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A large bowl of roasted broccoli salad with a serving spoon in it.
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Roasted Broccoli Salad

Find out how to whip up a tasty roasted broccoli salad, blending flavors and textures for a delightful healthy addition to any meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Diet: Gluten Free, Vegetarian
Allergen: Dairy, Sulphites
Servings: 4 servings
Calories: 160kcal
Author: Dannii Martin

Ingredients

  • 430 g Broccoli cut into small florets
  • 3 Shallots thinly sliced
  • 3 Garlic cloves crushed
  • 2 tablespoon Olive oil
  • 2 pinch Sea salt
  • 2 pinch Ground black pepper
  • 1 Lemon juice only
  • 2 tablespoon Balsamic vinegar
  • 5 g Fresh parsley chopped
  • 40 g Pomegranate jewels
  • 30 g Feta
UK Metric Measures - US Customary Measures

Instructions

  • Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
  • Place 430 g Broccoli florets, 3 Shallots, 3 Garlic cloves, 2 tablespoon Olive oil, 2 pinch Sea salt and 2 pinch Ground black pepper on to a large baking sheet. Mix well.
  • Put into the preheated oven for 20-25 minutes.
  • In a small bowl, combine the juice of 1 Lemon and 2 tablespoon Balsamic vinegar.
  • Once the broccoli is cooked, remove from the oven. Pour the balsamic mixture over the top and mix well.
  • Transfer to a serving bowl and top with 30 g Feta, 40 g Pomegranate jewels and 5 g Fresh parsley.

Nutrition

Serving: 1portion | Calories: 160kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 147mg | Potassium: 494mg | Fiber: 5g | Sugar: 7g | Vitamin A: 814IU | Vitamin C: 115mg | Calcium: 111mg | Iron: 1mg

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