Liz’s Roasted Broccoli Salad

Here’s the thing I want you to know about this roasted broccoli salad:

It’s quite possibly my favorite way I’ve ever eaten broccoli in my life.

My friend Liz introduced me to this salad, which was introduced to her by another friend, Amanda, and isn’t that just how the best recipes go? From one food-loving person to another, and onto another, and now here, to your screen, ready for you to devour in 5 seconds flat.

The ingredients here are humble and low-key, but together they make a FLAVOR BANG:

• shallot
• bacon
• feta
• lemon
• broccoli
• sourdough

Throw in some olive oil, salt, pepper, and you are ready to embark on a beautiful roasted broccoli journey.

This Has Everything You Could Want In a Salad

The flavors in this are just everything I want in all my meals ever: tangy, crunchy, slightly bitter and bright from the lemon zest, salty from the crisped-up bacon, and all built around a big bowl of roasted broccoli, which, in and of itself is a true hero.

Reasons I love this as an SOS meal:

• It’s incredibly delicious. Good food, good mood. Instant lift.
• The actual hands-on prep for this is so minimal. Basically everything happens on a sheet pan, leaving you plenty of time to… not be in the kitchen.
• This is super customizable. For example, if you wanted to really bulk it up you could add some rotisserie chicken or some more roasted veggies.
• It actually keeps really nicely as leftovers. The bread is the one tricky thing that can get soggy, so just keep those croutons nice and dry in a separate container. But truly, this salad can be eaten and enjoyed hot, cold, room temp – I know you’re going to question it but I have even eaten these leftovers for breakfast. Riding that SOS train all the way to the very last stop.

I don’t want you to be jealous, but as I write this, there is a sheet pan of broccoli, bacon, and shallots in my oven.

My house smells amazing, I will be eating this soon, and IT IS A GLORIOUS DAY.

Roasted Broccoli Salad: FAQs

I’m all out of bacon! What can I sub?

Pancetta would be delicious! Just dice it up into tiny cubes – or lots of grocery stores sell pancetta pre-cubed (SOS win!). Then fry it up in a pan for a few minutes and toss it on the salad.

How long do leftovers stay good?

If you can store the broccoli and other ingredients separate from the sourdough croutons, this will stay well for about 3-5 days in a sealed container in the fridge. If the croutons are mixed with the dressing and other ingredients, they might break down quicker and get soggy the next day. But, I mean, I’ve eaten it as slightly soggy leftovers, and it’s still very delicious. 🙂

This looks great! Is this a full meal?

This salad is incredibly filling! It has bread, bacon, cheese, and roasted broccoli (not to mention a nice coating of olive oil) but if you’d like to pair something else with it, these chicken meatballs or even a quick store-bought rotisserie chicken

would be great.

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Liz’s Roasted Broccoli Salad

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• Author: Lindsay
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings

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This Roasted Broccoli Salad is EVERYTHING! Bright lemon, crisped-up bacon, tangy feta, and it’s all built around a big bowl of roasted broccoli. A true hero of a meal! 

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Ingredients

Units

Roasted Broccoli 

• 2 bags (24 ounces) of broccoli florets
• olive oil
• salt

The Extras

• 5 slices bacon, cut into small pieces
• 1 shallot, thinly sliced
• 4 ounces crumbled feta
• 2 thick slices sourdough, cut into cubes
• juice and zest of 1-2 lemons
• salt, pepper, olive oil to finish

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Instructions

Video

1. Roast broccoli, bacon, and shallot: Preheat oven to 425 degrees. Place broccoli on a large sheet pan, on one side. Place bacon and shallots on the other side. It will be very full, so if you’re running out of room you can separate this onto two sheet pans. Drizzle broccoli with a little olive oil, and sprinkle with salt. Roast everything for 20-30 minutes, until things are nice and browned. Transfer broccoli, bacon, and shallots to a bowl.
   
