Lemon Garlic Roasted Broccoli Salad

In preparing this menu like the Thanksgiving menu this year I really wanted to focus on small gatherings since many people have scaled back their holiday celebrations. This salad is designed to be a two-person main dish but it worked really well as a four-serving side dish. I loved how the broccoli/kale, pomegranate, and feta created a green, red, and white color scheme. The dressing is pretty light so if you prefer a more heavily dressed salad double the dressing but I found the amount to be sufficient because the roasted broccoli was flavorful and well seasoned. Dave enjoyed the pine nuts which were roasted alongside the broccoli. If you're creating just a two person meal the leftovers kept well and were great the next day. 

Pair With:
Goat Cheese with Honey, Fig, and Pistachios
Festivus Cocktail

Recipe slightly adapted from Half Baked Harvest.

-3 heads of broccoli florets and stems roughly chopped*
-1/3 cup pine nuts
-4 tablespoons olive oil, divided
-4 cloves garlic minced 
-kosher salt and pepper
-2 tablespoons lemon juice
-1 tablespoon white balsamic vinegar
-pinch of crushed red pepper flakes
-1-2 cups baby kale
-1 ounce pomegranate arils 
-1 avocado sliced
-4 ounces feta cheese, crumbled

*I used 200 grams of broccoli florets 

Preheat the oven to 425 degrees F. Toss the broccoli, pine nuts, and garlic with two tablespoons of oil and then season with salt and pepper. Roast in the oven for 20 minutes. 

While the broccoli roasts combine the remaining two tablespoons olive oil, lemon juice, white balsamic vinegar, and crushed red pepper flakes. Taste and season lightly with salt and pepper.

Top the baby kale with the roasted broccoli, feta, pomegranate arils, and the dressing. Top with avocado and serve!


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