Dinner

Liz’s Roasted Broccoli Salad Recipe

ByEthan Lark January 6, 2026January 6, 2026

Introduction

Liz’s Roasted Broccoli Salad is a flavorful, hearty dish that combines crispy bacon, tangy feta, and crunchy sourdough croutons with roasted broccoli. It’s a perfect side or light meal that can be served warm or at room temperature.

The image shows a close-up of a colorful dish with multiple layers. The bottom layer appears to be green broccoli or leafy vegetables with a rough texture. On top of the greens are small chunks of white cheese that look soft and crumbly. Scattered over the cheese are crispy, reddish-brown pieces that look like cooked bacon, adding a crunchy texture. There are also thin strands of bright yellow zest spread across the dish for a fresh touch. The dish is presented on a white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 bags of broccoli florets (24 ounces total)
Olive oil
Salt
12 slices bacon, cut into small pieces
1-2 shallots, thinly sliced
4 ounces crumbled feta
3-4 thick slices sourdough, cut into cubes
Zest of 2 lemons
Lemon juice to taste
1 clove garlic, grated
Pepper

Instructions

Step 1: Preheat the oven to 425 degrees. On a large sheet pan, arrange broccoli florets on one side and the bacon pieces and shallots on the other. Drizzle the broccoli with olive oil and sprinkle with salt.
Step 2: Roast the broccoli, bacon, and shallots for 20-30 minutes until everything is nicely browned. Transfer them to a bowl once done.
Step 3: Lower the oven temperature to 375 degrees. Drain excess bacon fat from the pan if needed, then add the sourdough cubes to the same pan. Toss to coat the bread in the bacon fat, adding olive oil or butter if necessary for even coating.
Step 4: Bake the sourdough cubes for 5-7 minutes until crispy and lightly browned, forming flavorful croutons.
Step 5: In the bowl with the roasted broccoli, bacon, and shallots, add crumbled feta while everything is still hot to allow it to melt slightly. Mix in lemon zest, lemon juice, and sourdough croutons.
Step 6: Finish by stirring in the grated garlic, salt, pepper, and a drizzle of olive oil to taste. Serve hot, warm, or at room temperature for a delicious meal.

Tips & Variations

For extra crunch, try adding toasted nuts such as almonds or walnuts.
If you prefer a milder garlic flavor, sauté the grated garlic briefly before adding it to the salad.
Substitute feta with goat cheese or blue cheese for a different tangy twist.
Use gluten-free bread for the croutons if you need a gluten-free option.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The croutons will soften over time, so for best texture, keep them separate and add just before serving. Reheat gently in the oven or enjoy cold.