Easy Thanksgiving Roasted Broccoli Salad Recipe: Bright, Crunchy, Crowd-Pleasing

Thanksgiving sides crowd the table and your oven like a chaotic parade. You need something bright, quick, and reliably delicious.

That’s where this Easy Thanksgiving Roasted Broccoli Salad shines—crisp edges, zippy dressing, and a festive pop from dried cranberries.

You’ll finish in under 30 minutes, leaving time to master the gravy or to pretend you’re auditioning for a cooking show.

It travels well, tastes great warm or room temperature, and somehow steals a little sunshine from the pumpkin pie. That’s a win in holiday land.

Equipment

Must-haves

• 1 large baking sheet, rimmed and sturdy
• Parchment paper or a silicone mat
• 1 large mixing bowl
• 1 small skillet for bacon (if you’re using it)
• 1 whisk
• 1 sharp knife and cutting board

Nice-to-haves

• Tongs for tossing without burning your fingers
• Salad servers or a large spatula
• Measuring spoons for tidy dressing blends
• Roasting rack (helps air circulate for maximum crispiness)

Ingredients

• 2 heads broccoli (about 1.5–2 pounds), cut into florets
• 2 tablespoons olive oil
• 4 slices bacon, diced (optional)
• 1/2 red onion, thinly sliced
• 1/3 cup dried cranberries
• 1/4 cup roasted pumpkin seeds (or sunflower seeds)
• 1/4 cup feta cheese, crumbled
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 tablespoons extra-virgin olive oil
• Salt and pepper, to taste

What you need to know: Roasting brings out the broccoli’s natural sweetness and a little caramelization that makes this side feel fancy without the fuss.

You can mix this up with what’s hiding in your pantry—cranberries are a party starter, but pomegranate seeds work too if you want a ruby glow.

Dressings can be whisked in a pinch and kept in the fridge for a quick toss when you’re assembling last-minute plates.

Ready for the show? Let’s bake, toss, and taste our way to a crispy, crunchy, colorful side that even the cranberry sauce will compliment.

What You Need To Know: This salad shines because the broccoli gets crisp in a hot oven, and the tangy-sweet dressing ties everything together. It’s versatile enough for a potluck, but confident enough to stand next to a roasted turkey.

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy clean-up and maximum crispiness.
2. In a large bowl, toss broccoli florets with 2 tablespoons olive oil, salt, and pepper. Spread on the sheet in a single layer.
3. Roast 12–15 minutes, until edges are caramelized and the centers are just tender.
4. Meanwhile, if using bacon, cook in a skillet over medium heat until crisp. Drain on paper towels and crumble when cool.
5. In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, and 2 tablespoons olive oil. Season with salt and pepper.
6. Transfer roasted broccoli to a large bowl. Add red onion, cranberries, seeds, crumbled bacon, and feta. Drizzle with the dressing and toss to coat.
7. Taste and adjust seasoning. Serve warm or at room temperature for the best texture and flavor。

That’s it—your salad has arrived. It’s crunchy, it’s tangy, and it won’t require you to audition for a TV cooking show to pull it off.

Good to Know: This dish stores nicely for a couple of days in the fridge. For an extra pop, toast the seeds briefly in a dry pan before adding them to the salad. If you’re avoiding bacon, swap in toasted almonds or more seeds for crunch.

Tips

• Toast seeds in a dry skillet for 1–2 minutes until fragrant for extra crunch and flavor.
• Dress the salad just before serving to keep the broccoli crisp and the greens bright.
• Make-ahead option: roast the broccoli and cook the bacon a day ahead; assemble and dress right before serving.
• Want extra zing? A squeeze of lemon over the finished salad brightens everything nicely.

Variations

• Vegetarian version: Omit bacon and add extra feta or roasted chickpeas for protein.
• Nutty swap: Use toasted pecans or sliced almonds in place of seeds.
• Fruit swap: Swap dried cranberries for pomegranate seeds or dried cherries for different tang.
• Protein boost: Add shredded chicken or quinoa to turn this into a main-dish salad.

Serving Suggestions

This vibrant salad pairs beautifully with roasted turkey, cranberry sauce, and mashed potatoes for a complete holiday plate. It’s also fantastic as a make-ahead side for potlucks—the kind of dish people ask for the recipe and then pretend they didn’t.