With many layers of texture and flavor, this creamy broccoli salad recipe is a delicious vegetable side that pairs with almost anything. If you can't find dried cherries, try cranberries or currants.
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.
1 vegetable, 3 1/2 fat, 1/2 fruit
I love this dish. I've never tried roasting veggies on the bottom rack with the broiler. It worked great and tastes great