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This is how to make broccoli crave-worthy: hot-oven roasted florets with garlicky edges, a bright lemon-balsamic drizzle, and all the good toppings—kale, feta, avocado, and pops of pomegranate.
It’s crunchy, salty-tangy, and fresh. Serve it as a light lunch or pair with grilled chicken or fish for something heartier.
What makes this recipe great
- Roasted (not raw) broccoli for nutty, caramelized flavor.
- Layered textures: crisp florets, juicy pomegranate, creamy avocado, salty feta, toasty pine nuts.
- Fast to assemble; easy to scale for weeknights or meal prep.
Ingredient Notes
- Broccoli: Cut into similar-size florets; dry very well so they roast, not steam. Stems peeled and sliced = extra crunch.
- Garlic & pine nuts: Toss with the broccoli so garlic caramelizes and nuts toast…keep an eye on the nuts; they brown quickly.
- Dressing: Lemon juice + good olive oil + a splash of balsamic for depth. Salt to taste after tossing—feta adds saltiness.
- Baby kale: Thinly slice; a brief massage with lemon + salt softens it. Shredded cabbage works if kale’s not your thing.
- Feta & avocado: Feta’s salty creaminess + ripe avocado = balance.
- Pomegranate arils: Sweet-tart bursts; add right before serving for the best pop.
Recipe Inspiration
For as much as I love sharing over the top indulgent recipes, in real life, this is the kind of food I love and crave the most. Fruits, veggies and I are bestest of friends, which is clearly why I am having so much fun with all these Healthy January recipes. This Lemon Garlic Roasted Broccoli Salad has got to be one of my favorite ways to serve up broccoli. I’m a huge fan of broccoli roasted with just a little olive oil, salt and pepper. It’s simple and it’s the best. This salad though…
It takes broccoli to a whole new level with flavors like lemon, garlic, pomegranate and feta. It’s got texture, color and literally bursts in your mouth with flavor – love it!
This is the perfect salad to eat as a light meal, afternoon snack, side dish, or make it heartier by serving it with grilled chicken or fish. You could even add in some carbs like whole grain pasta, quinoa or brown rice. Either way, the salad is going to be great and hopefully become your new favorite.
No more boring lunch salads, this January is all about the Broccoli Salad!
Step by Step
Roast the Broccoli
- Toss florets with olive oil, salt, pepper, garlic, and pine nuts. Spread on a hot sheet pan with space between pieces. The broccoli is ready when the edges are dark golden and lightly charred; centers crisp-tender when pierced.
Mix the Lemon-Balsamic
- Whisk lemon juice with a splash of balsamic and olive oil until glossy. Taste and adjust salt/acid.
Toss & Finish
- Combine warm roasted broccoli with sliced baby kale and the dressing so the kale softens slightly.
- Top with pomegranate, feta, and sliced avocado. Add a final squeeze of lemon and a crack of pepper.
Recipe Tips
- I love the idea of broccoli replacing the lettuce in a salad, and it is hearty and so delicious when roasted. In this salad I added pine nuts and garlic to the broccoli before roasting so that the garlic would get a nice caramelization and the pine nuts would get all toasty.
- After roasting, I added a little lemony/balsamic dressing along with some fresh baby kale and pomegranate arils. The pomegranates are the burst of flavor I hinted on earlier. I absolutely love pomegranate arils in my salads. The burst of sweet flavor with every bite is SO good and their red hue complements this very green salad so well! 🙂
- Sprinkle salty feta cheese and sliced avocado to finish off the salad. At the moment my family is obsessed with both of these ingredients, but avocado especially.
FUN/RANDOM FACT: Over the holidays I swear we must have gone through practically one hundred avocados. My brother Red is on a HUGE avocado toast kick. I kid you not, he has been eating at least one, sometimes two, avocados a day. There were a few days that I literally made him avocado toast for breakfast, lunch and before-dinner snacks. He’s really into them so I figure I better keep serving him healthy food while he’s willing to eat it!
Make-Ahead, Storage & Reheat
- Prep ahead: Roast broccoli and cool completely; whisk dressing; slice kale. Store all components separately.
- Day-of assembly: Toss broccoli + kale with dressing; add feta, avocado, and pomegranate just before serving.
- Re-crisp: If broccoli softens, return to a hot, dry pan/oven briefly to revive the edges.
