This roasted broccoli salad incorporates savory bacon, sweet roasted butternut squash, creamy goat cheese, and crunchy pecans, all tossed in a garlicky vinaigrette. It's easy but elegant, perfect as a side dish or a veggie-packed lunch.
Why You'll Love this Roasted Broccoli Salad:
- Big flavor: Roasted broccoli pairs wonderfully with smoky bacon, sweet butternut squash, creamy goat cheese, and nutty pecans.
- Meal Prep or Side Dish: This broccoli salad with bacon keeps well and works great warm or chilled, making it super versatile.
- Easily Customized: Swap the squash for carrots or sweet potato, add a squeeze of lemon, or bulk it up with extra beans and broccoli. Whatever you've got works.
Key Ingredients:
- Broccoli Florets: Roasting gives them slightly crispy edges. Chop into bite-sized pieces.
- Butternut Squash: Adds sweetness and color. You can sub in diced carrots or sweet potato if needed.
- White Beans: Canned beans add creaminess and protein.
- Thick-Cut Bacon: Smoky, salty, and crisp. Turkey bacon or diced pancetta also work.
- Goat Cheese: Tangy and creamy. Feta or blue cheese make great swaps if goat cheese isn't your thing.
- Pecans: For a rich crunch. Walnuts or slivered almonds are good backups.
- Shallot: Milder than onion, adds a subtle sharpness without overpowering the salad.
- Garlic Vinaigrette: A zesty mix of olive oil, vinegar, honey, and herbs. It pulls everything together with a garlicky finish.
Dietary Swaps:
- Gluten-Free: Naturally gluten-free as written, just double-check your bacon and Dijon mustard labels to be sure.
- Dairy-Free: Swap the goat cheese for a plant-based version (Daiya makes a pretty good one!) or leave it out entirely. The salad still tastes great without it.
- Nut-Free: Omit the pecans or replace them with seeds like pumpkin or sunflower for crunch.
- Low-Carb/Keto-Friendly: Skip the butternut squash and beans, and load up on more roasted broccoli, bacon, and cheese. You can also add avocado to bulk up the salad.
- Vegetarian: Leave out the bacon and add extra white beans or chickpeas for extra protein.
Recipe Variations:
- Use a Different Veggies: Swap out the butternut squash for roasted carrots or sweet potato. Both add similar sweetness and color.
- Make it Lemony: Add a squeeze of fresh lemon juice or some lemon zest to brighten up the vinaigrette.
- Make it a Meal: Add chopped grilled chicken to turn this salad into a full meal.
- Spice it Up: Add a pinch or two of red pepper flakes to the dressing or toss in some chopped pickled jalapeños for a kick.
How to Make this Roasted Broccoli Salad:
- Roast the veggies: Roast butternut squash at 400ºF for 10 minutes, then add broccoli and roast everything until tender and slightly crisp.
- Make the dressing: Whisk together olive oil, vinegar, garlic, honey, and herbs.
- Toss it all together: Combine roasted veggies, bacon, beans, goat cheese, pecans, and shallot with the vinaigrette. Serve warm or chilled.
Tips & Notes:
- Dry Your Broccoli Well: Moisture = steam, which can lead to soggy roasted broccoli. Pat it dry after rinsing for crispier edges.
- Use a Hot Oven: Roast at 400ºF or higher to get perfect caramelization on the squash and broccoli.
- Don't Crowd the Pan: Give the veggies room to breathe (in a single even layer) so they roast instead of steaming.
Make Ahead & Storage:
- Make Ahead: Roast the veggies and cook the bacon up to a day in advance. Store components separately and toss with dressing and remaining ingredients just before serving.
- Leftovers: Store fully assembled salad in an airtight container in the fridge for up to 3 days.
- Serving Tip: This roasted broccoli salad can be served warm, at room temp, or chilled, whatever fits your preference.
FAQs:
Is roasting broccoli healthier than boiling?
The short answer, is that it can be! Roasting broccoli retains more nutrients than boiling, especially vitamin C and folate, which are water-soluble and often lost in boiling water. Plus, roasted broccoli has way more flavor and better texture.
Why is my roasted broccoli soggy?
Soggy broccoli usually means it wasn't dry enough before roasting or the pan was overcrowded. Be sure to pat it dry after rinsing, spread it out in an even single layer, and roast at a higher temp (at least 400F) for crispy edges.
Should you rinse broccoli before roasting?
Yes, always rinse your broccoli before cooking, but make sure it's thoroughly dried before adding it to the baking sheet. Any leftover moisture can cause it to steam instead of roast.
More Salad Recipes You Will Love:
- Brown Rice Salad with Feta
- Creamy Roasted Vegetable Orzo Chickpea Salad
- Easy Asparagus and White Bean Salad with Pesto & Parmesan
- Broccoli Cauliflower Salad
Recipe
Roasted Broccoli Salad with Bacon
This roasted broccoli salad features crispy bacon, sweet roasted butternut squash, creamy goat cheese, and crunchy pecans, all tossed in a bold garlic vinaigrette. Make as a side dish or lunch, served warm or chilled.
Ingredients
Salad:
- 6 cups broccoli florets
- 1 ½ cups butternut squash cubed
- 1 cup canned white beans drained and rinsed
- 4-6 strips thick-cut bacon cooked and chopped
- ¼ cup pecans chopped
- ¼ cup crumbled goat cheese
- 1 tablespoon shallot minced
- Extra virgin olive oil
- Salt and pepper to taste
Garlic Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons honey
- 1 teaspoon minced garlic
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon dried basil leaves
- ½ teaspoon dried oregano leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the squash: Add cubed butternut squash to a lined or greased baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 10 minutes.
- Add the broccoli: After 10 minutes, add broccoli florets to the pan with the squash. Drizzle with a bit more olive oil, season again, and toss. Return to the oven and roast for 15-20 minutes more, until veggies are tender and slightly crispy at the edges. Let cool slightly.
- Make the dressing: While vegetables roast, whisk together all vinaigrette ingredients in a small bowl or jar. Adjust seasoning to taste.
- Assemble the salad: In a large mixing bowl, combine roasted broccoli and squash, chopped bacon, beans, pecans, goat cheese, and shallot. Pour in half of the garlic vinaigrette and toss gently. Add more dressing if needed.
- Serve: Serve immediately while warm, or refrigerate for up to an hour and serve chilled.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Dry Broccoli Well: To avoid sogginess, make sure your broccoli is completely dry before roasting.
- Gluten-Free: This salad is naturally gluten-free, just be sure to check your bacon and Dijon mustard labels to confirm.
- Nutrition estimates are approximate and will vary according to ingredients and amounts used.
Nutrition
Calories: 386kcalCarbohydrates: 30.2gProtein: 13.3gFat: 25.1g
Tried this recipe?Let me know how it was!
Tried This Roasted Broccoli Salad recipe? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below! Your feedback helps others discover this easy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, theme park & Orlando travel inspiration, and behind-the-scenes content.
Anonymous says
Love this! I was looking for something quick and easy that I could prep for lunch this week. I omitted the nuts and forgot the bacon, but it was still so flavorful and filling!
Must Love Garlic says
Thank you for sharing! I'm so happy you enjoyed it!
Must Love Garlic says
Easy but elegant, great for gatherings!