2. Make sourdough croutons: Turn the oven temp down to 375 degrees. Add sourdough to the still-greasy bacon pan and toss to coat in the bacon grease. Add more oil or butter as needed to get the croutons evenly coated. Bake for 5-7 minutes until crispy and lightly browned.
   
3. Toss and serve: Toss broccoli, bacon, and shallot with feta (add it while everything is hot so it melts a little bit! so yum), lemon zest and lemon juice, and sourdough croutons. Finish with a clove of freshly grated garlic, if you can handle the bite, which I most definitely can! Also: salt, pepper, and olive oil to taste. You can eat this hot or cold or room temp, and it will be so delicious all of the above ways.
   

• Category: Salad
• Method: Roast
• Cuisine: American

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More Incredible Broccoli Recipes We Love

• Super Clean Broccoli Salad with Creamy Almond Dressing (a totally vegan win!)
• Sesame Beef and Broccoli (this sauce is sooooo good)
• Sheet Pan Garlic Ginger Chicken and Broccoli (perfect for quick and delicious meal prep)
• 5-Ingredient Green Curry (packed with lots of veggies and a delicious green curry sauce)

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One-Pan Farro with Tomatoes and Kale

If the goal is maximum flavor, incredible texture, satisfying and wholesome ingredients, and LOW KEY cooking, this is the one-pot unicorn that checks every single box.

This recipe is amazing. It seems humble and slightly too healthy at first glance, I know. But it’s something of a miracle.

It’s nutty, chewy, rustic, and just the slightest bit brothy, which is compelling and unexpected and delicious. It’s spoonable like a stew, but textured and chewy more like a pasta. The flavors are mellow from gently cooked thinly sliced onion and garlic, sweet and tomatoey, and earthy and hearty from the kale. Torn basil and a sprinkle of Parmesan take it to a new level, and the extra olive oil that I recommend (require) creates a silky, satisfying, and luscious texture situation. And finally, the red pepper flakes – should you choose to go that route – give it just enough of a spark to keep you hooked bite after bite after chewy, savory bite.

To make it, here’s what you have to do:

Put things in a pan, and simmer them. The end.

Maximum flavor, minimal work. The essence of what we all want in life.

The Wonderfully Short Ingredient List

• tomatoes
• kale
• farro
• onion
• garlic
• basil
• Parmesan

A little extra olive oil, salt and pepper, red pepper flakes, and you’re running with the big dogs now.

How such lowly, regular ingredients can combine in such a simple way to make something so incredible is just one of the great gifts of the food universe.

What I Love About This Recipe

• It’s super nutritious in a happy, delicious, want-to-eat-more kind of way.
• It makes amazing leftovers, although you’ll need to double or triple the batch if you want to have any left because it goes FAST.
• It can be super cozy for fall, but also somehow appropriate for the end of summer? Here for it.
• You can just put it on the stove and walk away and do something else.
• It’s a customizer’s dream. Add or subtract any veggies that you do or don’t like, and throw some extra protein in there to give it some oomph if you feel like you need it (although you may be as surprised as I was at how much it can really stand on its own). A fried egg, a couple chicken meatballs, a can of white beans or some spicy ground Italian sausage for those who want… it’s a choose your own adventure.

One-Pan Farro with Tomatoes and Kale: FAQs

This looks soooo good! I don’t have farro at my local grocery store though. Is there another grain that could work?

Spelt berries or wheat berries would be good substitutes if you can find those. You can try using quinoa instead if that’s easier to find – it’ll likely just cook a bit faster.

My meat-loving family wants some type of meat in this dish. What do you suggest?

These chicken meatballs are always a fan-favorite or if you want to slide a totally meatless meatball in there to be sneaky, check out the ones from our Sticky Ginger Rice Bowls.

What other veggies would be good in this?

This recipe is suuuuuper versatile and almost any veggie can work. Zucchini, corn, and/or carrots are a few delicious ideas to get started!

Prefer To Watch Instead Of Read?

