Warm Roasted Broccoli Salad with Hot Honey Mustard Dressing, Crispy Bacon & Toasted Nuts

A vibrant, crave-worthy side dish that turns humble broccoli into a fall favorite. Tender-crisp roasted florets are tossed in a sweet-spicy honey-mustard dressing, then loaded with smoky bacon, buttery pecans, and crunchy pepitas. Served warm, this salad is the perfect balance of sweet, salty, tangy, and crunchy—ideal as a comforting side or meal-prep lunch that actually gets better by the day.

Why You’ll Love This Recipe

This isn’t just another veggie side—it’s a flavor explosion on a plate. Inspired by harvest bowls and bold Southern flavors, this version skips raw greens and goes straight for depth: roasting brings out broccoli’s natural sweetness, while the hot honey mustard dressing adds a kick that wakes up your taste buds. The toppings? Pure indulgence.

Perfect for:

• Fall dinners and holiday spreads (hello, Thanksgiving!)
• Fans of kale salads, grain bowls, or candied bacon
• Make-ahead lunches and healthy-ish meal prep
• Converting broccoli skeptics (yes, even kids!)

Ingredients

For the Roasted Broccoli Base

• 6 cups (500g) broccoli florets, cut into bite-sized pieces
• 1½ tbsp (22ml) olive oil
• 1 tsp kosher salt
• ¼ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper

For the Crunchy Toppings

• 6 strips bacon, cooked until crispy and chopped
• ⅓ cup (40g) pecans, roughly chopped (toasted if desired)
• 3 tbsp (30g) pepita seeds (pumpkin seeds)

For the Hot Honey Mustard Dressing

• ⅓ cup (80ml) hot honey (or mix honey + ¼ tsp crushed red pepper flakes)
• 2 tbsp (30g) Dijon mustard
• 2 tbsp (30ml) yellow mustard
• 1½ tbsp (22ml) apple cider vinegar
• Pinch of salt

• ½ cup crumbled blue cheese or feta
• 1 small apple or pear, thinly sliced
• A sprinkle of chili crisp for extra heat

Step-by-Step Instructions

1. Roast the Broccoli

• Preheat oven to 375°F (190°C).
• On a large baking sheet, toss broccoli florets with olive oil, salt, garlic powder, onion powder, and pepper. Spread in a single layer.
• Roast 20–25 minutes, flipping halfway, until tender-crisp and edges are slightly caramelized.

2. Prepare the Toppings

While broccoli roasts:

• Cook bacon until crisp; drain and chop.
• Optional: Toast pecans and pepitas in a dry skillet over medium heat 3–5 mins until fragrant and golden. Cool slightly.

Place bacon, pecans, and pepitas in a large serving bowl.

3. Make the Dressing

In a small bowl:

• Whisk together hot honey, Dijon, yellow mustard, apple cider vinegar, and a pinch of salt until smooth and emulsified.

4. Assemble While Warm

• Remove roasted broccoli from oven and immediately add to the bowl with bacon and nuts.
• Pour dressing over the warm mixture.
• Gently toss everything together until evenly coated.

5. Serve & Store

• Serve warm as a side dish or let cool slightly for a hearty salad.
• Top with optional blue cheese or sliced fruit if desired.

Pair with:

• Grilled chicken, salmon, or pork chops
• Wild rice or quinoa
• A crisp white wine or hard cider

You Must Know

• Roast, don’t steam —baking gives texture and flavor.
• Toast the nuts —adds depth and crunch.
• Dress while warm —cold broccoli won’t absorb the sauce well.
• Tastes better the next day! Flavors deepen overnight.
• Freezer-friendly? Best fresh—but freeze base without dressing.

Storage Tips

• Store cooled salad in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 350°F for 10–12 minutes (best texture). Microwave works but may soften nuts.
• Keep dressing separate if prepping ahead—toss just before serving.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a platter with toasted seeds visible.
• Great for potlucks—bring the whole tray!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in modern American farm-to-table trends and seasonal eating, this recipe celebrates how simple vegetables can be elevated with bold dressings and gourmet touches. Found at harvest tables, creative kitchens, and wellness-focused homes alike, it honors the joy of making healthy food deeply satisfying.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
• Want more protein? Add grilled chicken, hard-boiled eggs, or chickpeas.
• Make ahead: Roast broccoli and prep toppings 1–2 days ahead. Store separately.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen broccoli?
A: Not recommended—it becomes mushy when roasted. Fresh or thawed fresh-cut only.

Q: Why did my dressing separate?
A: Likely not whisked enough. Whisk vigorously or shake in a jar.

Q: Is this gluten-free?
A: Yes—if using GF-certified bacon and verifying all ingredients.

Q: Can I make it vegan?
A: Yes! Skip bacon, use coconut bacon or roasted chickpeas, and ensure honey substitute (like agave + chili).

Q: Can I air fry the broccoli?
A: Absolutely! Air fry at 375°F for 10–12 mins, shaking halfway.

Allergy Information

Contains: dairy (in some mustards), tree nuts (pecans), wheat (in some bacon).
Gluten-free option: Use certified GF bacon.
Nut-free: Omit pecans or replace with seeds.
Always check labels—especially on processed bacon, mustards, and dressings.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings

• Calories: 280
• Fat: 20g
• Saturated Fat: 5g
• Carbohydrates: 18g
• Fiber: 4g
• Sugar: 12g
• Protein: 8g
• Sodium: 680mg

This broccoli doesn’t whisper. It emerges warm from the oven, golden and inviting, saying everything a great side should: “Toss me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with spice, soul, and someone who says, “Let’s make it together.”