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Roasted Broccoli and Feta Salad

Recipe courtesy of The Neelys

Show: Down Home with the Neelys

Episode: Hometown Favorites

Roasted Broccoli and Feta Salad

Name: Roasted Broccoli and Feta Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 2 heads broccoli, cut into florets; 2 cups cherry tomatoes; 1/4 cup, plus 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 1/2 ounces baby arugula (about 3 large handfuls); 4 ounces crumbled feta cheese

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Level: Easy
Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 4 to 6 servings

Level: Easy
Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 4 to 6 servings

Ingredients

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2 heads broccoli, cut into florets

2 cups cherry tomatoes

1/4 cup, plus 2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 1/2 ounces baby arugula (about 3 large handfuls)

4 ounces crumbled feta cheese

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown.
Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.