Roasted Broccoli Salad with Smoked Gouda Dressing
Simple, healthy and deliciously savory salad recipe with a subtle kick.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 pounds broccoli, cut into bite-sized pieces and roasted ((see notes))
- 5 1/2 ounces smoked gouda cheese ((about 1 cup grated))
- 1/2 cup Greek yogurt
- 3/4 cup milk or buttermilk
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- Pinch cayenne ((add more for a bigger kick))
- Salt and black pepper to taste
- 3 tablespoons pine nuts, toasted ((optional))
Instructions
- 1
Roast the broccoli (directions linked above), then let it return to room temperature before assembling salad. You can also roast the broccoli ahead and chill before serving for a colder salad.
- 2
Grate the smoked gouda cheese, or cut it into chunks and place it in the food processor, then process into very fine bits. Combine gouda in the processor with Greek yogurt, milk, fresh parsley and lemon juice. Process until smooth, scraping down the sides of container with spatula as needed (it will take several times scraping down the sides and reprocessing to achieve a salad dressing consistency). Add more salt, pepper, cayenne or lemon juice if desired to taste. Dressing should be cold; chill if needed.
- 3
To assemble salad: In a large mixing bowl, toss the roasted broccoli with the salad dressing and toasted pine nuts. Alternatively, for a prettier presentation, you can plate the salads individually and drizzle the dressing over the top.