Pomegranate Avocado and Pine Nut Roasted Broccoli Salad
I just found a new favorite salad recipe and it's called Pomegranate Avocado and Pine Nut Roasted Broccoli Salad. Wow, just wow! This salad is packed with flavor and nutrients!
Servings 6 servings
- Juice and zest from 1 lemon
- 1 tablespoon balsamic vinegar
- pinch of salt and pepper
- 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 ground black pepper
- 1 - 2 cups arils about 1/2 pomegranate
- 1 avocado sliced
- 4 to 6 ounces feta cheese or goat cheese
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.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Calories: 205kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 486mg | Fiber: 7g | Sugar: 17g | Vitamin A: 49IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg