We adapted this broccoli salad recipe from Sprouted Kitchen’s Emerald Salad recipe. It’s a fantastic and flavorful winter salad that is brightened up with Meyer Lemon Vinaigrette.
1 lb broccolini
1 lb broccoli
Juice of 1 lemon
3 tbsp We Olive Organic Meyer Lemon Olive Oil
freshly ground pepper
kosher salt, to taste
3 cloves garlic, thinly sliced
6 oz spinach, roughly chopped
3/4 cup flat leaf parsley, chopped
3/4 cup sliced almonds, toasted
1/2 cup feta cheese
Preheat the oven to 450 degrees. Cut the broccoli and broccolini into roughly two-inch chunks, on a bias. Using the white and light green parts of the leek, slice lengthwise and rinse out the dirt. Slice thin. Toss the veggies with the Meyer Lemon Olive Oil and season with salt and freshly ground pepper and thinly sliced garlic.
Put the broccoli on a large sheet pan, with enough space so that they aren’t crowded. Use two pans if you need to.
Roast for 12 minutes or until the edges are charred and crisp.
Pull out the baking pan, and toss in the spinach, almonds, parsley and lemon juice. Toss in the pan so the heat wilts the spinach and the dressing it’s created, distributes. Put in your serving dish and crumble the feta cheese on top.