Roasted Broccoli Salad with Pomegranate

Name: Roasted Broccoli Salad with Pomegranate
Total time: 00:20:00
Yield: 7 Servings
Cuisine: American
Ingredients: 1 lb. Broccoli florets; 1/4 cup Feta cheese, crumbled; 1/3 + 1/4 cup Panera&reg; Lemon Vinaigrette, split; 1/4 cup Pine nuts, toasted; 1/4 cup Pomegranate seeds; 1/2 cup Quinoa; 1/2 cup Red onion, large dice; to taste Salt and black pepper

Salads, Side Dish, American, Vegetarian, Calorie Conscious, Gluten Conscious, Sodium Conscious

20 minutes
7 servings

An easy, delicious way to eat your vegetables. Give roasted broccoli a punch of flavor with our bright Lemon Vinaigrette, toasted pine nuts, and tangy pomegranate seeds. Toss in some quinoa and you have a beautiful, nutrient-rich dish.

Print this Recipe
Find a Store

What You'll Need

Ingredients

1 lb. Broccoli florets
1/4 cup Feta cheese, crumbled
1/3 + 1/4 cup Panera® Lemon Vinaigrette, split
1/4 cup Pine nuts, toasted
1/4 cup Pomegranate seeds
1/2 cup Quinoa
1/2 cup Red onion, large dice
to taste Salt and black pepper

Nutrition (per serving)

Calories	280
Total Fat	19g
Cholesterol	5g
Sodium	260mg
Total Carb.	23g
Dietary Fiber	4g
Protein	6g

Vegetarian | Panera at Home vegetarian products are free of meat sources, including meat, fish and shellfish. Dairy and egg products, and enzymes or rennet from animal sources are allowed.

Calorie Conscious | 500 calories or less per serving.

Gluten Conscious | Panera at Home products used in this recipe are made without gluten-containing ingredients. Unless otherwise indicated, Panera at Home products are not manufactured in a gluten-free environment so there is a risk of cross-contamination. For other recipe ingredients, check the ingredients list to determine if they are made without gluten-containing ingredients.

Sodium Conscious | Under 700mg of sodium per serving.

Steps

Preheat oven to 425°F. In a medium bowl, combine broccoli, onion, and 1/3 cup dressing. Toss to coat evenly and place in an even layer on a sheet pan. Roast for 12-15 minutes, tossing half way through cooking.
While broccoli is roasting, cook quinoa according to package instructions, using 3/4 cup water for 12 minutes. Allow to cool slightly before tossing with roasted broccoli in a large bowl.
Add remaining 1/4 cup dressing and pine nuts to the broccoli quinoa mixture, tossing to coat evenly, and season to taste with salt and pepper. Place in a serving bowl and garnish with crumbled cheese and pomegranate seeds.