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And the healthy eats just keep coming!

Lemon Garlic Roasted Broccoli Salad | @hbharvest

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?

Lemon Garlic Roasted Broccoli Salad | @hbharvest

Lemon Garlic Roasted Broccoli Salad | @hbharvest

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!

Lemon Garlic Roasted Broccoli Salad | @hbharvest

Lemon Garlic Roasted Broccoli Salad | @hbharvest

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 | @hbharvest

Lemon Garlic Roasted Broccoli Salad.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 as a main course
Calories Per Serving: 511 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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  • 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!
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Lemon Garlic Roasted Broccoli Salad | @hbharvest

And plenty of bowls of this broccoli salad! Please and thank you. 🙂

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  1. 5 stars
    I loved the flavors of this salad! The only change I would make is to roast the pine nuts for two minutes until golden brown. I tried to roast them together with the broccoli for 20-25 minutes but they were smoking up my kitchen so I had to take them out of the oven.

  2. Thank you for this beautiful website!! I just discovered you Sunday and I’ve already made two of your recipes. I am using an app to track my meals, it has a good number of your recipes, but not all. Is there a way I can get the nutritional info? Many thanks!

    1. Hi Stephanie! I am so glad you are enjoying my recipes!! Unfortunately I do not like to provide nutritional info for my recipes. So sorry. Let me know if you have any other questions. Thanks again!

  3. According to a scientific studies, olive oils favor a greater absorption of the beneficial compounds of the vegetables. The extra virgin olive oil is always the best choice for the dishes. Thank you for sharing!

    1. Either would be great, but I personally like it hot. Let me know if you have questions and I hope you love this!

  4. Made this yesterday and really enjoyed it! I used dried cranberries instead of pomegranate and it was excellent. Good at room temp the next day, which is always a challenge I have with veggie dishes. Thank you for the recipe!

  5. Made this tonight and it was fantastic! Great balance of flavors 🙂 Love broccoli so this was a nice recipe to spice it up

  6. This was delicious. My husband doesn’t even like broccoli but he absolutely loved this!
    I love that your dishes are always delicious, aesthetically pleasing, and relatively healthy and easy to prepare! Keep up the amazing work and always looking forward to what you have in store for us!

  7. Made this recipe tonight and my girlfriend and I both LOVED it! It is so flavorful and filling. We omitted parsley (didn’t have any) and swapped pine nuts for toasted almond slivers. Also added a balsamic marinated chicken breast to make it more of an entrée. Super easy to make after a crazy work day. ??????

  8. I love salads and am slightly embarrassed to admit that I’ve never tried a broccoli salad (hangs head in shame). This might be the recipe I’ve been waiting for! Thanks and Happy New Year!

  9. Can’t even begin to say how awesome this looks!! In love! Except I am allergic to tree nuts so I’m thinking of roasting some pumpkin seeds with the broccoli instead? Also, I love the idea of adding a long grain wild rice or whole wheat bow tie pasta, or maybe quinoa?

  10. That looks awesome! I will have to try it!! I really love the healthy recipes, but I think your idea about comfort food made healthy would be awesome. It is sooo coooooold where I live right now, and the thought of eating lighter fish and veggie bowls (which to me are awesome in the spring and summer!) just makes me shiver even more! I would love to see healthy recipes that are heartier and warm you up!

    1. Ah yay, so happy to hear you like the ideas of healthy recipes! SO happy your liking this and everything else! Thanks Laura!

  11. I LOVE seeing the healthy recipes from HBH, it’s such an inspiration! Keep ’em comin’, girl!