Broccoli Salad with Oven Roasted Mushrooms
Elevate your salad game with this vibrant Broccoli Salad with Oven-Roasted Mushrooms, a perfect balance of earthy richness and fresh crunch. This nutrient-packed recipe combines tender-crisp steamed broccoli with golden, caramelized cremini mushrooms, roasted to perfection for a deep, umami flavor. Tossed with a creamy Greek yogurt-based dressing, subtly sweetened with honey and brightened with apple cider vinegar, the salad is further enhanced by the crunch of sliced almonds and the tart chewiness of dried cranberries. Ready in just 35 minutes, this wholesome dish is ideal for meal prep, potlucks, or a flavorful side dish that will impress any crowd. Enjoy it chilled or at room temperature, and savor the perfect harmony of textures, colors, and flavors!
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 2 cups Cremini mushrooms
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 medium, diced Red onion
- 0.25 cups Sliced almonds
- 0.25 cups Dried cranberries
- 0.25 cups Greek yogurt
- 2 tablespoons Mayonnaise
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 0.5 teaspoons Garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Clean the cremini mushrooms and slice them into quarters.
On a baking sheet, toss the mushrooms with 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Spread them out evenly.
Roast the mushrooms in the oven for 18–20 minutes, flipping them halfway through, until they're golden brown and tender. Remove and let cool to room temperature.
In the meantime, steam the broccoli florets for 4–5 minutes until they're tender-crisp. Immediately transfer them to an ice bath to stop the cooking process, then drain and pat dry.
In a small mixing bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, garlic powder, and the remaining 1 tablespoon of olive oil. Add a pinch of salt and pepper to taste.
In a large bowl, combine the steamed broccoli, roasted mushrooms, diced red onion, sliced almonds, and dried cranberries.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with extra almonds or cranberries if desired.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.6 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
