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Roasted Broccoli and Feta Salad (Patrick and Gina Neely) Recipe

Roasted Broccoli and Feta Salad (Patrick and Gina Neely) Recipe

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Roasted Broccoli and Feta Salad (Patrick and Gina Neely)

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Ingredients:

Serving

2 heads broccoli, cut into florets
2 cups cherry tomatoes
1/4 cup, plus 2 tbsp extra-virgin olive oil
kosher salt and freshly ground black pepper
2 1/2 oz baby arugula (about 3 large handfuls )
4 oz crumbled feta cheese

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	249.08 Kcal (1043 kJ)
Calories from fat	188.26 Kcal
		% Daily Value*
Total Fat	20.92g	32%
Cholesterol	25.23mg	8%
Sodium	350.11mg	15%
Potassium	498.25mg	11%
Total Carbs	10.11g	3%
Sugars	5.23g	21%
Dietary Fiber	3.36g	13%
Protein	7.51g	15%
Vitamin C	80.3mg	134%
Iron	1.2mg	7%
Calcium	211.1mg	21%

Amount Per 100 g
Calories	118.13 Kcal (495 kJ)
Calories from fat	89.29 Kcal
		% Daily Value*
Total Fat	9.92g	32%
Cholesterol	11.97mg	8%
Sodium	166.04mg	15%
Potassium	236.3mg	11%
Total Carbs	4.79g	3%
Sugars	2.48g	21%
Dietary Fiber	1.6g	13%
Protein	3.56g	15%
Vitamin C	38.1mg	134%
Iron	0.6mg	7%
Calcium	100.1mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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