Source notes: What a gift to us from Deb of Smitten Kitchen. I found this recipe while browsing her YouTube channel which is a great way to spend a little time if you’re needing something to do as you procrastinate real-life responsibilities. As I understand it, this recipe was originally a Martha Stewart recipe that was redone by Deb a few years ago. A few friends shared this recipe with me and when I saw it (again) on her YouTube, I knew it was a sign. One batch of this recipe and I was hooked. It is an essential.

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One-Pan Farro with Tomatoes and Kale

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• Author: Lindsay
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 3-4 servings

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This One-Pan Farro with Tomatoes and Kale is a straight-up DREAM! Rustic farro cozied up to cherry tomatoes, onions, garlic, and kale. So good and so wholesome!

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Ingredients

Units

For the Farro

• 2 cups water
• 1 cup farro
• half an onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 10 ounces grape or cherry tomatoes, halved
• 1 teaspoon salt
• a few stalks of kale, stems removed, chopped into small pieces (about 2 cups)
• 1/4 cup olive oil (optional, but makes it a bit more luscious)

Extras for Serving

• red pepper flakes
• fresh basil
• Parmesan
• chicken, meatballs, or a fried egg

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Instructions

Video

1. Start the simmer: Add water, farro, onion, garlic, tomatoes, and salt to a medium sized saucepan. Simmer, uncovered, for 15 minutes. 
   
2. Add the kale: Add the kale. Simmer, uncovered, for another 15 minutes. 
   
3. Finish and serve: Stir in the olive oil, and… you’re done! The farro should be chewy but soft, and there will be just the slightest amount of really delicious brothiness left in the pan. Top with your favorite things – I highly recommend the Parmesan and the red pepper flakes. It’s almost too simple and too good to be true.
   

• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: farro recipe, one pan dinner, kale recipe

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More Quick Veg-Friendly Meals:

• Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes (do not skip the potatoes!)
• Amazing Mushroom Bowls with Kale Pesto (smoky and sweet – can you think of a better duo?)
• Easy Vegan Burrito Bowls (convert all your meat-loving friends with this cauli walnut taco meat)
• Farmers’ Market Pasta with Walnut Pesto (an end-of-summer necessity)

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Tofu and Brown Rice Lettuce Wraps with Peanut Sauce

How much do I love a quick pan-fried crumbled tofu and brown rice filling, coated in peanut sauce, tucked into tender little butter lettuce leaves, and crowned with a drizzle of spicy mayo and – obviously – a couple little crunchy fried onions? Judging by the tens (hundreds?) of these that I’ve eaten in the last few months, the answer is: A LOT.

There’s just something about these flavors and textures that makes a person feel good in their heart. It’s light but it’s filling, it’s savory but a little sweet and spicy, it has a complexity of texture with a delicate, fresh crunch and an almost-meaty-like filling, and it comes together so ridiculously fast – I mean, let’s just go ahead and accept right now that this is a recipe that cannot be made just once.

This recipe has absolutely been our most-made meal of the summer.

Our Short and Sweet Ingredient List:

• tofu
• lettuce
• brown rice
• sriracha
• teriyaki sauce
• orange
• peanut butter

If you like a little spicy mayo on top (and I do, thank you very much) then grab your mayo out of the fridge, and if you like a little crunchy onion action (also yes) pull those out of the pantry.

And there you go: saucy, peanutty, flavor-packed tofu and brown rice lettuce wraps, coming right up.

What I Love About These Lettuce Wraps

• Most lettuce wraps leave me wanting more, I think because they lack a carb element. Having brown rice (or quinoa, or another grain) in the filling solves this problem and makes them super satisfying in a full-meal kind of way.

• The tofu is just so low maintenance. Give it a quick squeeze over the sink and then plop it in the skillet and crumble it up. SOS-style.

• The peanut sauce is semi-homemade, using a bottle of teriyaki to start you off. If you wanted to make your own peanut sauce, this is my go-to. I’ve done it both ways and it’s great no matter how you choose to peanut sauce it.

