Optional toppings:fresh mint leaves (sliced in strips [chiffonade]), fresh or frozen raspberries, tiny lemon wedges, 4 to 6 ounces feta cheese (not for AIP/VAD/vegan), 1 avocado, sliced (not for VAD)
Instructions
Preheat the oven to 425 degrees Fahrenheit.
On a large baking sheet, toss together broccoli, pine nuts, 2 tablespoons olive oil, garlic and 1/4 teaspoon sea salt. Roast for 15 minutes, or until the broccoli is just beginning to have dark tinges in spots.
While the broccoli roasts, make the dressing. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, balsamic, Dijon and 1/8 teaspoon sea salt.
Pour the dressing over the roasted broccoli and toss to combine.
Transfer the salad to a bowl and top with the fresh mint, tiny lemon wedges and raspberries. Optional toppings include: sliced avocado and (not for AIP) feta cheese.