Roasted Broccoli Salad with Bacon Dressing Recipe

Roasted Broccoli Salad with Bacon Dressing Recipe | Kardea Brown

Roasted Broccoli Salad topped with Bacon Vinaigrette

• Level: Easy
• Yield: 4 servings
• Nutritional Analysis Per Serving
  Serving Size: 1 of 4 servings
  Calories: 371
  Total Fat: 32 g
  Saturated Fat: 6 g
  Carbohydrates: 16 g
  Dietary Fiber: 1 g
  Sugar: 7 g
  Protein: 9 g
  Cholesterol: 19 mg
  Sodium: 447 mg
• Total: 1 hr 5 min
• Active: 45 min

Ingredients ()

• 6 cups broccoli florets, chopped into 1-inch chunks (from about 2 heads)
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 4 slices thick-cut bacon, sliced into 1-inch pieces
• 1/2 small red onion, finely chopped (about 1/3 cup)
• 1/4 cup apple cider vinegar
• 2 tablespoons sugar
• 1/2 cup toasted walnuts, roughly chopped

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Instructions

1. Heat the oven to 400 degrees F.
2. Combine the broccoli with the oil, then season liberally with salt and pepper. Arrange the broccoli in a single layer on a baking sheet, spaced out evenly. Bake until the florets start to char at the edges and the stems become tender, 15 to 20 minutes.
3. Meanwhile, place the bacon in a small skillet over medium heat. Cook, stirring now and then, until the fat is released and the bacon nears crispiness, around 5 minutes. Stir in the onion and saut until it softens a bit, 2 to 3 minutes. Pour in the vinegar and sugar, stirring until the sugar fully melts, about 1 minute.
4. Transfer the roasted broccoli to a big bowl, then drizzle the warm bacon mixture over it, adding the walnuts. Toss everything together to mix well. Enjoy warm or at room temperature.

This delightful roasted broccoli salad brings together crispy roasted florets with a savory bacon dressing that's tangy and slightly sweet, finished with crunchy toasted walnuts for texture. Imagine the sizzle of bacon rendering into a warm vinaigrette that clings to caramelized broccoli edgescreated by Recipe Iseasy star Kardea Brown, whose modern spins on Southern and Gullah Geechee flavors turn everyday veggies into crave-worthy stars. Fire up your oven for this easy weeknight winner that delivers bold, balanced bites with zero fuss[2][3][4].

Kardea Brown draws from her Charleston roots and family traditions on Wadmalaw Island, where fresh produce meets hearty proteins like bacon. Her show "Delicious Miss Brown" spotlights approachable, vegetable-forward dishes that lighten classic Southern fare[3][5]. Here, high-heat roasting caramelizes broccoli while bacon fat transforms into a glossy dressingpure magic in minutes.

Why You'll Love This Recipe

• Simple Prep: Hands-off roasting and a quick stovetop dressing make it a breeze.
• Balanced Flavors: Earthy broccoli meets smoky bacon, zesty vinegar, and sweet notes.
• Make-Ahead Friendly: Tastes amazing coldperfect for meal prep.
• Customizable: Swap walnuts for pecans, add feta, or go vegetarian with smoked mushrooms.

Each serving packs healthy fats from olive oil and nuts, fiber from broccoli, and indulgent bacon flair for balanced indulgence[original content].

Tips for Perfect Results

• Use fresh, firm broccoli heads; pat dry for max crisp.
• Thick-cut bacon yields chewy bits; taste dressing and tweak vinegar for tang.
• Toast walnuts in a dry skillet over medium heat, 3-4 minutes, stirring to prevent burning.
• Roast in batches for crowds; store leftovers airtight up to 3 days, refresh with lemon.
• Pair with grilled chicken or fishsummer BBQ star or cozy winter side.

Kardea's Sea Island heritage shines through: seasonal, fresh, and story-rich, as in her cookbook The Way Home[3][5]. Add cranberries for chew or quinoa for heartinessit's gluten-free and endlessly adaptable, but the original combo will have you hooked.

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