Lemon Garlic Roasted Broccoli Salad
Ingredients
-
3
heads
broccoli florets and stems, roughly chopped
-
⅓
cup
pine nuts
-
4
tablespoons
olive oil
-
4
cloves
garlic, minced or grated
-
to taste
kosher salt and pepper
-
¼
cup
chopped fresh parsley
-
juice from 1
lemon
-
1
tablespoon
balsamic vinegar
-
pinch
crushed red pepper flakes
-
1-2
cups
baby kale
-
arils from 1
pomegranate
-
1
avocado
sliced
-
6
ounces
feta cheese, crumbled
Instructions
- Preheat the oven to 425°F.
- On a large baking sheet, toss together the broccoli, pine nuts, 2 tablespoons of olive oil, garlic, and a large pinch of salt and pepper.
- Roast in the oven for 20-25 minutes until the broccoli begins to char.
- Remove from the oven and stir in the parsley.
- In a small bowl, whisk together the remaining olive oil, lemon juice, balsamic vinegar, and crushed red pepper flakes. Season with salt and pepper.
- Pour the dressing over the roasted broccoli and add the baby kale and pomegranate arils. Toss gently to combine.
- Transfer the salad to a bowl and top with feta and sliced avocado. Serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
1074
Total fat
80g
Total carbohydrates
50g
Total protein
20g
Sodium
500mg
Cholesterol
30mg
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