Broccoli recipes

Roasted broccoli salad with pine nuts and, dried fruit and feta

4 cups broccoli florets
1 cup raw pine nuts
2 Tbsp. coconut oil or avocado oil
1 tsp. dried oregano
1 tsp. salt
ground pepper
1/2 cup dried cherries or raisins, etc.
4 oz. feta cheese, crumbled

Dressing:  4 Tbsp. red wine vinegar, 4 Tbsp. olive oil, 1 clove garlic minced, 1/4 ground nutmeg, 1/4 tsp. ground pepper

Preheat oven to 425 F.  In a large mixing powl, toss broccoli, pine nuts, oil, oregano, salt and pepper. Spread in an even layer on a foil-lined baking sheet   Roast for 10-15 minutes, or until broccoli and pine nuts begin to brown,  Transfer to a large bowl and cool for 10 minutes.   Stir in cherries and feta cheese.

In a small bowl, whisk together vinegar, olive oil, garlic, nutmeg and pepper.   Add to broccoli mixture and toss to combine.  Chill in fridge for 2 hours prior to serving.  Makes 6 servings.