Roasted Broccoli Salad with Lemon Dressing


3 cups Broccoli (florets, chopped)

1 tsp Avocado Oil

1/4 tsp Sea Salt (divided)

2 tbsps Extra Virgin Olive Oil

2 tbsps Lemon Juice

3 cups Baby Kale

3 tbsps Pomegranate Seeds

2 tbsps Pumpkin Seeds

1/4 cup Feta Cheese (crumbled)


1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add the broccoli, avocado oil and half the sea salt to the sheet and toss to combine. Bake for 15 to 20 minutes, until crispy.

2. In a small bowl, add the extra virgin olive oil, lemon juice and the remaining sea salt.

3. Add the kale to a large bowl along with the broccoli, pomegranate seeds, pumpkin seeds and feta. Drizzle the dressing over top and toss to combine. Serve and enjoy!

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