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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.
Ingredients
- 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
Instructions
- 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. 🙂
Just made this and it’s super YUM! I added smoked salmon for a little protein treat. Oh and jalapenos and purple cabbage just because they were looking a little wilty in my fridge! This salad is jam-packed with flavor; best way ever to eat my broccoli! Thanks for making my Friday 10X better!
Hey Jenna,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
From the look of the recioes I know I’m off to a healthy March n with these healthy diet changes my family n I will be “Marching” to the beat of a nutritious drummer!
Thanks Versyl!
Can I make it ahead and serve chilled?
Hey Peg,
Yes, that would be just fine to do! I hope you love the recipe, please let me know if you give it a try! xTieghan
What can I substitute for kale? My husband won’t eat it.
HI! You can use additional broccoli or baby spinach. Either will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
looks delicious and i am going to make this for tonight as a side-dish for pizza but can i use baby spinach instead of kale? thank you
HI there! Spinach will work great! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Excellent! The whole family loved it, thank you!
Thank you Kara! xTieghan
A new staple in my kitchen! I added grilled chicken to make it a main, but it’s so easy and DELICIOUS on its own.
Yes I love that! I am so glad this turned out so well for you! xTieghan
We tried this salad recipe tonight. It was incredible! The only change I made was I used almonds instead of pine nuts. It was absolutely incredible and all the flavors combined so nicely.
I am so happy to hear that Lauren! Thank you!
This looks incredible and I could certainly use some more greens in my diet after the holidays ? looking forward to making this during the week!
Thank you Michelle! I hope you love this!
Love ypur recipes. About the Kale. Do we just toss the fresh kale? Ir do we hace to do anythibg to it?
You just toss the kale with the salad, no need to do anything to it. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan
Hi! I just made this and realized I never used the garlic that I sat out as one of my ingredients… I don’t see a spot in the recipe instructions for when to use it. Could you please let me know if I missed something? Thanks.
Hey Meghan, the garlic is added with the olive oil. It’s listed within the recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi, Can’t wait to make this recipe, looks so tasty. Could this be all prepped the day before and just add the dressing before serving?
YEs! That works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I’ve just discovered your blog and love it. This salad was delicious! Quick and easy, waem and comforting, with flavours that really pop. It’s not letting me rate the recipe, but it’s 5 star for sure.
Thank you so much Liz!
I made this for a man who only eats broccoli and he LOVED it! It was an impressive dish and super easy. Keep em’ coming!
That is so amazing! Thank you Georgia!
I bought the cookbook at Anthropologie and have not been able to put it down. We have tried at least 5 of the recipes over the past two weeks and each is better than the last. My new go-to for recipes.
Seriously so good! I’m always trying to get my family to try new combinations and experiment with food they thought they disliked. Huge hit on Christmas Eve at our house. Definitely will be making again.
Thank you so much Kaitlyn!! I am so happy you like my book and also some recipes on my blog!
Can’t wait to try this one looks delicious. I would love your take on chicken noodle soup in the instant pot. I know it sounds basic but I’m betting you would come up with something flavorful
Thank you so much Lynn! I hope you love this!