Roasted Broccoli Apple Raisin Salad Recipe
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This Roasted Broccoli Apple Raisin Salad combines warm roasted broccoli with crisp apple, sweet raisins, toasted pumpkin seeds, and creamy goat cheese.
A tangy Greek yogurt and lemon dressing brings everything together in this colorful fall salad. With a delicious mix of sweet, savory, creamy, and crunchy ingredients, it works beautifully as a side dish for lunch, dinner, or seasonal entertaining.
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Why You’ll Love This Roasted Broccoli Apple Raisin Salad
- Loaded with texture: Crisp apple, toasted pumpkin seeds, tender broccoli, and creamy goat cheese make every bite interesting.
- Sweet and savory: Raisins and apple balance beautifully with the tangy cheese and red onion.
- A tasty way to serve broccoli: Roasting gives it deeper flavor and a lovely tender texture while retaining a little bite.
- Creamy, tangy dressing: Greek yogurt, mayonnaise, and fresh lemon make a simple dressing that ties everything together.
- Serve it warm or chilled: Enjoy it while the roasted broccoli is still warm or refrigerate it for later.
Looking for more ways to enjoy seasonal produce? Browse our Fall Recipes for more inspiration.
Pair Roasted Broccoli Salad With…
This salad makes a flavorful side for roasted meats, chicken, pork, or other hearty fall dishes.
How Do I Make This Roasted Broccoli Salad?
Check out the recipe card below—you can print or save it for later—please leave a review and star rating!
Roasted Broccoli Apple Raisin Salad
Ingredients
- 1 tablespoon olive oil
- 4 cups broccoli florets roughly chopped
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 medium lemon juiced
- 1 red onion diced
- 1 apple roughly chopped
- ½ cup pumpkin seeds toasted
- ½ cup raisins
- 2 ounces goat cheese crumbled
- ¼ cup fresh parsley chopped
- Sea salt and black pepper to taste
SUGGESTED PRODUCTS
- Large Baking Sheet Rimmed
- Mixing Bowls Small
Instructions
- Preheat the oven to 400°F/200°C/Gas 6.
- Place the broccoli florets on a large rimmed baking sheet and toss with the olive oil. Season with salt and black pepper and toss again. Roast for 15-20 minutes, until tender-crisp and beginning to brown around the edges.
- Remove the roasted broccoli from the oven and allow it to cool for 5 minutes.
- Meanwhile, whisk together the Greek yogurt, mayonnaise, and lemon juice in a small bowl. Season with salt and black pepper to taste.
- Place the roasted broccoli, red onion, apple, toasted pumpkin seeds, and raisins in a large serving bowl.
- Pour the creamy dressing over the salad and toss gently until everything is evenly coated.
- Top with the crumbled goat cheese and fresh parsley. Serve warm or chilled and enjoy!
Notes
Tips
- Roast the broccoli until tender-crisp, with lightly browned edges rather than completely soft.
- Allow the broccoli to cool for 5 minutes before assembling the salad.
- Toast the pumpkin seeds before adding them for extra crunch and flavor.
- Serve the salad while the broccoli is still slightly warm, or chill before serving.
Substitutions
- Use a crisp eating apple for the best texture in the finished salad.
- Use sunflower seeds instead of pumpkin seeds if preferred.
- Substitute feta for the goat cheese for a similarly tangy, salty finish.
Leftovers
- Transfer the leftover salad to an airtight container and refrigerate.
- The broccoli, apple, and pumpkin seeds will gradually soften once mixed with the dressing, so enjoy the salad fresh.
- Not suitable for freezing.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
A Fall Salad Full of Flavor
From the warm roasted broccoli and crisp apple to the sweet raisins and creamy goat cheese, this salad has a little bit of everything. Serve it alongside your favorite fall main dish and enjoy!
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