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Recipe courtesy of The Neelys

Roasted Broccoli and Feta Salad

  • Level: Easy
  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    137
    Total Fat
    5
    Saturated Fat
    3
    Carbohydrates
    17
    Dietary Fiber
    6
    Sugar
    6
    Protein
    9
    Cholesterol
    17
    Sodium
    655
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
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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

Directions

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Watch how to make this recipe.
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.
Show: Down Home with the Neelys
Episode: Hometown Favorites

Categories:

Broccoli Salad Broccoli Salad Recipes Roasted Broccoli Roasted Vegetable Roasting Feta Gluten Free High Fiber

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17 Reviews
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Julie S.

I was searching for a salad recipe to bring to a party and came across this recipe. I had never thought of roasting broccoli before and it sounded so easy. I wanted to try it out right away andI didn't have arugula so I served it over brown rice. It was so delicious that I woke up craving it the next day so I had it for breakfast.  I have now made this at least a dozen times...last night I served it over whole wheat linguine with lemon/herb olive oil and grilled chicken on top. The night before that, I used a combination of sesame and walnut oil to roast the broccoli by itself and used it to make cold sesame noodles. It also goes nicely with grilled chicken kebabs.  I'm planning to try it out over arugula as a side dish this weekend.  

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