Roasted Broccoli Salad with Aged Havarti

Name: Roasted Broccoli Salad with Aged Havarti
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Ingredients: 5 oz Castello® Aged havarti, shaved; 3 heads broccoli; 4 tbsp olive oil, divided; ⅓ cups chopped smoked or regular almonds; 2 tbsp dried cranberries; ¼ cups sliced red onions; ¼ cups lemon juice; 2 tsp honey; 1 tsp dijon mustard; 1 tsp balsamic vinegar; salt and pepper

Prep 5 min Cook 20 min 8 servings

Where to buy Copy link

Ingredients

5 oz Castello® Aged havarti, shaved
3 heads broccoli
4 tbsp olive oil, divided
⅓ cups chopped smoked or regular almonds
2 tbsp dried cranberries
¼ cups sliced red onions
¼ cups lemon juice
2 tsp honey
1 tsp dijon mustard
1 tsp balsamic vinegar
salt and pepper

Preparation

1. Preheat the oven to 400° F and line a large baking sheet with parchment paper. Cut the broccoli into bite-sized florets and place them in a large bowl. Drizzle with half of the olive oil, season with salt and pepper, and toss to coat.

2. Spread the broccoli evenly on the baking sheet and roast until tender with lightly charred edges, about 15 minutes.

3. While the broccoli roasts, prepare the dressing by whisking together the lemon juice, honey, Dijon, balsamic, remaining olive oil, and a pinch of salt and pepper until smooth. Once the broccoli is done, allow it to cool slightly, then transfer it to a large serving bowl.

4. Add the smoked almonds, dried cranberries, and sliced red onion.

5. Drizzle with the dressing and toss gently to combine.

6. Finish by shaving the Aged Havarti over the salad and serving warm or at room temperature.