Roasted Broccoli Salad

This salad was soooooooooo good--it makes eating broccoli fun! I think that roasting the broccoli brings out the best flavor rather than blanching. The recipe comes from the Neeley's (you know, that couple that has a show on the Food Channel) with some modifications. I know I'm stating the obvious here, but you can leave out the bacon if you have a vegetarian in your midst whose mission it is to ruin all the fun by making you leave out the bacon.....

8 cups broccoli florets plus some EVOO for drizzling
1 T honey
1 1/2 T red wine vinegar
1/4 t crushed red pepper flakes
1/4 t salt
freshly ground pepper
2 1/2 T extra-virgin olive oil
2 slices of bacon, cooked and crumbled
1/4 cup chopped red onion
1/4 c slivered, toasted almonds
2 T dried cranberries

Preheat oven to 425º; put the broccoli on a rimmed baking sheet in a single layer and drizzle with some EVOO--not too much and not too little. Season with kosher salt and pepper and roast on the top rack for 25 minutes (stirring it one time halfway through). Let cool.

While the broccoli is roasting, whisk the honey, vinegar, red pepper flakes, EVOO, salt and pepper in a bowl. Add the red onion and the cranberries and let these marinade while you are waiting for the broccoli. When the broccoli is cooled, add it to the dressing and toss well. Let this marinade for 2 hours in the fridge. Right before serving, toss with the almonds and bacon.