Broccoli salad with apricots and pecans is salty sweet, with roasted broccoli! This recipe is quick and easy to make, has only 5 ingredients, and is great as a potluck side dish.
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Broccoli Salad with Apricots and Pecans

This broccoli salad is a mix of crispy, roasted broccoli, chopped dried apricots, and toasted pecans. From the salty-sweet first bite, I could tell it’ll be a forever favorite.
Prep Time5 mins
Cook Time15 mins
rest5 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: apricot salad, broccoli salad, pecan salad, roasted broccoli recipe
Servings: 4 Servings
Calories: 121kcal
Author: Andie Mitchell


  • 1 bunch broccoli chopped into florets (about 1 ½ pounds)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon garlic salt
  • 6 dried apricots
  • 10 pecan halves chopped


  • Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
  • Place the broccoli florets on the baking sheet, drizzle the olive oil over them, and sprinkle with the salt and garlic salt. Bake for 15 minutes.
  • Remove from the oven and add the apricots and pecan halves to the pecan halves to the baking sheet, then bake for an additional 5 minutes. Remove from the oven and serve.


Recipe from Fast & Easy Five-Ingredient Recipes: A Cookbook for Busy People by Philia Kelnhofer


Calories: 121kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 231mg | Fiber: 2g | Sugar: 7g | Vitamin A: 590IU | Vitamin C: 22.3mg | Calcium: 18mg | Iron: 0.6mg