Lemon Garlic Roasted Broccoli Salad.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.41 out of 5 stars
(137)
Ingredients
2 servings
- 3 heads broccoli (florets and stems roughly chopped)
- 1/3 cup pine nuts
- 4 tablespoons olive oil
- 4 cloves garlic (minced or grated)
- kosher salt and pepper
- 1/4 cup chopped fresh parley
- juice from 1 lemon
- 1 tablespoon balsamic vinegar
- pinch of crushed red pepper flakes
- 1-2 cups baby kale
- arils from 1 pomegranate
- 1 avocado (sliced)
- 6 ounces feta cheese (crumbled)
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Preparation
Step 1
Preheat the oven to 425 degrees F.
Step 2
On a large baking sheet, toss together the broccoli, pine nuts, 2 tablespoons olive oil, garlic, and a large pinch of both salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the broccoli is just beginning to char. Remove from the oven and stir in the parsley.
Step 3
Meanwhile, make the dressing. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, balsamic, and crushed red pepper flakes. Taste and season lightly with salt and pepper.
Step 4
Pour the dressing over the roasted broccoli. Add the baby kale and pomegranate arils. Gently toss to combine. Transfer the salad to a bowl and top with feta and sliced avocado. Eat!
Step 5
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