Roasted Broccoli Salad with Pine Nuts, Dried Cherries and Feta

By Carolanne

Taylor Farms

Ingredients

• Salad
• 4 cups Broccoli florets
• 1 cup raw pine nuts
• 2 TBSP avocado or coconut oil
• 1 tsp dried oregano
• 1 tsp salt
• ground black pepper, to taste
• 1/4 cup dried cherries
• 4 oz feta cheese, crumbled
• Dressing
• 4 TBSP red wine vinegar
• 4 TBSP extra-virgin olive oil
• 1 garlic clove, mince
• 1/4 tsp ground nutmeg
• 1/4 tsp ground pepper

Preparation

Step 1

Preheat oven to 425F. In a large mixing bowl, toss broccoli, pine nuts, oil, oregano, salt and pepper. Spread in an even layer on a foil-lined baking sheet. Roast for 10-15 minutes, or until broccoli and pine nuts begin to brown. Transfer to a large bowl and cool for 10 minutes. Stir in cherries and feta cheese.

IN a small bowl, whisk together vinegar, olive oil, garlic, nutmeg and pepper. Add to broccoli mixture and toss to combine. Chill in refrigerator for 2 hours prior to serving.