Roasted Broccoli Salad with Pine Nuts, Raisins, & Feta

• Vegetarian
• Gluten free

• Produce

  • 1 head Broccoli
  • 1/2 clove Garlic
  • 1/2 tsp Oregano, dried
  • 2 tbsp Raisins

• Baking & Spices

  • 1 Black pepper, ground
  • 1/8 tsp Nutmeg, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar
  • 1 tbsp Refined avocado oil or extra-virgin olive oil

• Nuts & Seeds

  • 1/2 cup Pine nuts, raw

• Dairy

  • 3 oz Feta

Found on yummybeet.com

Description

Ingredients

• 1 head (bunch) broccoli, florets only, very finely chopped (reserve the stalks for this recipe!)
• ½ cup raw pine nuts
• 1 tablespoon refined avocado oil or extra-virgin olive oil
• ½ teaspoon dried oregano (not ground)
• ½ teaspoon salt
• ground black pepper, to taste
• 3 ounces feta, cut into small cubes or crumbled
• 2 tablespoons raisins
• 2 tablespoons red wine vinegar
• 1 tablespoon extra-virgin olive oil
• ½ to 1 clove garlic, minced
• ⅛ teaspoon ground nutmeg

Directions

• Preheat oven to 425ºF.
• For the salad, on a large rimmed baking sheet, toss broccoli, pine nuts, avocado oil or olive oil, oregano, 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.
• 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.