• It makes great leftovers! The filling lasts for days, and it can be used in your extra lettuce leaves or over a salad or in a stir fry… endless options.

• It’s family-approved! At least in my house it is: my husband raves every time I make these and my toddler gets *so* excited for what we’ve come to call “lettuce wrap night.” We put yogurt on hers instead of spicy mayo, and she will eat 2, 3, sometimes even 4 of these. 😂 You just never know with these little people.

This recipe has landed on our table so many times in the last 6 months and it is just everything I love in life: creamy, salty, saucy, spicy, a little bit sweet, and light, crunchy, and filling. Not to mention SOS-level easy.

Blessings on your lettuce wrap journey! I hope you love them. ♡

Tofu and Brown Rice Lettuce Wraps: FAQs

This looks so good! Tell me! How do I level these up?

Fresh garlic, scallions, or ginger are great additions to your filling mixture. And obviously homemade peanut sauce is fab (love, love, love this one). Go with whatever works! This recipe is meant to be flexible and easy.

How can I make these totally vegan?

Only swap you’ll need to make is using a plant-based mayo!

How long will filling leftovers keep in the fridge?

3-5 days is ideal here for leftovers.

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Tofu and Brown Rice Lettuce Wraps with Peanut Sauce

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• Author: Lindsay
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4-5 servings

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These lettuce wraps are ridiculously good! Crunchy, fresh, and packed with tofu, brown rice, crispy onions, plus a drizzle of peanut sauce and spicy mayo. Delicious!

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Ingredients

Units

Lettuce Wraps

• olive oil
• One 14-ounce block extra firm tofu – minimally pressed to remove water, but this is very low maintenance so don’t worry about it too much
• about 2 cups cooked brown rice and/or quinoa or other grains – I use the 8.5 ounce precooked packages so it’s very, very easy
• butter lettuce or leaf lettuce for wrapping
• spicy mayo (see notes)
• crispy onions or chopped cashews / peanuts for topping

SOS Peanut Sauce

• 1/2 cup teriyaki sauce
• juice of 1 orange
• 1/4 cup peanut butter
• a squirt of Sriracha or other chile sauce if you want

If you have a bit more time, you can also use this amazing homemade peanut sauce.

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Instructions

Video

1. Cook the tofu: Heat a few swishes of oil in a nonstick skillet over medium high heat. Add the tofu and crumble in the pan. Cook until slightly browned. 
   
2. Add rice and sauce: Add the rice and most of the sauce to the pan. Sauté for 5 minutes or so – just enough to get some browning / light caramelization and get everything nice and yummy. Season with salt to taste.
   
3. Fill and serve: Spoon your tofu and brown rice filling into crispy little pieces of lettuce. Top with something crunchy (peanuts? crispy onions?) and something creamy (spicy mayo all the way) and drizzle with a little extra sauce, and now tell me this isn’t your favorite meal of the week.
   

Notes

Spicy Mayo: I usually just mix about 1/4 cup mayo with about 1 tablespoon sriracha. But super easy to make it more or less spicy depending on your heat tolerance! 

• Category: Dinner
• Method: Sauté
• Cuisine: American

Keywords: lettuce wraps, vegan lettuce wraps, tofu lettuce wraps

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More Lettuce Wraps To Swoon Over:

• Firecracker Vegan Lettuce Wraps (kinda similar to these but with slurpable noodles)
• Roasted Cauliflower Lettuce Wraps with Korean BBQ-Inspired Sauce (hurry up and make these!)
• Creamy Miso Peanut Chicken Lettuce Wraps (the grapes on these cuties are a must)

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Coming Soon: SOS Series 2.0

Hello, hello, friends and food-lovers! I’m coming to you with exciting news today:

The SOS Series is coming back!

YES! I KNOW! I’M SO EXCITED, WHICH IS WHY I’M USING ALL CAPS AGAIN!

Mark your calendars because NEXT WEEK we are kicking off our next round of the SOS Series. I’m calling it the SOS Series 2.0 and it will essentially be lots more of the same: easy, delicious, big flavor, low-to-no-stress-style recipes.

