Pioneer Woman Roasted Broccoli Salad

Pioneer Woman Roasted Broccoli Salad is made with broccoli, bacon, red onion, sour cream, and mayonnaise, along with other complementary ingredients. This hearty Pioneer Woman Roasted Broccoli Salad recipe creates a side dish that takes about 40 minutes to prepare and can serve up to 4 people.

Pioneer Woman Roasted Broccoli Salad Ingredients

• 2 bunches broccoli, florets separated
• 4 slices thick-cut bacon
• 1/4 cup olive oil
• 1 small red onion, halved and thinly sliced
• Kosher salt and freshly ground black pepper
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons whole milk
• 1 teaspoon granulated sugar
• 1 teaspoon paprika
• 3 tablespoons chopped fresh parsley

How To Make Pioneer Woman Roasted Broccoli Salad

1. Preheat Oven: Heat your oven to 425 degrees F to prepare for roasting.
2. Roast the Veggies: In a large bowl, combine broccoli florets and sliced red onion with olive oil, and generously season with salt and pepper. Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven until the edges of the broccoli are crispy and browned, about 18 to 20 minutes. Once done, remove from the oven and let cool slightly before transferring to a mixing bowl.
3. Cook Bacon: While the veggies are roasting, place bacon strips in a cold skillet. Turn heat to medium-high and cook until bacon is evenly crispy, turning slices as needed. Remove from heat, drain on paper towels, then chop into bite-sized pieces.
4. Make Dressing: In a small bowl, whisk together sour cream, mayonnaise, and whole milk until smooth. Stir in granulated sugar, paprika, and half of the chopped parsley. Season the dressing with salt and pepper to taste.
5. Combine Ingredients: To the bowl with the cooled roasted broccoli, add chopped bacon and the remaining parsley. Drizzle with the creamy dressing and toss everything together until the broccoli is well coated. Adjust seasoning if necessary.
6. Serve and Enjoy: Serve the salad at room temperature or chilled as a refreshing side dish. Garnish with additional parsley if desired.

Recipe Tips

• Choose Fresh Broccoli: Opt for firm, deep green broccoli florets to ensure they roast beautifully and add a vibrant touch to your salad.
• Render the Bacon Well: Cook the bacon until it’s really crisp; this adds a satisfying crunch and rich flavor that contrasts nicely with the creamy dressing.
• Let Veggies Cool: Allow the roasted vegetables to cool before mixing with the dressing to prevent the sour cream and mayonnaise from melting and becoming runny.
• Adjust the Dressing to Taste: Taste your dressing before adding it to the salad and adjust the seasoning if needed; this ensures the final dish is perfectly flavored.
• Serve Properly: This salad can be enjoyed both warm and cold; try it chilled for a refreshing twist or at room temperature to best savor the flavors.

What to Serve with Roasted Broccoli Salad

Roasted Broccoli Salad pairs well with grilled lemon chicken, quinoa pilaf, herbed couscous, and a refreshing cucumber mint salad. It also can be served alongside pan-seared salmon, roasted sweet potatoes, a zesty quiche, and a tangy apple slaw for a well-rounded meal.

How To Store Roasted Broccoli Salad

Refrigerate: Cool the Roasted Broccoli Salad completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the Roasted Broccoli Salad. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The salad can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before serving.

How To Reheat Leftover Roasted Broccoli Salad

In The Oven: Preheat the oven to 350°F (175°C). Place the leftover salad in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.

In The Microwave: Put a portion of the salad in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the salad to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.

Pioneer Woman Roasted Broccoli Salad Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 523
• Total Fat: 43 g
• Saturated Fat: 11 g
• Carbohydrates: 26 g
• Dietary Fiber: 9 g
• Sugar: 9 g
• Protein: 14 g
• Cholesterol: 41 mg
• Sodium: 986 mg

Frequently Asked Questions

How Do You Stop Broccoli From Burning When Roasting?

To prevent broccoli from burning when roasting, make sure to toss it evenly with olive oil and avoid overcrowding the baking sheet. You can also lower the oven temperature slightly or reduce the roasting time. 

Can I use frozen broccoli for this salad?

You can use frozen broccoli, but for best results, thaw it first and pat dry to remove excess moisture. This helps maintain a firmer texture similar to fresh broccoli after roasting.

What Can I use instead of bacon?

For a vegetarian version, you can substitute bacon with smoked tempeh or coconut bacon. These alternatives provide a similar smoky flavor that complements the creamy dressing and roasted vegetables.

Is it possible to make the dressing with low-fat ingredients?

Yes, you can make the dressing using low-fat sour cream and mayonnaise or substitute Greek yogurt to reduce calories while still achieving a creamy texture. This version will be lighter but still flavorful.

Try More Salad Recipes:

• Pioneer Woman Pea Salad
• Frog Eye Salad
• Pioneer Woman Cornbread Salad
• Baked Potato Salad
• Pioneer Woman Macaroni Salad
• Tomato Watermelon Salad