Crunchy Broccoli Salad

Broccoli bedazzled!

Roasted Broccoli Salad with Pomegranate

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.


  1. 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.
  2. 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.
  3. 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.

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