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What Is The SOS Series?

A little backstory if you’re unfamiliar: I started the SOS Series in April of 2021. It was developed as a way to help my own self get through a really challenging season – adjusting to life with a new baby, while wrangling the tiny toddler tornado, while trying to get back to work, while keeping one eye out for Covid, while ultimately trying to not totally lose my mind every night at dinnertime. It was a season of takeout, frozen meals, and snacks for dinner, and while I love chips and salsa as much as the next person, there just comes a time in your life where you say: Okay, I’ve eaten enough chips. I need to make a proper meal.

At the heart of my struggle was the lack of time and energy: I wanted to eat good food that was actually delicious, exciting, and wholesome… but I was (am?) so tired. I needed it to be MANAGEABLE for my season of life.

My ultimate qualifiers for any SOS-style recipes:

• Can this recipe be made with a baby strapped to your chest and a toddler playing with the pots and pans on the floor underneath you?
• Can this recipe be made with a distracted mind on four hours of sleep?
• Can this recipe be on my table fast enough that no one – myself included – has a total meltdown?
• And mostly, will this recipe give me (and my family) a few moments of joy as we fill up our plates and our bellies?

The stressful new-baby life was my situation back then, but surprise! I’m still feeling a little SOS-y these days. Newborn struggles have given way to new things: an unexpected medical diagnosis, sleep challenges with the (now big!) baby, and the constantly changing Covid situation all have taken their toll and I’m still finding myself solidly in SOS territory most nights.

As it turns out, many of you know this feeling, too.

Whether you are feeling overwhelmed at work, dealing with physical or mental health challenges, attempting to manage a household of babies and kiddos, or just having an off day, my hope is that these SOS meals are here to deliver a really doable, fun, wholesome, delicious dinner option as a lifeline.

I can’t tell you how much I appreciated you sharing your personal stories and your feedback on our first round of the SOS Series. A lot of what we heard back was just “please do more of these recipes” – and I am so excited to do this again with you for version 2.0.

What Kind Of Recipes Can I Look Forward To?

Yes, I say this about pretty much every recipe, but seriously, there are SO MANY GOOD RECIPES to look forward to in this series!

Here are some highlights and things to expect:

• There are so many vegetarian recipes in this round! WHOA! I’m excited about it.
• An easy, flavor-packed peanutty tofu lettuce wrap recipe that has been made at least 500 times in our house this summer.
• A stupidly easy spicy salmon recipe that looks like it came from a fancy restaurant and tastes like the fire emoji.
• A tempeh (!!) bowl with a maple mustard marinade that is everything I want in a bowl and I would so happily eat every day for lunch for the rest of time.
• A roasted broccoli getup from my friend Liz that might be the all-time best way I’ve ever eaten broccoli – it’s lemony, garlicky, feta-y deliciousness will blow your mind.
• A supremely cozy baked gnocchi with the simplest creamy tomato sauce that makes the start of fall (!!) just feel really, really good.

When and Where Do I Find The Recipes?

The SOS Series 2.0 kicks off on Monday, August 16th.

We’ll be sharing new recipes here on the blog every week throughout the 4-week series.

Ways you can access the recipes:

• Sign up for emails so you don’t miss new recipes! (Our emails are put together by our talented and hilarious team and I actually don’t have a lot to do with them – but I can honestly say they are just so good. Short, funny, delicious, and they make me laugh almost every time I open them. We take email happiness very seriously.)
• Follow on social media! We will be sharing our new recipes on Facebook and Instagram, and if you want to watch me make the recipes (hiii!), I share a little behind the scenes tutorial on Instagram Stories for every new recipe that we publish.
• Just check back on the blog every couple of days to see what’s new!

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It’s been such a joy putting together the SOS Series 2.0 for me, and you, and all of us. I can’t wait to share it with you.

See you on Monday for the start of the deliciousness!

We got this. ♡

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