Lemon Garlic Roasted Broccoli Salad

Updated: May 4


Adapted Recipe from Tieghan Gerard at HalfBaked Harvest

Serves Six


The Ingredients

  • 3 heads broccoli florets and stems roughly chopped

  • 1/3 cup pine nuts

  • 4 tablespoons olive oil

  • 4 cloves garlic minced or grated

  • pink salt and pepper, to taste

  • juice from 1 lemon

  • 1 tablespoon balsamic vinegar

  • pinch of crushed red pepper flakes

  • 3 cups baby kale

  • 2 avocados sliced

  • 6 ounces feta cheese crumbled

The Instructions

  • Preheat the oven to 425º F. On a large baking sheet, toss together the broccoli, pine nuts, 2 tablespoons olive oil, garlic, and season with salt and pepper. Roast for 20-25 minutes.

  • Meanwhile, make the dressing. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, balsamic, and crushed red pepper flakes. Season to taste with salt and pepper.

  • Drizzle the dressing over the roasted broccoli. In a large bowl add the baby kale, dressed broccoli, and top with feta and sliced avocado. Eat!


**Since you will be having this salad three times for lunch, I would advise you to add the salad dressing, feta, and avocado on individual salads (not the whole batch), so it does not get soggy in the fridge.


 

NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.



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