Roasted Broccoli Salad with Pomegranate
Salads, Side Dish, American, Vegetarian, Calorie Conscious, Gluten Conscious, Sodium Conscious
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.
- 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.
Or, Try This
- Pre-cooked quinoa is handy – find packets in the rice aisle.