Dark greens, roasted vegetables, and citrus fruits of all colors and stripes are the real players in January and February. They make salads that are both hearty and flavorful. Enter sweet, roasted broccoli. What it lacks in beauty it overcompensates for in flavor. This simple salad, served warm, makes a perfect post-holiday meal. Yes, the oven turns the broccoli a drab green, but ignore that because roasted broccoli is something special. The “branches” of the florets become tender while the edges that touch the pan caramelize and become crispy. And don’t toss your broccoli stems! You can roast them along with the florets. They are remarkably sweet and will practically melt in your mouth. Bright red pomegranate seeds and a sprinkling of feta also really brighten the plate. Add some fresh spinach, too, for another texture. If you, like me, become enamored with roasted broccoli, there are many other combinations that will make you happy all winter long. Try adding chickpeas to the salad for something more substantial, or sprinkle spicy za’atar or Parmesan on the broccoli. Serve this for a light lunch on a day when you’re at home and want to turn on the oven, or as part of a cozy dinner alongside roast chicken or fish. To make this gluten-free, substitute cooked quinoa.
2/3 cup pearl barley 2 pounds broccoli, with the stems 2 tablespoons olive oil 1/4 teaspoon salt Freshly ground black pepper 1/3 cup sliced almonds 4 handfuls fresh baby spinach leaves 1/2 cup crumbled feta Seeds (arils) from 1/2 pomegranate, about 1/2 cup
For the dressing:
2 tablespoons balsamic vinegar 1 tablespoon lemon juice 1 teaspoon Dijon mustard Salt and pepper, to taste 1/3 cup olive oil
Roast for 15 minutes, or until tender. Remove and let cool.
