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    Home » Recipes » Gluten Free

    Roasted Broccoli Salad with Pine Nuts and Feta

    Published: Feb 13, 2017 · Modified: Jun 23, 2022 by Amanda Mason · 28 Comments

    Yield 6 people
    Cook 7 minutes minutes
    Prep 15 minutes minutes
    Jump to Recipe

    This crunchy roasted broccoli salad with pine nuts and feta is full of flavor in every bite! This salad provides a unique taste with the subtleness of the oregano and feta cheese. With so many fantastic ingredients in this broccoli salad...this one will quickly become a family favorite!

    White bowl containing broccoli and kale salad with pine nuts and feta cheese on tip, sitting on a red and white gingham napkin.

    I feel like I've been talking a lot about the weather here lately on my blog but ya'll, I can't help it. It's just so gorgeous here in Arizona right now! You have no idea...well unless you live here, of course. When it starts warming up outside, I get inspired to make new springtime recipes and this one is perfect right now for our Arizona weather! It's still chilly outside at night, but during the day it's nice and warm in the direct sunlight. This broccoli salad with pine nuts and feta cheese is perfect for the beginning of spring weather because of the ingredients in the salad. Let me explain that concept so I don't confuse you. The hint of oregano is a more robust tasting spice, which is perfect for cooler weather. When you pair oregano with the roasted pine nuts and feta cheese, it makes for a spicier, more full taste on the palette. The nutmeg in the homemade dressing also helps pull in that winter taste. You know what I'm talking about, right?

    White bowl containing a kale and broccoli salad sitting on a red and white gingham napkin.

    Ok, but then I confuse things by adding in the crispy kale, crunchy broccoli stems and dried cranberries. I swear this salad starts screaming, "take me to a picnic!" And how pretty is this salad? I mean, look at those colors in the broccoli, kale and dried cranberries! I may just go make me a bowl to eat while I finish writing up this blog post!

    Sheet pan containing broccoli spears with pine nuts and fresh ground pepper.

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    This recipe is really easy to make and it is inspired by Taylor Farms. I just love their healthy and fresh vegetables! I started out making this broccoli salad by combining the raw broccoli, pine nuts, avocado oil and oregano in a large bowl until all the ingredients are well coated. I baked the broccoli mixture on a silipat (you can use a lined cookie sheet) in the oven on 425 for about 7 minutes; just long enough to let the broccoli, nuts, oil and seasonings warm up and nicely toast. Once the broccoli mixture is out of the oven, you'll let it cool in a bowl on the countertop while you make the dressing.

    Wooden table with a white bowl sitting on it containing a kale and broccoli salad, red and white gingham napkin on table.

    Once you whisk all the salad dressing ingredients together in a separate bowl, you'll mix to coat with the broccoli salad ingredients including the fresh kale, feta cheese and dried cranberries. You'll want to make sure your salad has completely chilled before you add in the dressing and the feta so the feta cheese doesn't start to melt in the salad! From there, let this salad chill in the refrigerator for a couple of hours. Take advantage of this break...catch up on emails, watch a couple of your favorite shows. Kick those feet up and rest a bit!

    I do want to point out this is probably one of the only salads I've ever made that completely changes its taste when chilled. I was shocked at the taste difference in this chilled salad! It's so yummy and full of flavor! I honestly can't choose which ingredient makes this salad because they all pair so perfectly together! One of my favorite main dishes to pair this broccoli salad with is my 10 Garlic Clove Marinated Grilled Steak. You want to talk about a perfect dinner...go check that recipe out!

    White plate sitting on a wooden table containing a kale and broccoli salad with pine nuts and dried cranberries.

    You know me by now... yep, this broccoli salad is gluten free! All natural ingredients and super clean! And this broccoli salad recipe is super simple to make. Don't we all need a little more simple in our lives? I know I do! Enjoy this one and Happy Eats!

    White bowl containing broccoli and kale salad with pine nuts and feta cheese on top, sitting on a red and white gingham napkin.

    Roasted Broccoli Salad with Pine Nuts and Feta

    This crunchy roasted broccoli salad with pine nuts and feta is full of flavor in every bite! This salad brings an Italian flare with the subtleness of the oregano and feta cheese. With so many fantastic ingredients in this broccoli salad...this one will quickly become a family favorite!
    5 from 6 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 7 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 6 people
    Calories: 316kcal
    Author: Amanda Mason

    Ingredients

    Salad

    • 4 cups broccoli florets, chopped in bite size pieces
    • 2 cups kale, raw and chopped in bite sized pieces
    • 1 cup pine nuts, raw
    • 2 Tablespoons avocado oil
    • 1 teaspoon oregano, dried
    • ¼ cup dried cranberries
    • 4 ounces feta cheese, crumbled

    Dressing

    • 4 Tablespoons red wine vinegar
    • 4 Tablespoons extra-virgin olive oil
    • 1 garlic clove, minced
    • ¼ teaspoon nutmeg, ground
    • ¼ teaspoon fresh ground pepper, to taste

    Instructions

    Salad Instructions:

    • Preheat oven to 425 F.
    • In a large mixing bowl, combine the raw broccoli, pine nuts, avocado oil and oregano until all ingredients are mixed well.
    • Pour the broccoli mixture onto a silipat or cookie sheet lined with foil and roast in the oven for 7 minutes. 
    • Remove from oven and transfer broccoli contents to a bowl and set aside to cool for about 20 minutes.

    Dressing Instructions:

    • While the salad is cooling, go ahead and make the salad dressing. In a small bowl, combine the vinegar, olive oil, garlic, nutmeg and pepper. Whisk until well blended and set aside.
    • Once the salad is cool, mix in the fresh chopped kale, dried cranberries and feta cheese into the large bowl of broccoli mixture.
    • Toss the salad with the desired amount of dressing.
    • Chill the salad in the refrigerator for at least 2 hours before serving.

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    Nutrition

    Calories: 316kcal
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    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

    Reader Interactions

    Comments

      5 from 6 votes (2 ratings without comment)

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      Recipe Rating




       

    1. Claire | The Simple, Sweet Life

      January 08, 2018 at 10:47 pm

      I'm officially jealous of your beautiful weather AND your sunny sounding dish! Here in Oregon it's just rain, rain, rain. Here's hoping your salad can bring a little sunny flavor to our table if not to our weather.

      Reply
      • Amanda Mason

        January 09, 2018 at 10:56 am

        I know - it's absolutely beautiful here!!

        Reply
    2. Monica | Nourish & Fete

      January 08, 2018 at 6:34 pm

      5 stars
      You had me at pine nuts and feta!! Pinning this to make ASAP - makes me especially excited for when that spring produce starts to become more plentiful again!

      Reply
      • Amanda Mason

        January 08, 2018 at 6:51 pm

        True! Enjoy!

        Reply
    3. elcitrakale

      January 08, 2018 at 11:27 am

      we love cooking with pine nut as well. Topping for our pilaf, salad, and some other sweets. your salad looks perfect and delicious.

      Reply
      • Amanda Mason

        January 08, 2018 at 11:45 am

        Thanks! I hope you enjoy it!!

        Reply
    4. Kate

      January 07, 2018 at 6:05 pm

      Love all that dark green! And the addition of pine nuts. This sounds amazing!

      Reply
      • Amanda Mason

        January 08, 2018 at 9:13 am

        It's really great and full of nutrition!!

        Reply
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