This crunchy roasted broccoli salad with pine nuts and feta delivers bright flavor and satisfying texture in every bite. A subtle touch of oregano and salty feta give the salad an Italian-inspired profile, while roasted pine nuts and crisp broccoli provide a toasted, nutty depth. With fresh kale, dried cranberries, and a simple spiced dressing, this recipe is easy to prepare and will likely become a family favorite.
Springtime weather always inspires lighter, fresher dishes, and this roasted broccoli salad is a perfect fit. The oregano gives a slightly robust aroma that pairs well with the warm, toasty notes from the roasted pine nuts. A pinch of nutmeg in the dressing adds a subtle warmth that complements the greens without feeling heavy. Roasting the broccoli briefly softens it just enough and brings out its natural sweetness while toasting the pine nuts for added crunch.
To balance the roasted flavors, the salad includes crisp chopped kale and broccoli stems for texture and dried cranberries for a touch of sweetness and color. The result is a vibrant, attractive bowl that’s great for picnics, potlucks, or a weeknight side. The combination of colors—deep green kale, bright broccoli, and jewel-toned cranberries—makes this salad as appealing to the eye as it is to the palate.
This recipe is straightforward and quick. Start by tossing raw broccoli florets and pine nuts with avocado oil and dried oregano in a large bowl until evenly coated. Spread the mixture on a lined baking sheet and roast at 425°F for about 7 minutes—just long enough to toast the nuts and lightly brown the broccoli. Transfer the roasted mixture to a bowl and let it cool while you prepare the dressing.
Whisk together the dressing ingredients—red wine vinegar, extra-virgin olive oil, minced garlic, ground nutmeg, and freshly ground pepper—until well blended. Once the roasted broccoli has cooled, fold in chopped kale, dried cranberries, and crumbled feta. Toss with the desired amount of dressing, making sure the salad is chilled before adding the feta so the cheese keeps its texture. Refrigerate the salad for at least two hours to allow the flavors to meld and for the texture to settle into a pleasantly chilled bite.
This salad develops a noticeably different, more rounded flavor after chilling—sweetness from the cranberries melds with the tangy dressing and the salty feta, while the roasted pine nuts maintain their crunch. It’s naturally gluten-free and made with simple, clean ingredients, making it a versatile side for grilled meats or as part of a spring or summer spread.
Roasted Broccoli Salad with Pine Nuts and Feta
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:
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Preheat oven to 425°F.
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In a large bowl, combine raw broccoli florets, pine nuts, avocado oil, and oregano until well coated.
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Spread the mixture on a silicone mat or lined cookie sheet and roast for about 7 minutes, until the broccoli is slightly browned and the pine nuts are toasty.
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Remove from the oven and transfer to a bowl to cool for about 20 minutes.
Dressing Instructions:
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While the salad cools, whisk together red wine vinegar, extra-virgin olive oil, minced garlic, ground nutmeg, and fresh ground pepper until emulsified.
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When the broccoli mixture is cool, add chopped kale, dried cranberries, and crumbled feta to the bowl.
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Toss the salad with the desired amount of dressing, making sure ingredients are evenly coated.
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Chill the salad in the refrigerator for at least 2 hours before serving to let flavors meld.