ROASTED BROCCOLI AND FETA SALAD

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Roasted Broccoli and Feta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

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

Steps:

  • 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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