Summer is the perfect time for recipes that are as bright and nourishing as the season, and this Lemon Garlic Roasted Broccoli Salad is a fantastic example. Roasted broccoli takes the spotlight in this wholesome dish, offering both health benefits and a rich depth of flavor. Dressed with a zesty lemon-garlic vinaigrette and topped with creamy, tangy feta, this salad truly celebrates the beauty of simple ingredients used effectively. To enhance your dining experience, we suggest pairing it with Frank Family’s Lewis Vineyard Chardonnay. The wine’s citrusy notes mirror the brightness of the lemon dressing, while its lush, creamy texture perfectly complements the feta crumbles. Light yet satisfying, this dish is ideal for warm-weather gatherings, casual al fresco lunches, or as a refreshing side at any summer meal.
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.
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