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Roasted Broccoli & Beecher's Cheddar Salad

Roasted Broccoli & Beecher’s Cheddar Salad

A fresh, fruity, and cheesy mix
  • Roasted Broccoli & Beecher's Cheddar Salad
  • Roasted Broccoli & Beecher's Cheddar Salad
  • Roasted Broccoli & Beecher's Cheddar Salad
Serve up a dish that’s equal parts fresh veggies and bright, crunchy cheddar with this original recipe featuring Beecher’s Cheddar and a mix of broccoli, apples, celery, romaine, and a homemade dressing. Beecher’s 4-year version of their classic Flagship cheese is carefully aged for nearly half a decade to create a rich and nutty new profile, with a slightly more pronounced tang and mouthwatering crunch. With the addition of Murray’s bright Mediterranean Olive Oil and a mix of hearty broccoli, this salad is the perfect winter appetizer.

Roasted Broccoli & Beecher’s Cheddar Salad
Serves 4

Ingredients

Directions

  1. Heat the oven to 400F. Rinse all the produce. Cut the broccoli, separating the florets into medium size pieces. Peel the base of the broccoli, then slice into 1/2” pieces. Toss the broccoli with olive oil and 1 tablespoon of kosher salt. Place the broccoli onto a parchment-lined sheet tray and roast in the oven until tender, about 15 minutes. Once the broccoli is cooked, set aside to let cool.
  2. Prepare the romaine by cutting the base stem off and discarding. Break the lettuce into individual leaves.
  3. To make the dressing, add the minced shallot, lemon juice, Greek yogurt, apple cider vinegar, honey, the Mediterranean olive oil and the remaining 1 tablespoon of kosher salt to a small mixing bowl and whisk until combined.
  4. Next, assemble the salad. Lightly toss the romaine leaves in the dressing in a medium bowl and portion into 4 separate bowls. Next toss the broccoli in the same bowl and place on top of the romaine.
  5. Garnish each salad with the apple slices, celery, pistachios and grated cheddar. Enjoy!

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