Roasted Broccoli Salad with Lemon Dressing
Ingredients
- 3 cups Broccoli (chopped)
- 1 tsp Avocado Oil or Olive Oil
- 1/4 tsp Sea Salt (divided)
- 2 tbsp. Extra Virgin Olive Oil
- 2 tbsp. Lemon Juice (fresh)
- 2 cups Baby Kale
- 3 tbsp. Pomegranate Seeds (or as much as you want)
- 2 tbsp. Pumpkin Seeds
- 1/2 cup Feta Cheese (crumbled)
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper. Toss the broccoli in the avocado oil or the olive oil and half the sea salt to combine then place on baking sheet. Bake for 15 to 20 minutes, until crispy.
- In a small bowl, add the extra virgin olive oil, lemon juice and the remaining sea salt.
- Rinse kale and add to a large bowl along with the roasted broccoli, pomegranate seeds, pumpkin seeds and feta. Drizzle the dressing over top and toss to combine.
- Serve and enjoy!
Nutrition Highlights Broccoli:
Kale seems to receive several shout outs for its “superfood” health benefits, but what about broccoli. Broccoli is a vegetable that is often over looked but contains lots of goods for your body! Here are some benefits:
Vitamin A – promotes eye health and the immune system
Vitamin C – immune health and wound healing
Vitamin K – blood clotting (careful eating lots of vitamin K when on blood thinners, keep your doctor and dietitian in the loop)
Fiber – can help reduce blood pressure, assist in controlling blood sugars, and slowing down digestion keeping you full longer
