Lemon Garlic Roasted Broccoli Salad

Adapted from Half Baked Harvest to make 2 serving sizes.

Lunch: Split into 2 jars to make 2 lunches, add Avocado just before eating.  Serve with poached chicken.

MyfitnessPal recipe calculation: 513 calories, 38.2g fat, 26.3g carbs, 15.9g protein.


  • 2 head broccoli florets and stems roughly chopped
  • 1/3 cup pine nuts
  • 2 tablespoons olive oil
  • cloves garlic minced or grated
  • kosher salt and pepper
  • 1/4 cup chopped fresh parley
  • juice from 0.5-1 lemon
  • 1 tablespoon balsamic vinegar
  • pinch of crushed red pepper flakes
  • 1-2 cups baby kale
  • arils from 1 pomegranate
  • 0.5 avocado sliced
  • 85 grams feta cheese crumbled

How to make it:

  1. Preheat the oven to 215 degrees.
  2. On a large baking sheet, toss together the broccoli, pine nuts, 1 tablespoon 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 1 tablespoon 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/container and top with feta and sliced avocado.

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