And the healthy eats just keep coming!
And I’m loving every last bite of them. For as much as I love sharing over the top indulgent recipes, in real life, this is the kind of food I love and crave the most. Fruits, veggies and I are bestest of friends, which is clearly why I am having so much fun with all these Healthy January recipes. This Lemon Garlic Roasted Broccoli Salad has got to be one of my favorite ways to serve up broccoli. I’m a huge fan of broccoli roasted with just a little olive oil, salt and pepper. It’s simple and it’s the best. This salad though…
It takes broccoli to a whole new level with flavors like lemon, garlic, pomegranate and feta. It’s got texture, color and literally bursts in your mouth with flavor – love it!
When I was thinking up recipes for this month, I steered clear of a lot of the typical salads because really, who needs yet another boring iceberg lettuce salad. I mean, right?
When I think of salads I always think of them as a bowl full of veggies, maybe some grains, and most definitely some cheese. All about the cheese…obviously.
Rarely do I ever make a salad with iceberg lettuce and clearly today’s recipe is no exception. I love the idea of broccoli replacing the lettuce in a salad, and it is hearty and oh so delicious when roasted. In this salad I added pine nuts and garlic to the broccoli before roasting so that the garlic would get a nice caramelization and the pine nuts would get all toasty. After roasting I added a little lemony/balsamic dressing along with some fresh baby kale and pomegranate arils. The dressing is key here. It adds fresh flavor and keeps the salad from being boring and dry. The pomegranates are the burst of flavor I hinted on earlier. I absolutely love pomegranate arils in my salads. The burst of sweet flavor with every bite is SO good and their red hue complements this very green salad so well! 🙂
I finished off the salad with a sprinkle of salty feta cheese and sliced avocado. At the moment my family is obsessed with both of these ingredients, but avocado especially.
FUN/RANDOM FACT: Over the holidays I swear we must have gone through practically one hundred avocados. Ok, maybe not that many, but close. With of all the people at my parent’s house, plenty of avocados were being consumed. But the biggest consumer was my brother Red, who is on a HUGE avocado toast kick. I kid you not, he has been eating at least one, sometimes two, avocados a day. There were a few days that I literally made him avocado toast for breakfast, lunch and before-dinner snacks. He’s really into them so I figure I better keep serving him healthy food while he’s willing to eat it!
This is the perfect salad to eat as a light meal, afternoon snack, side dish, or make it heartier by serving it with grilled chicken or fish. You could even add in some carbs like whole grain pasta, quinoa or brown rice. Either way, the salad is going to be great and hopefully become your new favorite.
No more boring lunch salads, this January is all about the Broccoli Salad!
Sidenote: how are you guys liking the Healthy January recipes? Are they getting you excited to cook up some healthy eats? I’ve been looking over many of the suggestions for recipes you’ve given me. You will be seeing some of them later this month, but let me know if there’s anything you’re still craving. Maybe a winter comfort food you’d like to see healthified?
Happy Thursday guys! We are so close to the first Friday of the year, are you all excited? I totally am. Bring on the weekend…
Lemon Garlic Roasted Broccoli Salad.
Servings: 2 as a main course
Calories Per Serving: 1074 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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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- Preheat the oven to 425 degrees F.
- 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.
- 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.
- 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!
And plenty of bowls of this broccoli salad! Please and thank you. 🙂
This was my Christmas Day salad and it was so good! Everyone loved it,thank you
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
Can you serve this salad cold? As in the brocilli?
Sure, you could serve this cold! Let me know if you give the recipe a try, I hope you love it! xT
Is this salad really over 1000 cals per serve or is it just a typo?
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
This is an instant go-to. Made it yesterday to bring to a party as a side for pizza. I followed the recipe exactly except I skipped the pomegranate (to make it way easier), and skipped the avocado so it would keep and travel better. It was still delicious without those ingredients. This recipe is so tasty and pretty and is sure to impress guests with surprisingly little effort! Thank you!
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
Really great flavors! So good. Great recipe
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
Can this be served as a cold salad with the broccoli raw?
Sure, that would work for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
I’ve made this salad probably 10 times already and I think I love it more each time. Definitely one of favourites!
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
This was easy, delicious, and satisfying. Exactly what we needed after the holidays!
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
This was excellent! Served in December, with the Pomegrante seeds added a festive touch. Kids and adults loved it. A nice spin on roasted broccoli.
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
This was SO DELICIOUS. I used pepitas (pumpkin seeds) instead of pine nuts, as that was all I had, and oh my. This salad was addictive, and who even says that about a broccoli salad. Easily once of my top favorite things I’ve ever put in my mouth. Definitely saving & making again. Thank you!
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Quick question, if I want to save time how many cups of broccoli florets is in this?(vs buying broccoli whole and chopping the stems?)
I would say about 4 cups. Let me know if you give this recipe a try, I hope you love it! xT
Quick question. I want to bring this to a Christmas dinner where it would be a side dish (along with others) for 12 people, probably 8-9 who will eat veggies. Would 1 recipe work, or do I need to double or triple it? Also, would you recommend softening the kale in a little oil first?
I bet you would be totally fine just doubling the recipe and yes softening the kale is a great idea! I hope you love the recipe, please let me know if you give it a try! xTieghan
Fresh parley! Haha!
But seriously, this looks so delish. I’m making it.
I hope you love the recipe Abby! xTieghan
Delicious! I think next time ill make this one day ahead when I’m having a party. I may blanch the broccoli it, instead of roast, for a stiffer, longer lasting texture. Overall the flavors were delicious!! Will make again.
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan