Go Back
Print

Roasted Brocoli Mediterranean Salad

This Roasted Broccoli Mediterranean Salad features spinach and greens topped with garlicky roasted broccoli, creamy avocado, juicy sun dried and cherry tomatoes, kalamata olives, toasted pine nuts and sharp feta cheese. Finished with a creamy lemon tahini dressing.
Course Salad
Prep Time 6 minutes
Cook Time 20 minutes
Servings 4 servings
Author Danielle

Ingredients

Salad

  • 1 head broccoli cut into florets
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 cups spinach and romaine blend
  • 1/4 cup sun-dried tomatoes chopped
  • 1/4 cup kalamata olives pitted and sliced
  • 4 oz feta cheese crumbled, use vegan if needed
  • 1/3 cup cherry tomatoes sliced
  • 2 tablespoons toasted pine nuts
  • 1 avocado sliced

Creamy Lemon Tahini Dressing

  • ¼ cup tahini paste
  • Juice of half a medium lemon about 2 tablespoons
  • 1 teaspoon dijon
  • A few dashes Worcestershire omit if vegan
  • 1 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon garlic powder optional
  • Salt to taste
  • 2-4 tablespoons cold water

Instructions

  1. Preheat oven to 400 degrees. On a sheet pan, toss together broccoli, olive oil, garlic powder and salt and pepper. Roast for about 15 minutes, flipping half way through, or until roasted and crispy.
  2. For dressing, combine all the ingredients, except water, and mix until smooth. Add water, a little at a time, until reach desired consistency.
  3. In a large bowl, add remaining salad ingredients + roasted broccoli. Top with dressing.
  4. Enjoy!