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Roasted Broccoli & Kale Salad


2 heads broccoli florets and stems roughly chopped
1/4 cup pine nuts
3 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper
3 tablespoons fresh parsley, chopped
Juice and zest of 1/2 lemon
1 tablespoon balsamic vinegar
Pinch of crushed red pepper flakes
2 cups kale, chopped
1/2 head lettuce, chopped
1/2 cup pomegranate arils
1 avocado, sliced
3 ounces crumbled feta cheese


  1. Preheat oven to 425 degrees. On a large baking sheet, toss together broccoli, pine nuts, 1 tablespoon olive oil, garlic and a pinch of salt and pepper. Bake for 20-25 minutes or until broccoli is just beginning to char. Remove from oven and stir in parsley.
  2. Meanwhile, make dressing. Whisk together 2 tablespoons olive oil, lemon juice and zest, balsamic and red pepper flakes in a small bowl. Taste and season with salt and pepper.
  3. Pour dressing over roasted broccoli. Add the kale, lettuce, pomegranate arils. Gently combine. Transfer the salad to a bowl and top with avocado and feta.