Seasonal Recipes

Roasted Broccoli Salad With Nuts, Raisins, & Feta

1 head (bunch) broccoli, florets only, very finely chopped
½ cup raw pine nuts
1 tablespoon avocado oil or extra-virgin olive oil
½ teaspoon seasalt
ground black pepper, to taste
100 grams feta, cut into small cubes or crumbled
2 tablespoons raisins
Dressing
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
½ to 1 clove garlic, minced
Season to taste 
DIRECTIONS
  1. Preheat oven to 200ºC.
  2. For the salad, on a large rimmed baking sheet, toss broccoli, pine nuts, avocado oil or olive oil, salt, and pepper. Spread into an even layer and roast for 15 minutes, until broccoli and pine nuts are beginning to brown. Add to a large bowl and cool for 10 minutes. Add feta and raisins.
  3. For the dressing, in a small bowl, combine vinegar, olive oil, garlic, and nutmeg. Add to broccoli mixture and toss to combine. Serve immediately or cover and chill for up to 2 days.