Adapted Recipe from Tieghan Gerard at HalfBaked Harvest
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
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.