keto · Salad · Sides · vegetable

Roasted Broccoli Salad

The times are changing. Although it’s still 90 degrees here in Oklahoma, fall is right behind that warm southernly breeze.

My fall decor has already made its appearance. The pumpkin spice candles are burning. I’m digging jackets out of my closet. I’m eating hotter foods and thinking about soups, y’all. Soups.

Summer will be out of here before you know it and I’ll need to be buying some new boots (my boot collection is seriously lacking). Do normal people have boot collections? Most of my boots are ragged and some the soles are peeling off, so…new boots are needed.

The time for cool summer salads is coming to an end. Since going keto, I haven’t been making nearly as many pasta or potato salad as I usually do in the summertime. Instead, I’ve been making a lot of cool & crisp veggie salads. Or, you know, just regular ol’ salads.

I have to say, I love broccoli salad. The raw, sweet, and blocks-of-cheese kind of broccoli salad. I’ve made a combo cauliflower one before, but I usually just partake in broccoli salads at parties and barbecues. Why don’t I make broccoli salads more often?! They’re so good!

I was watching The Pioneer Woman earlier this week and saw her make this salad. I decided to make it keto for me (no milk, no sugar), and it’s exceptional. Roasting veggies always makes them better, especially when it comes to broccoli. I just went with the simple seasoning of salt, pepper and garlic powder on the broccoli and onions and it was perfect.

If you’re looking for a salad to take to a party or Labor Day cookout, this one is sure to wow people over. It’s different in such a good way. I feel like people will be pleasantly surprised that the broccoli is cooked and still in a cold salad—and that it tastes amazing!

Roasted Broccoli Salad

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Roasted broccoli and onions in a creamy, sweet sauce with bacon.

Ingredients

  • 6 slices cooked bacon, crumbled
  • 2 head broccoli, chopped into florets
  • 1 red onion, sliced
  • salt & pepper
  • 2 TBS. olive oil
  • 2 tsp. garlic powder
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 TBS. heavy creamy
  • 1 TBS. water
  • 1 tsp. sweetener (sugar or for sugar-free, use erythritol)
  • 1 tsp. paprika

Directions

  1. Preheat oven to 425 degrees. In a large bowl, toss broccoli florets and onion with olive oil, salt, pepper, and garlic powder. Lay out in one layer on a rimmed baking sheet. Roast for 15-18 minutes, shaking pan halfway through, until broccoli is slightly charred and tender. Let cool before transferring to a bowl.
  2. In a small bowl, whisk together sour cream, mayo, cream, water, sweetener, paprika, salt and pepper.
  3. Toss broccoli and onions with bacon. Drizzle sauce on top of broccoli and toss to coat. Serve cold.

Step-By-Step Instructions

Preheat oven to 425 degrees. In a large bowl, toss broccoli florets and onion with olive oil, salt, pepper, and garlic powder.

Lay out in one layer on a rimmed baking sheet. Roast for 15-18 minutes, shaking pan halfway through, until broccoli is slightly charred and tender. Let cool before transferring to a bowl.

In a small bowl, whisk together sour cream, mayo, cream, water, sweetener, paprika, salt and pepper. Toss broccoli and onions with bacon. Drizzle sauce on top of broccoli and toss to coat. Serve cold.

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