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Quick Roasted Broccoli Blue Cheese Salad

Quick Roasted Broccoli Blue Cheese Salad

with Buffalo Style Dressing and Hot Sauce

Recipe Development TeamUpdated on January 23, 2026

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Calories

:

412 kcal

Protein

:

16.1g protein

Difficulty

:

Easy

Calorie Smart

Veggie

Medium Spice

Low Carb

New

Allergens:

Wheat
Barley
Cereals containing gluten
Milk
Cereals containing gluten
Rye
May contain traces of allergens
Celery
Milk

.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Broccoli

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Rye, May contain traces of allergens, Wheat, Barley, Cereals containing gluten)

1 unit(s)

Baby Gem Lettuce

(Contains: Celery, May contain traces of allergens)

2 unit(s)

Medium Tomato

1 unit(s)

Lemon

75 grams

Soured Cream

(Contains: Milk, May contain traces of allergens, Milk)

30 grams

Crumbled Blue Cheese

(Contains: Milk)

30 grams

Hot Sauce

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)1723 kJ

Energy (kcal)412 kcal

Fat18.6 g

of which saturates8.2 g

Carbohydrate40.8 g

of which sugars17.5 g

Dietary Fibre10.8 g

Protein16.1 g

Salt1.4 g

Potassium764.9 mg

Calcium91.2 mg

Iron1.8 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

Instructions

Roast the Broccoli

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Cut the broccoli into florets (like small trees), halving any large ones.

c) Pop the broccoli florets onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.

Make the Croutons

2

a) Meanwhile, tear the ciabatta into roughly 2cm chunks.

b) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Tear the Lettuce

3

a) While everything cooks, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

b) Cut the tomatoes into 1-2cm chunks.

Mix the Dressing

4

a) Next, halve the lemon.

b) In a large salad bowl, combine half the lemon juice with the soured cream, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Toss Together

5

a) Once cooked, allow the broccoli and croutons to cool slightly, 3-4 mins.

b) Add the broccoli, croutons, baby gem and tomatoes to the bowl with the dressing. Toss together to combine.

Serve

6

a) Divide the salad between bowls.

b) Top with the blue cheese, hot sauce and crispy onions.

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