Roasted Broccoli Salad with Warm Bacon Vinaigrette

AutopilotR
Estimated read time 2 min read



Warm salads don’t have to mean sad, wilted greens. Here, vibrant, well-seasoned broccoli florets are roasted until crisp-tender, then tossed with crispy bacon, shallots, and a dressing enriched with savory bacon drippings. A bright, lemony mix of toasted breadcrumbs and Parmesan adds crunch, while pomegranate seeds provide bursts of sweet, tangy flavor in every bite. 

Frequently Asked Questions

  • How do you stop broccoli from burning when roasting?

    It’s important to watch the broccoli while roasting, as smaller florets can burn quickly rather than developing a light char. To ensure even cooking, turn the florets with tongs halfway through.

  • What are pomegranate arils?

    Pomegranate arils are the red seeds of the pomegranate fruit. They are juicy with a sweet, tart taste. They are available fresh and pre-packaged at most grocery stores.

  • What is the best way to cook bacon?

    You can cook bacon in a skillet, a microwave, an air fryer, or in an oven. Cooking bacon in an oven is easy and efficient, especially when you are cooking bacon for a crowd. 

Notes from the Food & Wine Test Kitchen

To save time, you can use pre-packaged broccoli florets instead of cutting up whole broccoli heads. For this recipe, you’ll need 10 cups of florets.



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