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White bowl containing broccoli and kale salad with pine nuts and feta cheese on top, sitting on a red and white gingham napkin.
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5 from 4 votes

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!
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 316kcal
Author: Amanda Mason



  • 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


  • 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


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.


Calories: 316kcal