Early spring calls for dishes that feel as fresh and uplifting as the season itself, and this Lemon Garlic Roasted Broccoli Salad is a perfect example. Roasted to bring out its natural depth and flavor, the broccoli shines in this wholesome dish, dressed with a zesty lemon-garlic vinaigrette and finished with creamy, tangy feta. Simple ingredients, beautifully executed. For an elegant pairing, serve alongside Frank Family’s Lewis Vineyard Chardonnay — its vibrant citrus notes echo the brightness of the dressing, while its lush, silky texture complements the feta’s creaminess. Light, refreshing, and full of flavor, this salad is ideal for early-season gatherings, casual al fresco lunches, or any spring meal that celebrates the season’s first hints of warmth.
Ingredients:
| 3 heads | Broccoli, florets, and stems, roughly chopped |
| 1/3 cup | Pine nuts |
| 4 tbsp | Olive oil |
| 4 cloves | Garlic, minced |
| To taste | Kosher salt + pepper |
| 1/4 cup | Chopped fresh parsley |
| 1 | Lemon, juiced |
| 1 tbsp | Balsamic vinegar |
| Pinch | Crushed red pepper flakes |
| 1-2 cups | Baby kale |
| 1 | Arils from pomegranate |
| 1 | Avocado, sliced |
| 6 ounces | Feta cheese, crumbled |
Instructions:
1. Preheat the oven to 425 degrees F.
2. 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.
3. 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.
4. 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. Enjoy!
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