Roasted Broccoli, Bacon & Goat Cheese Salad
This Roasted Broccoli, Bacon & Goat Cheese Salad is a hearty twist on a classic side dish, combining smoky, savory flavors with a bright, tangy finish. Tender roasted vegetables, creamy cheese, and golden, crunchy croutons come together for a satisfying salad that's just as welcome at a holiday table as it is alongside a weeknight dinner.
Recipe - Italy #719
Roasted Broccoli, Bacon & Goat Cheese Salad
Prep Time20 Minutes
Servings4
Cook Time25 Minutes
Ingredients
1 1/2 lbs broccoli florets
2 Tbs olive oil
1/2 tsp salt
1/2 tsp pepper
6 slices bacon, uncooked
2 shallots, peeled and thinly sliced
1/4 cup Italian dressing
1 lemon, zested and juiced
1/2 cup goat cheese crumbles
3 Tbs unsalted butter
5 slices white bread, cut into cubes
Directions
- Line a large sheet pan with parchment paper. Preheat the oven to 425° F. Cut the broccoli florets into bite-sized pieces. Place the broccoli on the prepared sheet pan. Drizzle with olive oil. Season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the pan.
- Cut the bacon into 1/2-inch pieces. Place the bacon and sliced shallots on the other side of the sheet pan. Roast for 20 minutes, or until the bacon is cooked through and broccoli is charred. Let cool completely. Transfer the cooled broccoli, bacon and shallots to a bowl.
- Add the Italian dressing, lemon zest, lemon juice and goat cheese crumbles. Toss to combine.
- Melt the butter in a skillet over medium heat. Add the bread cubes. Sauté for about 5 minutes, or until golden and crisp. Let cool. Then, add to the broccoli mixture. Stir to combine. Serve the salad at room temperature.
Nutritional Information
Per Serving: Calories: 380, Fat: 27 g (9 g Saturated Fat), Cholesterol: 35 mg, Sodium: 910 mg, Carbohydrates: 22 g, Fiber: 3 g, Protein: 13 g.
20 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Directions
- Line a large sheet pan with parchment paper. Preheat the oven to 425° F. Cut the broccoli florets into bite-sized pieces. Place the broccoli on the prepared sheet pan. Drizzle with olive oil. Season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the pan.
- Cut the bacon into 1/2-inch pieces. Place the bacon and sliced shallots on the other side of the sheet pan. Roast for 20 minutes, or until the bacon is cooked through and broccoli is charred. Let cool completely. Transfer the cooled broccoli, bacon and shallots to a bowl.
- Add the Italian dressing, lemon zest, lemon juice and goat cheese crumbles. Toss to combine.
- Melt the butter in a skillet over medium heat. Add the bread cubes. Sauté for about 5 minutes, or until golden and crisp. Let cool. Then, add to the broccoli mixture. Stir to combine. Serve the salad at room temperature.