Nutrition per serving may change if servings are adjusted.
10 cups broccoli florets (about 1½ pounds)
6 tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt
⅓ cup skin-on sliced almonds
2 teaspoons minced garlic
⅔ cup whole-milk plain yogurt
½ cup dried cherries
Position an oven rack in lowest position; preheat broiler to high.
Toss broccoli with 1 tablespoon oil and salt in a large bowl. Spread evenly on a large rimmed baking sheet. Roast on the lowest rack until tender and charred in spots, 10 to 20 minutes, depending on the strength of your broiler.
Combine almonds and garlic with the remaining 5 tablespoons oil in a small skillet. Cook over medium-low heat, stirring frequently, until just starting to brown, 5 to 7 minutes. Scrape the mixture into a serving bowl. Stir in yogurt and cherries.
Add the broccoli and stir to coat with the dressing. Serve room temperature or cold.
250 calories;18 g fat(3 g sat); 4 g fiber; 19 g carbohydrates; 6 g protein; 86 mcg folate; 4 mg cholesterol; 10 g sugars; 8 g added sugars; 3,806 IU vitamin A; 109 mg vitamin C; 108 mg calcium; 1 mg iron; 285 mg sodium; 502 mg potassium
Vitamin C (182% daily value), Vitamin A (76% dv), Folate (22% dv)