This Low Carb Broccoli Salad is like a greek broccoli salad but more delicious because of the crispy, charred broccoli. My new favorite way to eat broccoli! The feta and the pine nuts give so much flavor and texture and the lemon in the dressing brightens everything up.
Sometimes I just want to eat a big bowl of delicious veggies with dressing and call it a meal. That may be because this delicious bowl of low carb broccoli salad…turned greek salad, is absolutely scrumptious with feta cheese, pine nuts, and an amazing lemon, olive oil dressing. I could seriously lick the bowl.
I think there is a problem with people thinking vegetables need to be bland, steamed, lifeless, limp, poor excuses for food. Is there any wonder that kids won’t eat their veggies? Instead of merely serving a small bowl of steamed broccoli with no seasoning or flavor, add some pizazz so kids will actually eat it! I’m looking at you school cafeterias.
Okay, I’m getting off of my soapbox and talking about this low carb broccoli salad because it is amazing. Broccoli that has been roasted in the oven at a high heat is simply delicious. I could eat it just as is. The stems are still a little crisp, but the dark green ends get crunchy and burnt, and there is that essence of bitterness from the burnt edges that add so much flavor.
I enjoyed this low carb broccoli salad immediately after I finished making it and it was delicious! I then put it in the fridge and it was even more awesome after I let it sit for a bit. This will be the perfect addition to your next BBQ, picnic, or family get together (better than heavy, mayo based salads IMHO).
Another salad recipe I enjoy is my Pastaless Pasta Salad! Both are perfect low carb picnic food!
- 4 cups Broccoli florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 cup crumbled feta
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp dried oregano
- 1 clove minced garlic
- pinch or red pepper
- 1/2 tsp erythritol or stevia (see notes)
combine the broccoli, 2 tbsp olive oil, and salt on a sheet pan and roast at 400F until ends begin to blacken and crisp. About 10-15 minutes
Add all of the dressing ingredients in a cup and wisk to combine.
combine broccoli, feta, and pine nuts in a bowl. Pour on dressing and toss. Delicious served immediately.
Stevia can be used in place of erythritol. Add a few drops, then taste.
⭐ Did you make this Low Carb Broccoli Salad Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer