Do you ever just get really bored with side dishes? Like you’re looking down at your plain ol’ roasted broccoli with a sigh thinking “guess I need my green veggies”….So depressing. Maybe it’s just me but in any case food should be fun right??? Time to mix it up. Let’s see if we can’t make a side dish a little more exciting with some Roasted Broccoli Goat Cheese Salad!
I’m going to be straight up honest with you. My mind is not here right now. It’s hanging out around the seating chart, the vendor finalizations, and the last to dos before our big day…Our wedding is only a few weeks away!! How did the summer go by so fast? Or rather, how did the YEAR go by so fast?! I have one of those dry erase boards with massive check list on it, and its currently staring me in the face. There’s still so much to do! All those nitty gritty details…
I might be procrastinating. And talking about roasted broccoli instead.
To be frank, this Roasted Broccoli Goat Cheese Salad isn’t really a salad, more of a roasted broccoli tossed with fun salad toppings but hey it works right? Plus there’s goat cheese so its totally worth it.
One of my favorite additions to a roasted vegetable is some kind of nut, it really adds to the baked flavor. This time, I went for slivered instead of sliced almonds, so that there’s a little more of that rich, nutty flavor in each bite.
Obviously, here at the end of summer we needed some heirloom cherry tomatoes in the mix for a splash of color. Added bonus, they make this Roasted Broccoli Goat Cheese Salad even more nutritious!
Ok. Can’t put if off anymore. Off to do some wedding things! But if you’re ever in doubt about what to have with your next roasted chicken, or even your last summer get together of the season, remember to give this Roasted Broccoli Goat Cheese Salad a shot!
- 2 large broccoli heads, cut into florettes
- 2 tablespoons olive oil
- ¼ cup creamy goat cheese
- 8 ounces cherry tomatoes, halved
- ¼ cup slivered almonds
- Juice of half a lemon
- Salt and pepper as desired
- Preheat oven to 400˚f. Place slivered almonds onto a baking sheet. Bake in the oven for 3-4 minutes, until golden and fragrant. Pour into a bowl and set aside.
- Toss broccoli florettes, olive oil, and salt and pepper to taste in a large bowl. Saving the bowl, pour onto the baking sheet. Bake for 25-30 minutes until crispy and tender enough to pierce with a fork. Remove from heat and let cool.
- Toss broccoli, tomatoes, almonds, lemon juice and goat cheese together in the bowl used earlier, Garnish with any remaining almonds and salt and pepper to taste.
If you make this recipe, please be sure to take a photo and tag it with #aberdeenskitchen. I can't wait to see what you cook up!