Roasted Broccoli Salad with Cranberries

Broccoli salads have been a potluck staple for ages, but this Roasted Broccoli Salad with Cranberries takes things to a whole new level! The broccoli is roasted instead of raw which makes it easier to digest and even more delicious. Then it's tossed with crispy chickpeas, quinoa, dried cranberries and sunflower seeds, and rounded out with a creamy, tangy mayonnaise-based dressing. It's a truly crave-able vegetarian side dish, perfect for holiday gatherings or meal prep lunches!

Servings side servings

Prep Time 10

Cook Time 30

Total Time 40

Equipment

cutting board
knife
strainer
dish towel
extra large baking sheet or 2 normal baking sheets
small pot with lid
medium bowl
whisk
large salad bowl + tongs

Ingredients

For the Roasted Broccoli & Chickpeas:

1 can chickpeas (15oz), drained & rinsed
20 oz broccoli florets cut large florets down into smaller pieces
4 tsp olive oil or avocado oil, divided
kosher salt & black pepper to taste

For the Quinoa:

½ cup dry quinoa rinsed*
¾ cup + 2 tbsp water or broth
kosher salt (only if using water)

For the Dressing:

1 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp maple syrup
kosher salt & black pepper to taste

For the Salad:

½ cup dried cranberries
⅓ cup finely diced red onion
¼ cup sunflower seeds

Instructions

First, preheat your oven to 425F. Then, place chickpeas between a dish towel or paper towels and rub them dry - this will help them get extra crispy when roasting. Discard any of the skins that come off. Transfer chickpeas to a baking sheet, drizzle with 1 tsp of oil, and season with kosher salt & black pepper. Toss to coat. Then, spread out on the pan and transfer to the oven to roast for 15 minutes.
1 can chickpeas, 4 tsp olive oil, kosher salt & black pepper
Meanwhile, add rinsed quinoa, broth/water and kosher salt (if using) to a small pot. Bring it up to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for 15 minutes. Then, remove from heat, keep the lid on and allow the quinoa to steam for 10 more minutes.
½ cup dry quinoa, ¾ cup + 2 tbsp water or broth, kosher salt
If you are roasting your chickpeas on an extra-large baking sheet (21x15"), remove it from the oven after they've been roasting for 15 minutes. Push chickpeas to one side of the pan and add broccoli florets to the other side. Drizzle with remaining 1 tbsp of oil and season with kosher salt & black pepper. Toss to coat and spread out so that there is no overlap. Then, transfer back to the oven for 15 more minutes, or until broccoli is tender and chickpeas are golden and crispy. If you DON'T own a baking sheet this big, simply use a second normal-sized baking sheet for the broccoli and keep the chickpeas roasting on their own pan. In total, the chickpeas should roast for 30 minutes and the broccoli should roast for 15 minutes.
20 oz broccoli florets, 4 tsp olive oil, kosher salt & black pepper
Once the quinoa, broccoli and chickpeas are all done cooking, allow them to cool down for 5-10 minutes before assembling the salad. Use this time to prepare the dressing by adding all of the ingredients to a medium bowl and whisking until combined.
1 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, kosher salt & black pepper
Add cooled broccoli, chickpeas and quinoa to a large salad bowl along with the dried cranberries, red onion and sunflower seeds. Pour dressing over top and toss to coat. You can eat it as is, or place it in the fridge until fully chilled. Enjoy!
½ cup dried cranberries, ⅓ cup finely diced red onion, ¼ cup sunflower seeds

Video

Notes

*NOTE: If you want to save time and utilize pre-cooked quinoa, substitute about 2 cups.

Calories: 416kcal

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Dairy Free, Vegetarian

Keyword: Broccoli, Cranberries, Crispy Chickpeas, Mayo, Quinoa, Red Onion, Roasted Vegetables, Salad, Salad Dressing, Side Dish, Sunflower Seeds

Nutrition