Rosemary's Broccoli Salad

Elevate your veggie game with Rosemary's Broccoli Salad, a refreshing medley of flavors that perfectly balances health and indulgence. Featuring crisp, blanched broccoli florets, toasted slivered almonds, sweet bursts of dried cranberries, creamy crumbled feta, and zesty red onion, this salad is as vibrant as it is delicious. What sets this recipe apart is the rosemary-infused dressing—a harmonious blend of extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, and fresh rosemary—that ties every bite together with herby, tangy perfection. Ready in just 20 minutes, this make-ahead dish is ideal for weeknight dinners, potlucks, or meal prep. Serve it chilled for a refreshing crunch, and watch it steal the spotlight at your table!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 cups Fresh broccoli florets
• 0.5 cup Slivered almonds
• 0.5 cup Dried cranberries
• 0.5 cup Feta cheese, crumbled
• 0.25 cup Red onion, thinly sliced
• 1 teaspoon Fresh rosemary, finely chopped
• 0.25 cup Extra virgin olive oil
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Prepare the broccoli by cutting it into small, bite-sized florets. Blanch the florets in boiling water for 1-2 minutes, then quickly transfer them to a bowl of ice water to halt cooking and maintain their bright green color. Drain thoroughly and set aside.

Step 2

In a small skillet over medium heat, toast the slivered almonds until they are golden and fragrant, about 3-4 minutes. Stir frequently to prevent burning, then remove from heat and let them cool.

Step 3

In a large mixing bowl, combine the blanched and drained broccoli florets, toasted almonds, dried cranberries, crumbled feta cheese, and sliced red onion.

Step 4

To make the rosemary-infused dressing, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, finely chopped rosemary, salt, and black pepper in a small bowl until emulsified.

Step 5

Pour the dressing over the broccoli mixture and toss gently to coat all of the ingredients evenly.

Step 6

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Step 7

Before serving, toss the salad once more, then transfer to a serving dish. Optionally, garnish with additional rosemary or cranberries for presentation.

Step 8

Serve chilled and enjoy!

Nutrition Facts

Serving size	(785.5g)

Amount per serving	% Daily Value*
Calories	1596.3

Total Fat 117.6g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat g
Cholesterol 100mg	0%
Sodium 2708.2mg	0%
Total Carbohydrate 108.8g	0%
Dietary Fiber 22.8g	0%
Total Sugars 65.9g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 899.2mg	0%
Iron 6.8mg	0%
Potassium 1887.8mg	0%

*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.

Source of Calories

Fat: 63.7%

Protein: 10.1%

Carbs: 26.2%