Go Back
+ servings
Print Recipe
4.44 from 104 votes

Lemon Garlic Roasted Broccoli Salad.

This salad takes broccoli to a whole new level with flavors like lemon, garlic, pomegranate and feta.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: broccoli salad
Servings: 2 as a main course
Calories: 511kcal
Author: halfbakedharvest


  • 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


  • 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!


Calories: 511kcal | Carbohydrates: 86g | Protein: 45g | Fat: 80g | Saturated Fat: 20g | Cholesterol: 75mg | Sodium: 975mg | Potassium: 3839mg | Fiber: 32g | Sugar: 24g | Vitamin A: 10205IU | Vitamin C: 885.6mg | Calcium: 931mg | Iron: 10.2mg