Sidenote: how are you guys liking the Healthy January recipes? Are they getting you excited to cook up some healthy eats? I’ve been looking over many of the suggestions for recipes you’ve given me. You will be seeing some of them later this month, but let me know if there’s anything you’re still craving. Maybe a winter comfort food you’d like to see healthified?
How do I keep the broccoli crispy?
Dry it thoroughly, preheat the sheet pan, and don’t crowd the florets. Toss just before serving so the dressing doesn’t soften the edges.
Can I use frozen broccoli?
Yes—roast from frozen on a hot pan and avoid piling it up. Expect a softer texture; finish under high heat to encourage browning.
What can I use instead of pine nuts?
Pepitas or sunflower seeds give similar crunch and are nut-free. Toast them separately and fold in at the end.
Will this hold up for meal prep?
Keep the broccoli, kale, dressing, and toppings separate. Toss together the day you plan to eat; add avocado right before serving to prevent browning.
Lemon Garlic Roasted Broccoli Salad.
Servings: 2 as a main course
Calories Per Serving: 1074 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 heads broccoli florets and stems roughly chopped
- 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
- 6 ounces feta cheese crumbled
Instructions
- Preheat the oven to 425 degrees F.
- 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.
- 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.
- 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. Eat!
And plenty of bowls of this broccoli salad! Please and thank you. 🙂
This post was originally published on January 5, 2017
Just made this and it’s super YUM! I added smoked salmon for a little protein treat. Oh and jalapenos and purple cabbage just because they were looking a little wilty in my fridge! This salad is jam-packed with flavor; best way ever to eat my broccoli! Thanks for making my Friday 10X better!
Hey Jenna,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
From the look of the recioes I know I’m off to a healthy March n with these healthy diet changes my family n I will be “Marching” to the beat of a nutritious drummer!
Thanks Versyl!
Can I make it ahead and serve chilled?
Hey Peg,
Yes, that would be just fine to do! I hope you love the recipe, please let me know if you give it a try! xTieghan
What can I substitute for kale? My husband won’t eat it.
HI! You can use additional broccoli or baby spinach. Either will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
looks delicious and i am going to make this for tonight as a side-dish for pizza but can i use baby spinach instead of kale? thank you
HI there! Spinach will work great! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Excellent! The whole family loved it, thank you!
Thank you Kara! xTieghan
A new staple in my kitchen! I added grilled chicken to make it a main, but it’s so easy and DELICIOUS on its own.
Yes I love that! I am so glad this turned out so well for you! xTieghan
We tried this salad recipe tonight. It was incredible! The only change I made was I used almonds instead of pine nuts. It was absolutely incredible and all the flavors combined so nicely.
I am so happy to hear that Lauren! Thank you!
This looks incredible and I could certainly use some more greens in my diet after the holidays ? looking forward to making this during the week!
Thank you Michelle! I hope you love this!
Love ypur recipes. About the Kale. Do we just toss the fresh kale? Ir do we hace to do anythibg to it?
You just toss the kale with the salad, no need to do anything to it. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan
Hi! I just made this and realized I never used the garlic that I sat out as one of my ingredients… I don’t see a spot in the recipe instructions for when to use it. Could you please let me know if I missed something? Thanks.
Hey Meghan, the garlic is added with the olive oil. It’s listed within the recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi, Can’t wait to make this recipe, looks so tasty. Could this be all prepped the day before and just add the dressing before serving?
YEs! That works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I’ve just discovered your blog and love it. This salad was delicious! Quick and easy, waem and comforting, with flavours that really pop. It’s not letting me rate the recipe, but it’s 5 star for sure.
Thank you so much Liz!
I made this for a man who only eats broccoli and he LOVED it! It was an impressive dish and super easy. Keep em’ coming!
That is so amazing! Thank you Georgia!
I bought the cookbook at Anthropologie and have not been able to put it down. We have tried at least 5 of the recipes over the past two weeks and each is better than the last. My new go-to for recipes.
Seriously so good! I’m always trying to get my family to try new combinations and experiment with food they thought they disliked. Huge hit on Christmas Eve at our house. Definitely will be making again.
Thank you so much Kaitlyn!! I am so happy you like my book and also some recipes on my blog!
Can’t wait to try this one looks delicious. I would love your take on chicken noodle soup in the instant pot. I know it sounds basic but I’m betting you would come up with something flavorful
Thank you so much Lynn! I hope you love this!