Pomegranate Avocado and Pine Nut Roasted Broccoli Salad
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Pomegranate Avocado and Pine Nut Roasted Broccoli Salad packs a flavorful punch. One bite and this salad will be your new favorite.
Seriously, this salad has so much flavor. The lemon dressing makes it fresh and bright. And it’s super nutritious!
Pomegranate Avocado and Pine Nut Roasted Broccoli Salad
I chose a bright, fresh lemon vinaigrette dressing instead of a heavy mayo-based dressing. This tart dressing brings out the best flavors in all the other ingredients.
The base for my salad is roasted broccoli instead of traditional lettuce. My first thought was to use broccoli raw, but I adore roasted broccoli and cauliflower. If you prefer, you can use raw broccoli but try roasting it just once to see how you like it.
Broccoli is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium, and copper. It is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin, and selenium.
IT’S HEALTHY!
Along with the broccoli, I roasted a handful of pine nuts. Pine nuts are edible seeds of pine trees.
- Pine nuts may help with weight loss because they contain pinolenic acid, which triggers the release of an appetite-suppressing hormone.
- Additionally, pine nuts are a good source of magnesium, which may help boost energy and fight fatigue.
- Finally, pine nuts contain anti-aging antioxidants and nutrients that support heart and vision health
Additionally, I tossed in a handful of Pomegranate arils for sweetness and color. Pomegranates have anti-oxidant, anti-viral, and anti-tumor properties. They are also said to be a good source of vitamins, especially vitamins A, C, and E, as well as folic acid. This amazing fruit contains three times as many antioxidants as wine or green tea!
Finally, I crumbled feta cheese for extra protein. Goat cheese could be substituted as well.
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Pomegranate Avocado and Pine Nut Roasted Broccoli Salad
Ingredients
- 1 medium lemon Juiced and zested
- 1 tablespoon balsamic vinegar
- 1 pinch salt or to taste
- 1 pinch black pepper or to taste
- 3 heads broccoli florets roughly cut florets and stems
- 1/3 to 1/2 cup pine nuts
- 3 tablespoons coconut oil in liquid form
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 – 2 cups arils about 1/2 pomegranate
- 1 medium avocados sliced
- 4 to 6 ounces feta cheese or goat cheese
Instructions
- Make the dressing by mix together the juice and zest of one lemon with 1 tablespoon balsamic vinegar and a pinch of both salt and pepper.
- Preheat oven to 425 degrees F.
- Place the broccoli florets and stems along with the pine nuts, salt and pepper on a sheet tray. Drizzle with coconut oil and toss to coat.
- Roast for 20 to 25 minutes or until the broccoli is fork tender and beginning to char.
- Pour the dressing over the broccoli, , and toss to combine. transfer to a seving bowl and top with feta, avocado, and pomegranate arils.
Turned out really tasty and delicious! Thanks a lot for sharing this amazing recipe! Super easy to make as well! Loved it!
What a great combo of flavors and textures! I really loved this salad.
Thank you for posting the recipe! This salad looks super delicious, so I’m already saving the link here so I can try it later. Thanks!