Keto Winter Roasted Broccoli Salad
How to Make It
Step 1
Preheat the oven to 425F/220C. Cut the broccoli into bite-size florets, mince the garlic, finely chop the parsley, and roughly chop the kale. On a baking sheet lined with parchment paper, add the broccoli florets, minced garlic, and 1 tbsp olive oil. Sprinkle with a pinch of salt and a crack of black pepper and toss to coat the broccoli evenly.
Step 2
Transfer the baking sheet to the oven. Roast for 20-25 minutes until the broccoli begins to char. Remove from the oven and set aside.
Step 3
Whisk together the lemon juice, balsamic vinegar, crushed chili flakes, and 1 tbsp olive oil in a small bowl. Taste and adjust the seasoning to your liking.
Step 4
To a bowl, add the chopped kale, roasted broccoli, chopped parsley, crumbled feta cheese, chopped walnuts, and pumpkin seeds. Toss to combine.
Step 5
Transfer to a serving platter. Slice the avocado and add it to the salad. Enjoy!
Ingredients
- Broccoli, raw – 230 g
- Garlic, fresh – 2 clove
- Extra virgin olive oil – 2 tbsp
- Salt – 0.5 tsp
- Black pepper – 0.5 tsp
- Lemon juice, fresh – 1 tbsp
- Balsamic vinegar – 0.5 tbsp
- Crushed Red Pepper Flakes – 0.25 tsp
- Kale – 0.5 cup
- Parsley – 2 tbsp
- Feta cheese – 2 oz
- Pumpkin or squash seeds, shelled, salted – 2 tbsp, whole pieces
- Walnuts – 0.25 cup, chopped
- Avocado – 0.5 each