Lemon Garlic Roasted Broccoli Salad

LEMON GARLIC ROASTED BROCCOLI SALAD
Adapted from this recipe
Serves 2 as main, 4 as side
Ingredients
  • 3 heads broccoli, florets and stems roughly chopped
  • 1 can chickpeas
  • 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
Directions
  1. On a large baking sheet, toss together the broccoli, chickpeas, pine nuts, 2 tablespoons olive oil, garlic, and a large pinch of both salt and pepper. You may need two baking sheets for this. 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.
  2. 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.
  3. 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 sliced avocado.
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